Ingredients
Equipment
Method
- Peel the potatoes and use a mandoline or spiralizer to cut them into long, thin spirals or ribbons.
- Place the potato spirals into a bowl of cold water and rinse well to remove excess starch, then drain and pat dry with a clean towel.
- Toss the dried spirals with a tablespoon of oil and season generously with seasoned salt and optional chili powder or hot sauce for extra flavor.
- Heat your oil in a deep fryer or large pot until it reaches about 350°F (175°C); you should see gentle bubbling when the spirals are added.
- Carefully drop a handful of seasoned spirals into the hot oil, being careful not to overcrowd the pan, and fry until crispy and golden brown, about 3-4 minutes.
- Use a slotted spoon or tongs to remove the fried twisters, letting excess oil drip off, and transfer them onto paper towels or a cooling rack to drain.
- Repeat the frying process in batches until all spirals are cooked.
- Sprinkle the hot, crispy potato twisters with more seasoned salt or your favorite cheese for an extra indulgence.
- Serve immediately while still warm and crispy, and enjoy the satisfying crunch and playful spiral shapes.
Notes
For best results, fry in small batches to maintain crispiness. Feel free to customize seasonings and add cheese for extra flavor.