Crispy fried sweet potatoes, or Khoai Môn Chiên Giòn, are a beloved Vietnamese street food snack that offers a delightful contrast of textures and flavors. Imagine the satisfying crunch of perfectly golden-brown sweet potato fries, their interior soft and subtly sweet, a perfect balance enhanced by a simple yet effective seasoning. This isn't your average baked sweet potato; the frying process yields a unique crispness that elevates the humble tuber into a truly addictive treat. Beyond the irresistible texture, the subtle sweetness of the potato provides a comforting and satisfying experience. This dish is surprisingly easy to make at home.
Ready to transform ordinary sweet potatoes into extraordinary crispy delights? This recipe will guide you through each step, from selecting the perfect potatoes to achieving that coveted crunchy exterior. We’ll cover everything from proper preparation techniques to achieving the ideal frying temperature, ensuring your sweet potato fries are as delicious as those you'd find on the bustling streets of Vietnam. Let's get started!
Tools Needed
- Knife
- Basin
- Mixing Bowl
- Frying Pan
- Paper Towels
- Chopsticks
Ingredients
- Sweet Potatoes (Da Lat preferred): 2 (approx. 500g)
- Crispy Fried Flour: 150g
- Coconut Milk: 180g (from 150g grated coconut)
- Fried Flour: 20g
- Sugar: 20g
- Salt: a little
- Turmeric Powder: a little
- Lemon: null
- Egg: 1
Step-by-Step Instructions
Step 1. Prepare the Sweet Potatoes and Batter
- Peel and wash the sweet potatoes. Cut them into small, bite-sized pieces.
- Soak the cut potatoes in a basin of water mixed with lemon and salt to prevent sticking and remove resin. This helps keep them from becoming sticky and cleans them before mixing with the flour.
- In a bag, puree the 150g of crispy fried flour, 20g fried flour, 20g sugar, a little salt, and half a teaspoon of turmeric powder. Add an egg. Mix thoroughly.
- Add the coconut milk to the flour mixture and mix well until smooth and the sugar and salt are fully dissolved. Let the batter rest for 15 minutes.
Step 2. Coat and Rest
- Drain the soaked sweet potatoes well. Add them to the batter and mix gently until evenly coated.
Step 3. Fry the Sweet Potatoes
- Heat oil in a frying pan. Fry the sweet potato pieces until the flour is firm and golden brown. Use chopsticks to separate the pieces as they fry.
Step 4. Drain and Serve
- Remove the fried sweet potatoes and place them on a paper towel to absorb excess oil.
Read more: Vietnamese Grilled Pork: A Delicious BBQ Recipe
Tips
- For extra crispy sweet potatoes, ensure the oil is hot before adding the sweet potato pieces and dip each piece individually into the batter ensuring even coating.
- The inside of the sweet potato should remain soft while the outside is crispy.
Nutrition
- N/A
FAQs
1. What type of sweet potato is best for frying?
Choose firm, dry sweet potatoes with a low moisture content for the crispiest results. Avoid overly soft or wet potatoes.
2. How do I prevent my sweet potatoes from becoming soggy?
Ensure the sweet potatoes are completely dry before frying. Pat them thoroughly with paper towels and don't overcrowd the pan during frying.
3. Can I use a different oil?
Yes, vegetable oil, peanut oil, or canola oil are all good alternatives to the traditional oil. Choose a high-smoke point oil for best results.
So there you have it – your very own batch of crispy, golden-fried sweet potatoes, a taste of Vietnam right in your kitchen. Enjoy this addictive snack as a side dish, appetizer, or even a satisfying standalone treat. From preparation to perfect crispiness, this recipe guarantees a delicious and unforgettable experience.