Beer-Battered Curly Fries

• Vegetable oil, for deep-frying
• 1/2 cup all-purpose flour
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 3/4 cup beer
• 1 large russet potato (about 3/4 pound)

1. Fill a heavy Dutch oven outfitted with a deep-fry thermometer halfway up with oil.
2. Heat the oil to 375 degrees F.
3. Whisk together the flour, chili powder, garlic powder, smoked paprika, salt and beer in a large bowl, until a thin batter forms.
4. Cut the fries into a curly shape using a curly-fry cutter.
5. In batches, dredge the potatoes in the batter, and then fry them until crisp, 6 to 7 minutes; use tongs to separate the potatoes while they're in the oil, so they don't stick together.)
6. Drain the fries on a paper-towel-lined baking sheet and sprinkle with salt before serving.

vegetable oil, allpurpose, chili powder, garlic, paprika, kosher salt, beer, russet potato

Taken from www.foodnetwork.com/recipes/nancy-fuller/beer-battered-curly-fries.html (may not work)