CookEat Recipe
Double-Fried Sweet Potato Soufflés
Thin sweet-potato slices twice fried, historically styled “soufflés” without an egg batter. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1157. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Wash INTACT raw roots under modern produce practice then thoroughly dry; preserve historical no-wash rule after peeling/cutting; choose controlled fry temperatures rather than literal boiling fat. Limites : Root mass, silver-dollar coin thickness in millimetres, slice count, oil quantity/uptake, cooling time and puffed yield are unknown. Six roots do not mean six pieces or diners.
Method
Steps
Step 1
Clean the six intact sweet potatoes, dry thoroughly, then peel and square them evenly. Cut nearly even LENGTHWISE slices using the historical silver-dollar thickness comparison without inventing millimetres. Do NOT wash the cut slices.
Step 2
Lower slices into controlled hot refined sunflower frying oil, without literally boiling or smoking the oil. Turn periodically and use seven minutes as the first-stage guide. Lift into a frying basket and let cool; the cooling duration is unspecified. Return to a hotter controlled stage in the SAME selected frying oil, turning through the three-minute guide until cooked with such puffing as occurs. Drain thoroughly and serve hot on a dish lined with a clean folded napkin.
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