Crispy Sweet Potato Fries
Unlock the Secret to Extra Crispy Sweet Potato Fries with Leftover Baked Sweet Potatoes!
Don’t let leftover baked or steamed sweet potatoes go to waste! This recipe transforms them into incredibly crispy and deliciously sweet sweet potato fries in no time. Learn the key tips for achieving that perfect ‘crispy outside, soft inside’ texture.
Ingredients- 4 baked or steamed sweet potatoes
- 100g tempura flour (or all-purpose flour)
- 150ml cold water
- Plenty of cooking oil (for deep frying)
Cooking Instructions
Step 1
Start by preparing 4 baked or steamed sweet potatoes that you have on hand. The sweetness of the potato is key to the final flavor.
Step 2
Peel the sweet potatoes thoroughly. While you can fry them with the skin on, peeling results in a cleaner taste and texture.
Step 3
Slice the peeled sweet potatoes into thick pieces, about 1.5 cm (approximately 0.6 inches) thick. Slicing them too thinly can cause them to break apart easily, while overly thick pieces may not cook through properly. Aim for a substantial but manageable thickness.
Step 4
Lightly coat the sliced sweet potato pieces with tempura flour (or all-purpose flour). This initial dusting helps the main batter adhere better, contributing to a crispier finish. This step is optional but recommended.
Step 5
In a mixing bowl, combine 100g of tempura flour with 150ml of cold water. Use chopsticks or a fork to mix them together just until combined, creating a batter for the fries. Avoid overmixing; a slightly lumpy batter is actually ideal for crispiness.
Step 6
It’s perfectly fine if the batter still has some dry flour visible or contains small lumps. This rustic consistency is actually what helps create a wonderfully crisp coating when fried.
Step 7
Pour a generous amount of cooking oil into a deep frying pan or pot (enough to submerge the sweet potato pieces) and heat it over medium heat. You’ll need about 150ml for the batter.
Step 8
To test if the oil is at the right temperature (around 170-180°C or 340-350°F), drop a small amount of batter into the oil. If it immediately floats to the surface and sizzles, the oil is ready. If it sinks, it’s too cold; if it browns too quickly, it’s too hot.
Step 9
Dip the flour-dusted sweet potato pieces into the prepared batter, ensuring they are well coated. Carefully place them into the hot oil, frying in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy fries.
Step 10
Fry the sweet potato pieces for about 3-5 minutes, or until they turn a beautiful golden-brown color and are crispy. Turn them occasionally to ensure even cooking and browning. Once done, remove them with a slotted spoon and drain on paper towels to absorb excess oil. Enjoy your perfectly crispy sweet potato fries!
