Tornado Potato


5 large waxy potatoes (you’ll need a few to practice)
tempura batter mix
chili-salt (mix salt and chili flakes up to taste)
vegetable oil for deep frying

5-10 wooden skewers
sharp knife

Screenshot 2015-11-06 10.57.40

for a quick intro on how to best cut the tornado potato, click here
you will need to practice a bit, but after a while you’ll get it right
once you’ve cut the potato on the skewer, fan it out (or down, in this case)
mix the tempura batter with water (it should be not to liquidy)
heat oil in a large pot (big enough to sink your potatoe tornado in it)
when the oil is hot (170-190 degrees Celsius), dip your tornado into the batter and cover it well
fry the tornado until crunchy and golden (approx. 5-8 mins)
sprinkle with chili-salt

Screenshot 2015-11-06 10.57.24

Tornado Potato

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