Ingredients

For the Fries:

  • 4 large russet potatoes, washed and peeled
  • Vegetable oil, for frying
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup cold water
  • 1 egg, beaten

For the Cajun Seasoning:

  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp cayenne pepper (adjust for spice preference)
  • 1 tsp black pepper
  • 1 tsp salt
  • ½ tsp smoked paprika (optional, for extra smokiness)

For the Topping:

  • ½ cup grated Parmesan cheese
  • 2 tbsp fresh parsley, finely chopped (optional, for garnish)

Equipment

  • Spiralizer or spiral potato cutter
  • Deep fryer or large, heavy-bottomed pot
  • Tongs or slotted spoon
  • Paper towels
  • Large mixing bowl
  • Small mixing bowl for seasoning
  • Thermometer (for monitoring oil temperature)

Instructions

  1. Prepare the Potatoes:
    • Using a spiralizer or spiral potato cutter, cut the potatoes into long, twister-style fries. If you don’t have a spiralizer, slice potatoes into thin wedges or fries.
    • Place the spiralized potatoes in a bowl of cold water to remove excess starch. Soak for at least 30 minutes, then drain and pat dry thoroughly with paper towels.
  2. Make the Cajun Seasoning:
    • In a small bowl, combine paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, salt, and smoked paprika (if using). Mix well and set aside.
  3. Prepare the Batter:
    • In a large mixing bowl, whisk together flour, cornstarch, baking powder, and salt.
    • Add the beaten egg and cold water, whisking until smooth. The batter should be thick enough to coat the potatoes but not too heavy. Adjust with a bit more water if needed.
  4. Heat the Oil:
    • In a deep fryer or large pot, heat vegetable oil to 350°F (175°C). Use a thermometer to ensure the temperature is consistent.
    • Ensure there’s enough oil to fully submerge the fries (about 2-3 inches deep).
  5. Coat and Fry the Potatoes:
    • Working in small batches, dip the spiralized potatoes into the batter, ensuring they are evenly coated. Let excess batter drip off.
    • Carefully lower the battered potatoes into the hot oil using tongs or a slotted spoon. Fry for 4-6 minutes or until golden brown and crispy, turning occasionally to ensure even cooking.
    • Remove fries from the oil and place on a plate lined with paper towels to drain excess oil.
  6. Season the Fries:
    • While the fries are still hot, sprinkle generously with the Cajun seasoning mix, tossing to coat evenly.
    • Sprinkle grated Parmesan cheese over the fries, allowing it to melt slightly from the residual heat.
  7. Serve:
    • Transfer the fries to a serving platter. Garnish with fresh parsley if desired.
    • Serve immediately with dipping sauces like ranch, garlic aioli, or spicy ketchup for an extra kick.

Tips

  • Make Ahead: The Cajun seasoning can be prepared in advance and stored in an airtight container for up to a month.
  • Crispy Fries: Ensure the potatoes are completely dry before battering to prevent soggy fries.
  • Adjusting Spice: Reduce or increase the cayenne pepper in the seasoning mix to suit your spice tolerance.
  • Oven Option: For a lighter version, bake the battered fries at 425°F (220°C) on a parchment-lined baking sheet for 20-25 minutes, flipping halfway, until crispy. Season and add Parmesan after baking.

Nutritional Information (Approximate, per serving)

  • Servings: 4
  • Calories: 350 kcal
  • Fat: 15g
  • Carbohydrates: 45g
  • Protein: 8g
  • Sodium: 800mg