Sweet Potato Fries {Easy & Crispy}
Lazy Budget Chef
Drain on paper towels. Now, let them rest to cool off for about 2-3 minutes and for the remaining moisture to come back to the surface. Finally, turn up the heat on the deep fryer for a second cook at 375°. Then add the sweet potato fries back into the deep fryer for a quick 2-minute deep-frying.
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Clean, peel, and cut them into strips just like French fries. Transfer the sweet potato fries to a bowl. Prepare the egg yolk. Crack open 2 eggs and separate the egg yolks. Mix the sweet potato fries with two egg yolks until well combined. Then, coat all sides of the sweet potato fries evenly with cornstarch.
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Stir the spices together. Add the spices to the fries, and toss in a large bowl. Place the fries on the parchment-lined sheet pan. Bake sweet potato fries for 20 minutes at 400 degrees F. Flip the fries. Bake for another 10 to 15 minutes, until lightly browned and crispy.
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Instructions. Wash and peel the sweet potatoes. Cut the sweet potatoes in 3/8 inch wide sticks. Soak in a bowl of cold water for 1 hour. Drain the water. In a bowl mix together 2/3 cup of cornstarch with 2/3 cup of water. Dip fries in the batter and let rest for 2 minutes. Heat oil in a deep-fryer or pot to 350 degrees Fry the sweet potatoes.
DeepFried Sweet Potato Fries (GlutenFree Recipe)
Refrigerate for 30 minutes, or up to overnight. Drain and pat very dry. Preheat oven to 425 degrees F. Line two baking sheets with parchment paper or silicone baking mats. Mix cornstarch, garlic powder, chili powder and pepper together in a bowl. Add the sweet potatoes to a large resealable bag.
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Prepare a batter for the fries by stirring together 2/3 cups of cornstarch with an equal amount of water in a bowl. Season the batter with 2 teaspoons of salt and 3/4 teaspoons of pepper. Dip the fries in the batter and let them rest for 2 minutes on paper towels. Heat a pot of vegetable oil to 350 degrees F.
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Put the sweet potatoes in the ice water and let them sit for 30 minutes to 1 hour. In a large food storage bag or bowl, combine the cornstarch with the cold water; stir until smooth. The mixture will be quite thin. Place the potato strips in the cornstarch and water mixture.
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Heat the oil to 375 degrees F in a heavy-bottomed Dutch oven or deep fryer. Preheat the oven to 200 degrees F. Mix the salt, garlic powder, paprika and sugar in a bowl and set aside.
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Put oil in a pan and add sweet potatoes to the cold oil. Turn on the heat to medium and fry until crispy. Take the fries out. and drain them on paper towels. Make the syrup by mixing the sugar and water in a saucepan. Cook over medium-high heat, until it turns to a syrup consistency.
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Place the sweet potatoes in a bowl of ice water. Place in the refrigerator and allow to chill for at least 2 hours, up to 12 hours. The first fry. Set up deep fryer according to the manufacturer's instructions and fill it with peanut oil. Preheat the deep fryer to 325℉. Drain the water from the potatoes and pat them as dry as possible.
Sweet Potato Fries {Easy & Crispy}
Instructions. Preheat the oven to 425 degrees Fahrenheit with racks in the lower and upper thirds of the oven (make sure the top rack is about 6″ from the heat source and no closer). Line two large, rimmed baking sheets with parchment paper so the fries don't get stuck to the pans.
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Bring 2 litres of water, 2 tablespoons of salt and the baking soda to boil in a large pot or Dutch oven. Add potatoes and return to boil. Reduce heat to simmer and cook until they turn slightly mushy on the outside but still firm inside, about 3 to 5 minutes. Drain potatoes and place in a large wide bowl.
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Instructions. Place an oven rack in the upper-middle position and preheat the oven to 400 F. Grease a lightly-colored, non-stick baking sheet with olive oil spray. Set aside. Combine cornstarch, salt, pepper, paprika, and garlic powder in a small bowl and set aside. Place sliced sweet potatoes in a large mixing bowl.
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I cut my fries pretty big and used the "double-fry" method, deep frying them in very hot CRISCO for 4 minutes the first round, pulling them out for a few minutes, draining them on a paper towel, and then deep frying them a second time for about 8 minutes in the same very hot oil until they were beginning to crisp on the edges.
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Trim off the ends of the sweet potatoes (no need to peel them), stand them on end and slice down vertically into ½-wide planks, then into ½-inch wide fries. If the potatoes are longer than 4 inches, cut the slices in half. Put the sweet potatoes in a wide, heavy pot (I used a 4-quart casserole pot 10 inches in diameter and 4 inches deep).
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About 4 parts cornstarch to 3 or 4 parts water until milky, but not too watery. Dip fries (I do about 5 so they don't sit there as the cornstarch gunks up). Shake off excess. Quickly drop into the fryer 1 at a time so they don't stick. About 1-2 minutes at 325-350 °F. We don't want it to brown too much yet.