Crispy Fried Sweet Potato Fries

Summary

Prep Time	30 mins
Cook Time	15 mins
Total Time	45 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Peel the potatoes and cut into thin evenly sized french sticks. Then wash them, pour off the water and then wash again. The potato sticks must then be dried carefully (e.g. with a kitchen towel), as any remaining water will cause heavy fat splatters in the deep fryer.
Now comes the crucial step, without which the fries just get mushy. Mix with the starch (e.g. corn starch) or the flour (e.g. potato flour) and some water to make a kind of breading, about 3 tablespoons of water for 4 tablespoons of starch. It should be nice and milky, but not too watery. In principle it should work with any kind of starch or starchy flour, I have so far successfully tested it with potato flour and corn starch.
Pull all the potato sticks through this breading and carefully shake off the excess. A thin layer is enough. Caution: If too much water adheres to the fries due to the breading, it could splatter or even foam over during frying. It is better to approach carefully with a few fries.
Put the breaded fries quickly in the hot deep fryer, but just enough for the potato sticks to float freely and not stick to each other. Let them get golden brown, with thin pieces the deep-frying process takes less than 5 minutes per serving.
Scoop out the fries and let them drain briefly in a bowl with kitchen paper. Season with salt to taste.

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