CookEat Recipe
Fried Sweet Potatoes
Peeled sweet-potato strips fried in two stages, drained and served hot without added seasoning.
Method
Steps
Step 1
Peel the four medium sweet potatoes. Cut into slices one-third inch thick, then cut each slice into strips one-third inch wide. Dry the cut surfaces thoroughly.
Step 2
Use suitable deep-frying equipment and enough refined canola oil for immersion, keeping within its fill limits. Heat the oil to 150 Celsius, checked with an appropriate frying thermometer. Lower the dry strips carefully in small batches and fry for about ten minutes as a guide, until tender through without becoming deeply coloured. Lift out with a skimmer and drain.
Step 3
Raise the oil temperature to 180 Celsius, checking with the frying thermometer, and return the drained strips in small batches. Fry for about three minutes as a guide, until lightly golden and crisp at the edges with fully tender centres. Keep the oil below smoking and never try to make it boil.
Step 4
Lift out with a skimmer and drain thoroughly on a clean food-safe cloth. Arrange on a hot serving dish with a clean folded napkin and serve immediately.
Cooked it? Rate it.
Cooked 0 times