Crispy fried sweet potato fries

Ingredients for 4 servings:

• 4 large sweet potatoes
• 4 tbsp cornstarch or flour, approx.
• 3 tbsp water, approx.
• n. B. Salt
• e.g. oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Deep Fried Sweet Potato Fries

Peel the potatoes and cut into thin, even French fry sticks. Wash them, drain the water, and wash them again. The potato sticks must then be thoroughly dried (e.g., with a kitchen towel), as any remaining water will cause excessive grease splashes in the fryer. Now comes the crucial step; without it, the fries will just become mushy. To do this, mix a kind of coating with the starch (e.g., cornstarch) or flour (e.g., potato flour) and a little water. Use about 3 tablespoons of water for every 4 tablespoons of starch. It should be nice and milky, but not too watery. In principle, it should work with any type of starch or starchy flour; I’ve tested it successfully with potato flour and cornstarch so far. Dip all the potato sticks into this coating and carefully shake off any excess. A thin layer is enough. But be careful: If too much water clings to the fries from the breading, it could splash or even foam over during frying. It’s best to start carefully, starting with just a few fries. Quickly add the breaded fries to the hot fryer—just enough so that the potato sticks can float freely and don’t stick together—and let them turn golden brown. For thin pieces, frying should take less than 5 minutes per batch. Scoop out the fries and drain briefly in a bowl lined with kitchen paper. Season with salt to taste.