Place the spiralized potatoes in cold water with ice to remove starch for 15 minutes.

Combine the seasonings, flour and water well in a large bowl.

Fill a Dutch oven with the peanut oil to 1 1/2 inch deep.

Place over med/hi heat.

Drain the water off the potatoes and pat dry with a kitchen towel.

Place the potatoes in the seasoned mixture and coat well.

When the oil temperature reaches 400 degrees F., add 1/3 of the potatoes to the pot.

Fry until golden brown and remove.

Place on dry paper towels to strain off excess grease.

Continue cooking the rest of the potatoes, 1/3 at a time until all are cooked.

Season with salt to taste and serve with fresh ketchup.