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Hello and welcome. I'm Viviane with
foodandstyle.com
Sweet potato fries are super delicious, but
they do tend to get soggy. So today we're going to
toss the sweet potato slices with chickpea flour
which is going to keep them light and crispy on the outside
and moist and fleshy on the inside. I love to serve these fries with
a homemade cilantro and lime aioli, and let me
tell you -- dipping the fries in this super-flavorful aioli
is sublime. I can't wait for you to taste it.
The reason I hand-cut sweet potatoes
is that their flesh is so hard, it's almost impossible to do it on a mandoline.
But size is important. This particular cut
is too big. This will give you a soggy fry.
This one is too thin. It's going to
overcook and it will taste almost burnt.
This is the correct size. It's about 3/8".
It's going to give you a slightly crisp outside and a moist inside
Place the sweet potato slices in a large bowl
and sprinkle with the chickpea flour,
and then toss well with your hands until the fries are well coated.
Place the sweet potatoes in the
wire basket. When the oil is ready, just plunge your basket
right in it. Fry the sweet potatoes until golden-brown.
It will take anywhere between 5 and 8 minutes, depending on the kind of
oil
that you use. Let's take a peek.
They are ready. So now line a tray with paper towels,
remove the fries
from the fryer and drain them on the paper towels
and sprinkle with sea salt. Serve the fries
piping hot with the cilantro-lime aioli on the side.
And enjoy ever morsel!
For this recipe, and many other recipes, go to foodandstyle.com
And don't forget to try Food and Style Club, which is my new online
interactive cookbook. You can try it free for 30 days with
absolutely no obligations. I would love to see you there.
Thank you so much for watching, and I'll see you next time.
foodandstyle.com