Monday, February 16, 2015

Crispy and Crunchy Frenchy Fries

We've gots another spiralizer recipe for the books, people!  And oh em gee am I in loooove.  These fries are crispy and crunchy and not too greasy.  Plus, they are lightly seasoned, which leaves tons of room for the guac, the bacon, the sour cream, and whatever your stomach desires.  They are the perfect appetizer...or dinner, if it's that time of the month :)


The potatoes are going to be spiralized just like zoodles.  No need to bake or boil beforehand.



Choose your accessories wisely.  This time around I used bacon, salt, garlic powder, guacamole (we try to keep the Wholly Guacamole brand in the house, although it doesn't last too long, because, duh, it's guacamole) and sour cream. 





Drool.


What you will need to serve 2-4:

  • 2 whole potatoes
  • 10 slices of bacon, cooked
  • 4 cups of canola oil
  • 1/2 cup of guacamole
  • 1/2 cup of sour cream
  • Salt
  • Garlic Powder
"Special" Equipment Needed
  • Spiralizer
  • Candy Thermometer
Spiralize the potatoes and set aside.  Cook the bacon in a large frying pan, and set aside on a plate lined with paper towels to absorb the excess oil.

Heat the canola oil in a medium-sized pot to 300 degrees.  Fry the potatoes in 2 batches. Frying will take 8-10 minutes, but keep a close eye on them to prevent burning!

When all of the potatoes have been fried, sprinkle with the salt and garlic powder, and toss to coat evenly.  Top with the sour cream and guacamole, and crumble the bacon over the plate.

Consume, then cry when it's over.





Xoxo

Jillian