Fried Potato Spaghetti
Fried potato spaghetti is a recipe featuring fresh root vegetable ingredients. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 large potatoes
- 1 bundle dill
- 200 g Sour Cream
- 100 g Swedish caviar (more if desired)
- Salt
- frying oil
- aluminum foil
Instructions
-
1.
Wash, peel the potatoes and cut them into thin long spirals with a spiralizer (e.g., Lurch). If you don’t have one, carefully use a vegetable peeler to create long, thin potato strips. Form four long rolls of aluminum foil about 3 cm in diameter. Heat the frying oil in a pot until bubbles rise from the handle of a spoon held in the oil. Wrap the potato strands around the foil rolls so they form long potato snakes. Place these wrapped strands into the hot oil and fry until golden brown, then lift with a slotted spoon, drain on paper towels, and once cooled remove the foil carefully. Repeat with the remaining strands. Wash and dry the dill. Distribute sour cream and caviar decoratively on four plates. Fry the potato snakes again briefly, drain, season with salt, arrange on the plates, garnish with dill, and serve warm.
