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To cook simply deep fry as you would deep fry normal french fries. Next salt and season according to taste. Now you can finally eat your spiral cut potato without waiting for a fair or festival.
This pie is special to me because I won a blue ribbon for it at the local fair and was able to compete at the state farm show. —Collette Gaugler, Fogelsville, Pennsylvania
Using tongs, place the skewer into the oil. Let fry for a few minutes, then turn over. Fry until golden brown and crispy on all sides. Time will vary depending on size of potato and oil temperature.
I'm assuming you're talking about the potato starch. Potato starch is a necessary ingredient in the recipe, yes, but as a substitute you can use cornstarch, arrowroot starch, or tapioca starch. Thanks! Yes No Not Helpful 0 Helpful 1
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Take dough prepared earlier, dust it with all purpose flour, roll out long chapatti from it, cut the long and thin strips from chapatti, take a roll and stick the strips like spiral on it, roll it very lightly.
Cook it for 7-oito minutes or until they become golden brown, turn the side after every minute, delicious potato spiral is ready take it out and serve hot with tomato ketchup.
Our tester liked all of the blade options and found the attachment useful for everything from peeling lots of potatoes quickly to coring apples and zucchini to spiralizing a cucumber. You will have to trim longer foods to fit the attachment, though, she warns.
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Get a skewer through the center of the potato Start at the top, make the first cut and carefully turn the potato put a little pressure and turn all the way until you did the complete potato
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Cut the potatoes around the skewer. Set the skewered potato down in front of you, oriented horizontally. Cut straight down into the right end of the potato; make sure that the tip of the knife is angled to the left. Start turning the skewer towards you as you cut the potato in a spiral.[5] X Research source
