| Created by | Spinneys |
| Prep time | 25 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Arabic |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 670 |
| Fat | 64g |
| Saturates | 7g |
| Protein | 3g |
| Carbs | 23g |
| Sugars | 4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6 and preheat a pot of oil to 160°C.
Spiralise 2 sweet potatoes on the thickest setting.
Lightly coat the sweet potato in the olive oil then toss in the corn flour, adding more if needed. Shake off any excess flour and place on a lined baking tray and season with 1 tsp salt.
Deep fry in batches for 5 minutes or until golden and crisp.
To make the avocado toum, place the 20 garlic cloves and 2½ tsp salt in a blender and blitz until finely chopped. Scrape down the sides a few times and continue blending. Drizzle in 5 tbsp oil and 1 tbsp lemon juice and blitz well.
With the blender running, slowly pour in the leftover oil until completely blended.
Combine the mashed avocado and remaining lemon juice and stir into the garlic mixture. Season well to taste and adjust acidity if needed. Cover and chill until needed.
Serve with the curly fries.
TOP TIP!
Swap the sweet potato out for spiralised butternut, carrots or parsnips to make other types of curly fries.
