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Crispy Sweet Potato Fries

Perfectly crispy on the outside and tender on the inside, these sweet potato fries use a special cornstarch slurry and double-frying technique to achieve restaurant-quality crispiness that regular sweet potato fries rarely attain.

 

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Main Ingredients

  • 2 large sweet potatoes (about 1 pound total), peeled and cut into 1/4 inch thick fries
  • 1/2 cup cornstarch
  • 6 tablespoons club soda or ice water
  • 2 teaspoons kosher salt
  • Canola or vegetable oil, for deep frying

Instructions

  1. Prepare the Sweet Potatoes
  2. Wash and peel the sweet potatoes. Slice them into 1/4 inch thick fries, keeping the thickness consistent for even cooking. Rinse the fries for 10 to 15 seconds under cold water to remove excess starch, then pat thoroughly dry using paper towels or a clean dish cloth. Proper drying is crucial to prevent oil splattering.
  3. Create the Cornstarch Slurry
  4. In a large bowl or resealable plastic bag, combine cornstarch and club soda (or ice water) to create a slurry with a smooth consistency. Add the sweet potatoes to the mixture, tossing or shaking gently to ensure each piece is evenly coated with the slurry. This coating is key to achieving the crispy exterior.
  5. Heat the Oil
  6. Pour canola or vegetable oil into a deep pot, ensuring there is enough to completely submerge the fries. Heat the oil to 175°C (350°F), using a thermometer for accuracy. Maintaining the correct temperature throughout the frying process is essential for perfect results.
  7. First Fry
  8. Carefully add sweet potato fries to the hot oil one at a time, avoiding overcrowding which would lower the oil temperature. Fry for 1 to 2 minutes, maintaining the oil temperature. At this stage, the fries should not be browned yet. Remove with a slotted spoon, draining on a brown paper bag or paper towels.
  9. Re-coat the Fries
  10. Before frying each batch, gently toss the fries again in the cornstarch slurry. This prevents the starch from settling and ensures a uniform coating, which contributes to the final crispiness of the fries.
  11. Second Fry
  12. Once all fries have been through the initial fry, return batches to the hot oil for a second fry. This time, fry for an additional 2 minutes per batch, or until the fries are deeply golden and crisp. The double-frying technique is what gives these fries their exceptional crunchiness. Drain the fries again on paper.
  13. Season and Serve
  14. Sprinkle the hot fries with kosher salt immediately after removing them from the oil, while they’re still hot. This allows the salt to adhere better to the surface. Serve immediately for the best texture and flavor.

Notes

  • The double-frying technique is essential for achieving truly crispy sweet potato fries, as sweet potatoes have higher moisture content than regular potatoes.
  • Using cold club soda or ice water in the slurry creates a lighter, crispier coating due to the temperature contrast when hitting hot oil.
  • Sweet potato fries are best eaten immediately, as they tend to soften as they cool.
  • For variations, try adding spices like paprika, garlic powder, or cinnamon to the salt before sprinkling.
  • Author: bestfeed
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Side-dishes
  • Method: Frying
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 220
  • Sugar: 5g
  • Sodium: 560mg
  • Fat: 11g
  • Saturated Fat: 1g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 2g
  • Cholesterol: 0mg

Find it online: https://bestfeed.us/crispy-sweet-potato-fries/