Sweet Potato Fries
Crispy, fried, sweet potato fries are the perfect alternative to regular fries with that perfect touch of sweetness. I have perfected my recipe and now I’m sharing it with you so that you can have the perfectly crispy, airy sweet potato fries.
The Technique for the Crispiest Sweet Potato Fries
I have tried many times to come to the crispiest sweet potato fries without drying out the inside of the fries. This is the conclusion I have come to.
Cutting Your Fries
To ensure your fries are perfectly crispy, they are to be evenly cut and about 1/4 inch thick. For thicker, steak-fry like fries, then keep in mind they will have to be fried for longer.
Soaking Your Fries
You should soak your fries in ice water for at least 30 minutes. This will allow for any excess starch to release into the water. The less starch that’s in the potatoes, is the more it will crisp up.
Par-Boiling Your Fries
Par-boiling your fries will ensure your potato cooks all the way on the inside, while still focusing on gaining the crispy outer skin. If you choose to par boil your fries, you will possibly run into your fries being hard on the inside, or not fully cooked.
Battering Your Fries
Dry battering and wet battering your fries will allow for maximum crispiness. Cornstarch will aid you immensely in this process. You then toss your fries after they’ve been boiled in a light coating of corn starch. Then I follow with a tempura- like batter. This batter consists of cornstarch and seltzer water to help create an airy, crispy fry. The coating on the outside once fried will be very light, however the crispiness will be amazing!
Double-Frying Your Sweet Potato Fries
Double-frying your fries is a great way to reach maximum crispiness while maintaining a juicy interior (similar to chicken). The first fry is always at a lower temperature, cooking the fries through and aiding in evaporating the water contents. The resting period between the first and second fry is to drain the oil. This will also evaporate any moisture in the fries.
The second fry is to crisp the outer area of the fries now that all moisture has been evaporated. This is what will get you that perfectly crispy “fast food”- like fry we all know and love.
Sweet Potato Fries
Ingredients
- 2 lbs Sweet potatoes
- 5 tbsp cornstarch divided
- ½ cup soda water
- Oil for frying
Instructions
- Peel your sweet potatoes and cut them into even ¼" thick fry like shapes.
- Place your sweet potatoes in ice water and allow them to soak for 30 minutes.Drain your sweet potatoes.
- Par boil your sweet potatoes for 2 minutes and remove from water. Pat dry with paper towel to absorb any liquid.Toss with 2 tbsp of cornstarch.
- In a separate bowl add in remaining corn starch, along with soda water and whisk together. In batches, dip fries into the batter, allowing excess to drain before placing fries into oil.
- Once your oil is heated to 275℉, begin frying fries in batches, careful not to overcrowd the apparatus. Fry for about 3 minutes.Raise heat to 350℉ and fry the fries once more for about 2 minutes or until golden and crispy.
- Remove from oil, drain briefly, and salt immediately.Serve immediately.