Forget everything you thought you knew about sweet potatoes—this recipe transforms the humble root vegetable into a crispy, golden-brown delight. Sweet potatoes, often relegated to side-dish status, take center stage with this incredibly easy yet surprisingly satisfying recipe. The secret lies in a simple preparation technique that yields perfectly crisp exteriors and fluffy, tender interiors. Imagine the satisfying crunch with each bite, the sweetness balanced by a hint of savory spice. This is not your grandma's sweet potato casserole; this is a culinary adventure waiting to happen.
This recipe is perfect for a weeknight dinner, a weekend brunch, or even a fun appetizer for a gathering. Whether you're a seasoned chef or a kitchen novice, you'll find this recipe incredibly easy to follow. Ready to experience the magic of crispy fried sweet potatoes? Let's dive into the step-by-step instructions below!
Tools Needed
- Knife
- Bowl
- Frying pan
- Chopsticks
Ingredients
- Dried shrimp: 1 kg
- All-purpose flour: 300 g
- Cornstarch: 120 g
- Water: 500 ml
- Sugar: 1 teaspoon
- Turmeric powder: 1 teaspoon
- Salt: 1 tablespoon
- Sweet potatoes (Japanese sweet potato recommended)
Step-by-Step Instructions
Step 1. Prepare the Sweet Potatoes
- Soak sweet potato in salted water (1 liter of water + 1 spoonful of salt) to prevent discoloration. Cut off both ends, peel, and cut into halves. Then, cut into cylinders of even thickness. Soak again in salted water for 10 minutes to remove starch.
Step 2. Make the Batter and Coat the Sweet Potatoes
- In a bowl, combine all-purpose flour, cornstarch, turmeric powder, sugar, and salt. Gradually add water while stirring until a lumpy batter forms. Do not add too much water.
- Add the sweet potato cylinders to the batter and mix well, ensuring each piece is evenly coated.
Step 3. Fry the Sweet Potatoes
- Heat enough oil in a frying pan over high heat, then reduce to medium heat. Carefully add the sweet potato pieces to the hot oil. Fry for about 1-2 minutes per side, turning to separate pieces and ensure even cooking. Once the dough is slightly hard, continue frying until golden brown and crispy, about 40 seconds to 1 minute per side. Remove and drain on a wire rack.
Step 4. Optional Second Fry and Serving
- If desired, fry the sweet potatoes a second time for extra crispiness. Reheat the oil and fry until golden brown, stirring occasionally to ensure even cooking. Remove and drain on a wire rack.
- Serve immediately or store in the refrigerator for later use. If storing, wrap leftover batter in plastic wrap for later use.
Read more: Quick & Easy Dry Chicken Noodle Pho Recipe
Tips
- Use Japanese sweet potatoes for optimal sweetness and texture.
- Soaking the sweet potatoes in salted water prevents discoloration and helps remove excess starch.
- Don't overcrowd the pan when frying. Fry in batches to ensure even cooking and crispiness.
- Fry at medium heat to achieve even browning and prevent burning.
- The second frying enhances crispiness.
Nutrition
- Calories: approximately 2500-3000
- Fat: approximately 50-70g
- Carbs: approximately 450-550g
- Protein: approximately 60-70g
FAQs
1. Can I use any type of sweet potato for this recipe?
Yes! While orange sweet potatoes are common, you can use any variety. Just be aware that different varieties will have slightly different levels of sweetness and moisture.
2. How do I ensure my sweet potatoes get extra crispy?
Make sure your sweet potato fries are completely dry before frying. Pat them thoroughly with paper towels and consider letting them air dry for a bit. Also, don't overcrowd the pan when frying.
So there you have it – a simple yet incredibly rewarding recipe for crispy fried sweet potatoes. This dish is sure to become a new favorite, whether enjoyed as a side or a snack. Now go forth and enjoy the crunchy, sweet perfection!