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Le Chaudron recipe
Araignées de pommes de terre
Crispy potato spiders
⏱ 50 minServes 6Medium200 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
600 g (21 oz)potatoes
1whole egg
3 tbspall-purpose flour
100 g (3½ oz)spaghetti
1liter (1 qt) frying oil
1 tsppaprika
- 600 g (21 oz) potatoes
- 1 whole egg
- 3 tbsp all-purpose flour
- 100 g (3½ oz) spaghetti
- 1 liter (1 qt) frying oil
- 1 tsp paprika
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel and coarsely grate the potatoes, squeeze them in a clean towel to remove the water, then mix them in the bowl with the egg, flour and paprika.
- Shape the potato mixture into small, tightly packed balls — they’ll be the plump spider bodies once fried golden.
- Break the uncooked spaghetti into pieces about 5 cm (2 in) long and stick eight around each ball for the spider’s long, stiff legs.
- Heat the frying oil in the heavy-bottomed saucepan to 170 °C (340 °F), then gently lower in the spiders with the slotted spoon for a few minutes.
- Fry until the bodies are golden and crisp and the spaghetti legs harden and curl slightly, then drain on paper towels.
- Salt the spiders as they come out of the oil and serve right away, hot and crisp, so the legs keep their creepy crunch.
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