Crispy Outside, Sweet Inside! Perfect Sweet Potato Fries Recipe
How to Make Sweet Potato Fries, Perfect Batter Ratio for Sweet Potato Fries, Sweet Potato Recipes, Snack Ideas, Air Fryer Sweet Potato Fries
Sweet potatoes, already naturally sweet, can be enjoyed in various ways such as steaming, roasting, candied, dried, or braised. However, when coated in a crispy batter and fried, their starch converts to sugar as they cook, making them even sweeter! Enjoy the ultimate sweet potato fries, crispy on the outside and tenderly sweet on the inside, easily made at home.
Ingredients- 2 large sweet potatoes
- 1 cup tempura flour (approx. 100g)
- 1 cup cold water (approx. 180ml)
- 2-3 Tbsp cake flour (or pastry flour)
Cooking Instructions
Step 1
First, thoroughly wash the sweet potatoes. Then, slice them into uniform pieces about 0.3-0.5 cm thick. Slicing them neither too thin nor too thick ensures the batter adheres well.
Step 2
Place the sliced sweet potatoes in cold water and rinse them 2-3 times. This step removes excess starch, resulting in crispier fries. After rinsing, carefully pat them dry with paper towels. Residual moisture can prevent the batter from sticking properly and may cause oil splattering.
Step 3
Now, it’s time to coat the sweet potatoes with flour. Place the dried sweet potato slices into a zip-top bag or a plastic bag along with 2-3 tablespoons of cake flour. Gently shake the bag to evenly coat each slice with flour. This flour coating helps the tempura batter stick better.
Step 4
Next, let’s prepare the delicious tempura batter. A golden ratio for the batter is typically a 1:1 proportion of tempura flour to cold water. Prepare 1 cup of tempura flour and 1 cup of cold water (using a standard cup measure).
Step 5
In a bowl, combine the tempura flour and cold water. Mix lightly with chopsticks or a whisk until just combined. Avoid overmixing, as this can develop gluten and make the coating tough. It’s okay if there are still a few small lumps of dry flour visible. A slightly lumpy, but mostly smooth batter is ideal.
Step 6
Pour enough oil into a frying pan to generously cover the fries and preheat over medium heat. The oil temperature should be around 170-180°C (340-350°F); a small drop of batter should sizzle and float to the surface immediately. Lightly dip the floured sweet potato slices into the tempura batter, letting any excess drip off, then carefully place them into the hot oil.
Step 7
While single-fried sweet potato fries are tasty, for an extra crispy texture that lasts, a double-fry method is recommended. First, fry the sweet potato pieces in medium-hot oil until lightly golden brown, then remove them. Increase the oil temperature slightly and fry them again briefly until perfectly golden and crisp. Gently stir or separate the fries with tongs while frying to prevent them from sticking together and ensure even cooking.
Step 8
Once golden brown and crispy, transfer the fried sweet potato fries to a wire rack or sieve to drain excess oil. To maintain crispiness, arrange them in a single layer without overcrowding, or prop them up so air can circulate freely around them as they cool.
Step 9
These perfectly made sweet potato fries boast a delightful crunch on the outside and a wonderfully sweet, tender interior – a treat loved by everyone! They are best enjoyed warm right after frying, but are also delicious when cooled. Try making these foolproof sweet potato fries today!
