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Sweet Fried Potatoes German Style
Sweet Fried Potatoes German Style Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-3039. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Control frying fat temperature and verify potato doneness; food-safe draining replaces direct folded-napkin contact. Limites : This documented adaptation uses food-grade canola oil and orange-flesh sweet potatoes. Oil amount and uptake, cutter waste, disc count, finished dimensions and diner yield remain unknown. Four raw potatoes are the starting input. Use the cooked/crisp endpoint and food-safe draining materials. No physical cooking trial is claimed.
Method
Steps
Step 1
Peel four large raw orange-flesh sweet potatoes; cut as many 3/4-inch cylindrical cores as their actual size permits, then slice cylinders 1/6 inch thick and record the piece count. These are pre-fry dimensions, not a guaranteed final size.
Step 2
Fry in suitable controlled food-grade canola oil for the ten-minute historical guide until cooked and crisp. Record the actual frying-fat amount; the source gives no quantity. Drain on food-safe cloth/rack and serve without nonfood napkin contact.
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