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86% would make again

Korean Tornado Potatoes

Tasty Team

Inspired by tasty.co

Ingredients

for 4 servings

  • ½ cup grated parmesan cheese (55 g)
  • 1 teaspoon korean red pepper
  • 1 tablespoon sugar
  • 1 packet korean ramen seasoning
  • 4 yukon gold potatoes
  • canola oil, for frying
  • salt, to taste

Special Equipment

  • long wooden skewer

Nutrition Info

  • Calories 328
  • Fat 13g
  • Carbs 42g
  • Fiber 3g
  • Sugar 4g
  • Protein 9g

Estimated values based on one serving size.

Preparation

  1. In a small bowl, mix together the Parmesan cheese, Korean red pepper, sugar, and ramen seasoning.
  2. Cut the potatoes into ribboned curls using the ribbon blade on a spiralizer. If you don’t have a spiralizer, insert a skewer into each potato and, working in a spiral motion, cut in the opposite direction you are turning the skewered potato, making a thin, even spiral all the way down the potato. A spiralizer is recommended.
  3. Gather the potato curls together, then wrap each curl around a wooden skewer, spacing out the potato evenly. Set aside to dry for 5 minutes.
  4. Heat the canola oil in a deep pot until it reaches 350ºF (180ºC).
  5. Fry the potatoes until golden brown, 3-5 minutes, then drain on a paper towel-lined baking sheet.
  6. While the tornado potatoes are still hot, season with salt and sprinkle with the cheese mixture.
  7. Enjoy!

Ingredients

for 4 servings

  • ½ cup grated parmesan cheese (55 g)
  • 1 teaspoon korean red pepper
  • 1 tablespoon sugar
  • 1 packet korean ramen seasoning
  • 4 yukon gold potatoes
  • canola oil, for frying
  • salt, to taste

Special Equipment

  • long wooden skewer

Nutrition Info

  • Calories 328
  • Fat 13g
  • Carbs 42g
  • Fiber 3g
  • Sugar 4g
  • Protein 9g

Estimated values based on one serving size.

Preparation

  1. In a small bowl, mix together the Parmesan cheese, Korean red pepper, sugar, and ramen seasoning.
  2. Cut the potatoes into ribboned curls using the ribbon blade on a spiralizer. If you don’t have a spiralizer, insert a skewer into each potato and, working in a spiral motion, cut in the opposite direction you are turning the skewered potato, making a thin, even spiral all the way down the potato. A spiralizer is recommended.
  3. Gather the potato curls together, then wrap each curl around a wooden skewer, spacing out the potato evenly. Set aside to dry for 5 minutes.
  4. Heat the canola oil in a deep pot until it reaches 350ºF (180ºC).
  5. Fry the potatoes until golden brown, 3-5 minutes, then drain on a paper towel-lined baking sheet.
  6. While the tornado potatoes are still hot, season with salt and sprinkle with the cheese mixture.
  7. Enjoy!

Inspired by tasty.co

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