Potato Tornadoes

A variation of a fried potato concoction, that has a fancy presentation and bursting with chilli powdered flavour.

5 Sticks

Easy 5 minutes



For the recipe Potato Tornadoes

For Potato Tornadoes:

1 box Dr. Oetker Nona Crispy Fry Flour
120 ml Water
2 tbsp Cooking Oil
5 Potatoes (Small)
Chili powder




Insert a skewer into the centre of potato and gently push the skewer all the way through it.


Hold a paring knife at an angle, cut in the opposite direction and turning the skewered potato until the whole potato has been sliced.


Gently stretch the potato apart on the skewer, until you have an even gap between the slices forming a spiral.


Preheat cooking oil to 180°C in a wok.


Place Dr. Oetker Nona Crispy Fry Flour in a bowl. Add in water and cooking oil, stir until well combined.


Place the skewered potato over the bowl and drench the batter all over the potato until it is evenly coated.


Fry the skewered potato at medium heat for 3 minutes or until golden brown. Transfer the skewered potato to a lined plate to drain off excessive oil.


Sprinkle potato with chili powder, and serve.

Video recipes: Potato Tornadoes

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