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9
Crispy Potatoes and Frizzled Onions
This spiralizer isn’t just for the healthy—after all, doesn’t almost everything
taste better fried?
Serves 4 to 6 people
1 russet potato
1 sweet potato
1 medium onion
4 cups vegetable or canola oil, for frying
¾ teaspoon salt, divided
1. Trim vegetables to fit into spiralizer. Prepare vegetables by spiralizing each
on the thick julienne setting. Set aside.
2. Put vegetable oil in a medium saucepan*. Heat until oil reaches 375º F. Add
russet potato to oil in two batches. Fry until golden brown, adjusting the
heat as necessary, about 4 minutes per batch. Remove from oil and drain on
a plate lined with paper towels. Sprinkle with a pinch of the salt.
3. When the oil reaches 375º F again, add the sweet potato. Fry until golden
brown, about 4 minutes. Remove from oil and drain alongside fried russet
potato. Sprinkle with a pinch of salt. Repeat with onion. Taste and adjust
seasoning as desired.
4. Serve immediately.
*Note: When frying, oil should be several inches deep to prevent crowding.
There should also be at least 3 to 4 inches of clearance from the top of the pot
to prevent splattering.
Nutritional information per serving (1 cup):
Calories 333 (73% from fat) • carb. 22g • pro. 2g • fat 28g • sat. fat 48g
chol. 0mg • sod. 327mg • calc. 29mg • fiber 3g
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