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
