I hope you give these a try and let us know what you think. I am proud of this creation and it has since become a family favorite for get-togethers and special occasions. It can be a little bit fussy because of having to deep fry the skewers BUT, believe me, it is totally worth it!
Mini Thai Tornado Potatoes with Peanut Dipping Sauce
dipping sauce – Place chicken broth, peanut butter, honey, soy sauce, fish
sauce, sriracha, ginger, and garlic in a saucepan over medium heat. Bring to a
boil, reduce heat, and simmer for 6 minutes, stirring often until thickened.
Remove from heat and stir in the lime juice. Set aside.
potatoes – Take a skewer and place one potato on it. Use a sharp knife and
cut on a diagonal all around the potato on the skewer from top to bottom.
Carefully pull the potato apart slightly so you can see space between the
spirals. Repeat until all of the potatoes are spiraled on skewers.
– 15 minutes to heat the oil so I usually start the oil when I am halfway done
cutting the potatoes on the skewers.)
In a bowl, whisk together the flour, cornstarch, salt,
pepper, cumin, coriander, curry powder, garlic powder, red pepper flakes, and
that is a little thinner than pancake batter.
Pour the batter into a tall drinking glass. (It may not
all fit, continue to add more batter as it gets low) This will make it easier
to dip the potatoes. Dip a potato in the batter to cover completely.
off any extra. Place the potato in the hot oil. Repeat with one or two more
potatoes but don’t crowd them in the oil. Cook for 3 minutes in the hot oil,
until potatoes are crispy. Remove from oil to paper towel or wire rack with paper towel underneath.
the peanut dipping sauce. Garnish with cilantro or parsley.
These are best served hot but are still okay at room temperature.
I would count this as making 10 – 12 servings of 2 potatoes each.
Guys… these are so tasty and fun! I mean, anything on a stick gets points for coolness already but these are going to get you voted favorite person in the room guaranteed. The peanut sauce is amazing and can be made up a day or two ahead of time to save on time.
I might not have won the top prize in the recipe contest but I’m still going to brag about this recipe! It’s one of the ones I am most proud of in my recipe developing career. We’d love to hear your feedback if you give it a try!