Wednesday, February 04, 2009

Sweet Potato Fries

I got the idea of using rice flour to coat sweet potato fries, to make them crunchier, from the Thai fried chicken recipe I recently made, and I also read that one of the major fast food chains uses it to cook their potato fries. Well enough, whether they use rice flour or not, it did help to make them crunchier and less soggy. Make sure your oil is not too hot, otherwise the outside will cook faster than the inside, and they will look like they're done, before they actually are.

Sweet Potato Fries
large sweet potato, sliced into thin "fries"
rice flour, enough to coat
vegetable oil for frying

Cut the sweet potato thinly, into fries, using a sharp knife or mandoline. Coat the sweet potato with rice flour (no need to wetten the sweet potato).

Place oil in wok or heavy-bottomed pan to 2 inches deep, or use a deep fryer. Heat oil to 350F, on medium heat. Cook fries for 6-8 minutes in small batches, until they are golden brown in colour. Lower heat if fries turn brown too quickly. Place cooked fries on paper towel to drain oil. Salt as desired.

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