Korean Tornado Potato (Spiral-Cut Deep-Fried Whole Potato Skewer)
Tornado potato is a Korean street snack made by spiral-cutting a whole potato on a skewer, stretching it into a helix, and deep-frying at 170 degrees Celsius until golden. The key is to rotate the potato slowly while cutting so the spiral stays connected in one continuous ribbon, and soaking in salted water for five minutes removes surface starch for crispier frying. The thin outer edges fry up chip-like and crunchy while the thicker center retains a fluffy, starchy interior, giving two textures on a single skewer. Cheese powder, paprika, salt, or other seasonings are dusted on immediately after frying while the surface is still hot enough to hold the coating.
Adjust Servings
Instructions
- 1
Thread potato onto skewer and cut in a spiral, spreading apart.
- 2
Soak in salted water 5 minutes and drain.
- 3
Deep-fry at 170C until golden.
- 4
Dust with desired seasoning and serve.
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