Crispy Potatoes and Frizzled Onions
Easy · 5 ingredients — shared from Reciquest
4 servings · Easy
Ingredients
- 1 russet potato
- 1 sweet potato
- 1 medium onion
- 4 c vegetable or canola oil, for frying
- 3/4 tsp salt, divided
Instructions
- Trim vegetables to fit into spiralizer. Prepare vegetables by spiralizing each on the thick julienne setting. Set aside.
- Put vegetable oil in medium saucepan*. Heat until oil reaches 375*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.
- When the oil reaches 375*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.
- 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.
Tags: pepperplate-import