Tornado Potatoes

Tornado Potatoes

We’ve only visited two Christmas markets in Europe. The first one was in Heidelberg with our friends, The Eulentrops. Niklas got us to try the spiral potatoes on a stick. We’ve recently visited Berlin and stopped at several of the Christmas markets. Mrs Meat Smoke Fire has always been partial to chips and so this was a pre-requisite snack to accompany the gluhwein.

We attempted to cook these when we came back from Heidelberg. Not a bad first effort but whilst we were in Berlin, we watched them prepare and cook these spiral potatoes on a stick. We discovered the potatoes were dipped in a batter. So, here’s our take on the delicious tornado potatoes.

Method

1. Prepare your potato spirals. If you have a spiraliser, this is the quickest way to prepare the potatoes. If not, insert a skewer through the centre of the potato from one end to the other. Starting at one end of the potato, insert the knife until it reaches the skewer. Begin to slice the potato, keep slicing and rotating. You’ll need to gently tease the potato apart along the skewer.
2. Make the batter, add the plain, corn and rice flours into a bowl together with the salt and chilli powder. Give the dry ingredients a good stir.
3. Add enough water (about 200ml) to make a smooth and thin batter that will coat the potatoes.
4. Set your Egg for a direct cook with the ConvEGGtor basket and Wok. Set the temp to 140°C.
5. Heat your oil in the wok until it’s around 200°C.
6. Coat the spirals in the batter. It might be easiest to ladle the batter over the potato.
7. Carefully, place two of your spirals into the wok and fry for about 4 to 5 minutes or until the oil stops frothing.
8. Remove the potato spirals from your wok and place them on a paper towel on a plate.
9. Sprinkle over your rub or seasoning of choice.
10. Repeat the process with the remaining spirals.
11. Best eaten straight away. You may find 4 potatoes aren’t enough!!