Crispy Sweet Potato Fries (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 large sweet potatoes, about 1 pound total, peeled and cut into 1/4 inch thick fries
02 -
1/2 cup cornstarch
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6 tablespoons club soda or ice water
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2 teaspoons kosher salt
05 -
Canola or vegetable oil, for deep frying
# Instructions:
01 -
Wash and peel the sweet potatoes. Slice into 1/4 inch thick fries. Rinse the fries for 10 to 15 seconds under cold water, then pat thoroughly dry using paper towels or a clean dish cloth.
02 -
In a large bowl or resealable plastic bag, combine cornstarch and club soda (or ice water) to create a slurry. Add the sweet potatoes, tossing or shaking gently to ensure even coating.
03 -
Pour canola or vegetable oil into a deep pot, ensuring there is enough to submerge the fries. Heat the oil to 175°C (350°F).
04 -
Add sweet potato fries to the hot oil one at a time, avoiding overcrowding. Fry for 1 to 2 minutes, maintaining the oil temperature. Fries should not be browned yet. Remove with a slotted spoon, draining on a brown paper bag or paper towels.
05 -
Before each batch, gently toss fries again in the cornstarch slurry to prevent starch settling and ensure a uniform coating.
06 -
Once all fries have been through the initial fry, return batches to the hot oil for a second fry. Fry for an additional 2 minutes per batch, or until fries are deeply golden and crisp. Drain again.
07 -
Sprinkle fries with kosher salt while still hot and serve immediately.
# Notes:
01 -
For optimal crispiness, ensure fries are completely dry before coating with the slurry.
02 -
If preparing in advance, reheat fries in a preheated oven at 165°C (325°F) for 5 to 7 minutes to restore crispness.