Appetizers
Crispy Potatoes and Beets with Chipotle Dipping Sauce
Serves 4 to 6 people
Crispy Potatoes and Beets with Chipotle Dipping Sauce
Serves 4 to 6 people
This Spiralizer isn’t just for the healthy—after all, doesn’t almost everything taste better fried?
Nutritional information per serving (based on 6 servings,without dipping sauce):Calories 333 (73% from fat) | carb. 22g | pro. 2g | fat 28g sat. fat 48g | chol. 0mg | sod. 327mg | calc. 29mg | fiber 3g
Ingredients
Chipotle Dipping Sauce (optional):
- ½ cup mayonnaise
- ½ chipotle in adobe
- pinch kosher salt
Crispy Potatoes and Beets:
- 1 russet potato, scrubbed
- 1 sweet potato, scrubbed
- 1 medium beet, scrubbed
- vegetable oil, for frying
- kosher salt, to taste
Preparation
- If making the Chipotle Dipping Sauce, put the mayonnaise, chipotle and salt into the Small Work Bowl fitted with the Small Chopping Blade. Process on High until completely combined. Transfer to a small serving bowl,cover and refrigerate until ready to use.
- Trim the potatoes and beet to fit into feed tube.
- Fit the Spiralizer with the Spaghetti Cut Disc. Process vegetables on Low. You may need to stop to clear the disc in between processing vegetables.
- Put vegetable oil in a medium saucepan*. Heat until oil reaches 375°F. Fry the vegetables, in small batches, until potatoes are golden brown, about 3 to 4 minutes per batch. Adjust the heat as needed to maintain the necessary temperature. Remove from oil and drain on a plate lined with paper towels. Sprinkle each batch with a pinch or two of the salt.
- Taste and adjust seasoning as desired. Serve immediately with dipping sauce, if desired. In place of the dipping sauce, a spritz of malt or cider vinegar over the fried vegetables is delicious.
*NOTE: When frying, oil should be a couple of inches deep to prevent crowding.
