30 Minute Messy Spiralizer Curly Fries
The year is 2014 and I am a food blogger.
So, obviously, I bought a spiralizer. It was inevitable.
And oh, how I love it. The ease with which things tumble out of that thing never fails to delight me. I just want to spiralize everything.
My first experiment was a cucumber. It was fantastic. Paper thin shreds of cucumber! I drizzled a dill and yogurt sauce on top. Amazing.
So now that I’ve done the healthy thing, I can move on to the real reason I bought this beautiful machine.
Curly fries. Oh yes.
Curly fries take me back to my university days. Do you remember when you were first able to do your own grocery shopping? What an absolute thrill it was. Suddenly I could buy ice cream, sugary cereals, 9 different types of cheese, and… frozen curly fries.
The frozen curly fries usually came out at around 3 in the morning, and occasionally were responsible for setting off the fire alarms in the residence halls. Good times were had by all.
Well, I’ve been doing my own grocery shopping for 13 years now and curly fries fell off the list a long time ago, when I came to appreciate the art of making my own fries. Home cut and chunky, sometimes baked and sometimes deep fried, but always made by my own two hands. There just wasn’t room for those frozen curly fries in my food snobby life anymore.
The spiralizer changes everything.
My old friend the curly fry meets my new friend the home made fry. No longer must they live in different worlds.
In fact, spiralizing a potato is easier than chopping up a potato. I thought it would be hard work to grind that machine into slicing through a potato but nope. Oh no. It just glides through with the greatest of ease.
So the first time I made curly fries at home was, rather appropriately, at midnight. (Midnight is the new 3Am. I’m in my 30’s now OK?)
Mr. Veggie and I had come home from the pub hungry, with some discounted pasties we’d picked up on our way home. Rock ‘n roll. Even in our beer and wine induced hunger, I had curly fries on the table within half an hour. Impressive.
Now, you will have already picked up on this unfortunate fact, but this route to curly fries does throw out something a little less polished than you might get in a restaurant. Or indeed the frozen bag. The fries are a little too thin- the spiralizer is not adjustable, so we have to use whatever settings we have. I also don’t chop them. I just throw what comes out of the spiralizer right on the baking tray to keep it simple. There are some very long stringy bits in there. The consequence is that they don’t cook evenly. There’s some soft bits and some crunchy bits.
It’s kind of a mess, if we’re honest.
But my god are they yummy. Spicy, salty, crunchy/soft, and totally fun to eat with your hands. So I am OK with the imperfection, because it keeps them fun, and keeps them easy.
30 minutes is all it takes, although your oven and my oven might be quite different so… use a little bit of your own judgement too!