Crispy Sweet Potato Fries: The Perfect Golden Recipe
How to Make Deliciously Crispy Sweet Potato Fritters at Home
A beloved snack, especially popular during autumn and winter! These sweet potato fritters, with their tender, sweet interior and wonderfully crispy exterior, are a hit with everyone. Here’s how to make them at home, achieving that perfect balance of textures. Enjoy this crowd-pleasing treat!
Ingredients for Sweet Potato Fries- 600g sweet potatoes (about 2-3 medium-sized)
- 4 Tbsp tempura flour (for dusting)
- 1.5 cups tempura flour (for batter)
- 3 pinches of salt
- 1 cup cold water (200ml)
- 5 ice cubes
- Generous amount of cooking oil (for deep-frying)
Cooking Instructions
Step 1
First, wash the sweet potatoes thoroughly under running water. Trim off both ends. Then, slice them into uniform rounds, about 0.5 cm thick. Cutting them to a consistent thickness is key for even cooking.
Step 2
Place the sliced sweet potatoes in a bowl of cold water and rinse lightly. This step removes excess starch from the surface, which will help make the coating extra crispy.
Step 3
Continue rinsing the sweet potatoes 2-3 more times until the water runs clear. After rinsing, let them soak in cold water for about 10 minutes. This further removes starch and helps maintain the sweet potato’s crispness.
Step 4
After 10 minutes, drain the sweet potatoes well using a colander. Removing as much water as possible is crucial to prevent a soggy coating.
Step 5
Beyond draining, use paper towels to pat dry the surface of each sweet potato slice meticulously. Ensuring they are completely dry will prevent oil splattering and stop the batter from clumping.
Step 6
Now it’s time to coat the sweet potatoes. Place the dried sweet potato slices and 4 tablespoons of tempura flour (for dusting) into a resealable plastic bag. Seal the bag tightly, then gently shake it to evenly coat each slice with a thin layer of flour. This dusting helps the batter adhere better and contributes to a crispier finish.
Step 7
In a separate bowl, prepare the batter by combining 1.5 cups of tempura flour, 1 cup of cold water, 5 ice cubes, and 3 pinches of salt. Mix well. Adding ice cubes helps keep the batter cold, which is essential for a crispier fry. Gently add the dusted sweet potato slices to the batter and toss lightly to coat. Don’t worry if the batter seems a bit thin; it will thicken slightly as it combines with the dusting flour.
Step 8
Pour a generous amount of cooking oil into a deep pan and heat over medium heat. To test if the oil is ready, dip a wooden chopstick into it; if small bubbles form around the chopstick, the oil is at the right temperature. Maintain medium heat to avoid burning the coating. Carefully add the battered sweet potato slices one by one, ensuring not to overcrowd the pan. Fry for about 3-4 minutes, flipping them occasionally, until they are golden brown and crispy. You’ll know they’re done when they feel firm and sound crisp when gently tapped with a chopstick. Remove them promptly.
Step 9
While frying, periodically skim off any stray batter bits or crumbs from the surface of the oil using a fine-mesh sieve or skimmer. Burnt crumbs can negatively affect the taste and appearance of your fritters.
Step 10
Place the freshly fried sweet potato fritters on a plate lined with paper towels or on a wire rack. Allow them to cool slightly while excess oil drains off. This resting period helps to enhance their crispiness further, allowing the natural sweetness of the sweet potato and the savory flavor of the coating to meld beautifully. Enjoy them warm for the best texture, or let them cool – they remain delightfully crisp!
