Ingredients
1/2 cup flour
2 teaspoons Werpoes salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne
2 tablespoons paprika
1(ish) cup water
3-5 russet potatoes
Directions:
Scrub your potatoes first - keeping the skins on is much yummier. I found that the best way to use the cutter is to slice off maybe a half inch from one end of the potato. This will give you a nice flat surface area to get the potato to adhere to the prongs. Also, bigger potatoes work better. Small potatoes result in less spirals.
Once the potatoes are cut, fill a large bowl or measuring cup with the hottest water you can get out of your tap. Add the potatoes to the hot water and let them soak for 15-20 minutes. There are two reasons we're doing this: crispier fries AND they cook faster in the oil later since they're cooking a little now.
Add your spices and flour into a large bag. Shake it well until it's all combined. Now you can start adding water. A little less than one cup gave me a great consistency. You want it to be a fairly thin batter. Work the bag with your hands to get all the clumps out! When the fries are done soaking, pull them out by the handfuls, shake off the excess water and dump them in the batter bag. (You might need to break up some of the longer spirals!) Shake the bag and massage it until everything is nicely coated.
You'll be frying them for 3-5 minutes in 350 F oil. Play around with the time a bit - three minutes was pretty much perfect for me. If I took it to five minutes they'd get dried out but look prettier.
When they're done frying, transfer them to a baking rack over a baking sheet lined with towels. This will let the excess oil drain off quickly and keep them from getting mushy. :D Don't add any extra salt until you try one - they're pretty salty as is! Enjoy!
Riddle:
When you want to change your hair and figaro is nowhere to be found then just eat the curly fries and your hair will be curly before you hear a sound.
