Making Sweet Potato Fries Crispy In A Deep Fryer

Sweet potato fries are a delicious treat, but they can be tricky to get right. If you're looking to make crispy sweet potato fries in a deep fryer, there are a few key steps to follow. Firstly, cut your sweet potatoes into fries of your desired thickness – a thinner cut will result in crispier fries. Then, prepare a cornstarch and water slurry, and dip the sweet potato fries into this mixture. Next, heat your oil to around 325-350 °F and carefully place the coated sweet potato fries into the hot oil. Fry in small batches to avoid overcrowding and lowering the temperature of the oil. Fry for 1-2 minutes, until the fries are crisp but not browned. You can then remove the fries from the oil and place them on paper towels to absorb any excess oil. If you want to get that extra crunch, you can double fry the potatoes – simply increase the oil temperature to 350-375 °F and fry the potatoes again for another 1-2 minutes. This second fry will make the crunch better and last longer. Finally, season with salt and any other spices of your choice, such as paprika, cayenne pepper, or garlic powder. Enjoy your crispy sweet potato fries!

Cut the sweet potatoes into evenly sized sticks

To make evenly sized sweet potato sticks, start by washing your sweet potatoes. You can peel the sweet potatoes if you want, but it won't affect the crispness of your fries. Next, cut the sweet potatoes into sticks. For a creamier centre, cut the sweet potato into 1/2-inch fries. For a crispier fry with a higher fried-to-potato ratio, cut them into 1/4-inch fries. Try to keep the cuts as uniform as possible so that each piece cooks at the same rate. You can use a chef's knife or a French fry cutter to cut the sweet potatoes.

Soak the potatoes in ice water

Soaking potatoes in ice water is an important step in the process of making sweet potato fries. This technique serves multiple purposes and is essential for achieving the desired crispiness and texture.

Firstly, soaking the potatoes in ice water helps to prevent oxidation, which can cause the potatoes to turn brown and unappetizing. By reducing oxidation, the potatoes retain their fresh appearance. Additionally, the ice water bath helps to remove excess starch from the potato surfaces. This is important because excess starch can interfere with the crispiness of the final product.

The temperature of the ice water is also crucial. The cold temperature slows down the cellular activity of the potatoes, preventing them from spoiling or developing an undesirable texture. It also creates a greater temperature difference between the potatoes and the hot oil, resulting in a crispier exterior.

When soaking the potatoes in ice water, it is recommended to add a small amount of concentrated lemon juice or vinegar to the water. This helps to further prevent oxidation and ensures that the potatoes remain fresh and ready for frying.

The duration of the soak can vary depending on your specific needs. It can range from a few minutes to several hours or even overnight. However, it is important not to soak them for too long, as they may begin to break down and lose their structure.

After soaking, it is essential to thoroughly dry the potatoes before proceeding to the next steps in the frying process. This ensures that the oil does not splatter and that the potatoes achieve the desired crispiness.

Dry the potatoes thoroughly

Drying the potatoes thoroughly is a crucial step in achieving crispy sweet potato fries. After rinsing the cut sweet potatoes, it is essential to remove any excess moisture. This can be done by using a salad spinner or simply patting them down with clean towels or paper towels. It is important to ensure that the potatoes are as dry as possible, as any remaining moisture can cause the oil to splatter when the potatoes are added to the fryer.

Once the potatoes are dry, they can be coated in a cornstarch batter, which will help to absorb any remaining moisture and create an extra crunchy outer layer. The cornstarch batter is made by mixing cornstarch with water to form a thin slurry. The sweet potato fries are then dipped into the batter and allowed to drip off any excess before being carefully placed into the hot oil.

By taking the time to thoroughly dry the potatoes and coat them in the cornstarch batter, you can ensure that your sweet potato fries will come out crispy and delicious. This extra step is definitely worth the effort and will result in a superior texture and taste.

Use a deep-fry thermometer to check the oil temperature

To make sweet potato fries crispy in a deep fryer, it is crucial to use a deep-fry thermometer to check the oil temperature. This ensures that the oil is at the correct temperature during both frying stages, which is essential for achieving the desired crispiness and even cooking of the fries.

The ideal temperature range for frying sweet potato fries is between 325°F and 375°F (163°C to 191°C). At this temperature, the fries will cook through without burning, resulting in a crispy exterior and tender interior.

When using a deep fryer, it is important to follow the manufacturer's instructions for preparing the fryer and heating the oil. Once the desired temperature is reached, you can carefully add the sweet potato fries to the hot oil.

It is recommended to fry the sweet potato fries in small batches to avoid overcrowding the fryer. Overcrowding can lower the oil temperature, resulting in greasy and limp fries. By frying in smaller batches, you allow the fries to cook evenly and achieve the desired crispiness.

Additionally, it is essential to maintain the correct oil temperature throughout the frying process. This may involve adjusting the heat settings or waiting for the oil to reach the desired temperature between batches. A deep-fry thermometer will help you monitor the oil temperature and make any necessary adjustments.

By using a deep-fry thermometer and maintaining the proper oil temperature, you can ensure that your sweet potato fries turn out crispy and delicious every time.

Fry in small batches

Frying your sweet potato fries in small batches is crucial to achieving the perfect crispiness. Overcrowding the oil will lower the temperature and could result in soggy, greasy fries. By frying in smaller batches, you allow the sweet potato fries to cook more evenly, giving them that desirable crunchy texture.

Make sure to follow the instructions provided by the manufacturer of your deep fryer to avoid overfilling the fryer basket. It is also important to let the oil come back up to temperature before frying each batch. This ensures that your fries cook consistently and helps to prevent them from sticking together.

When frying in small batches, it is essential to maintain the correct oil temperature. Aim for a temperature range of 325-375 °F for the first fry, depending on the recipe you are following. For the second fry, increase the temperature to 350-375 °F. A deep-fry thermometer or a candy thermometer can be useful for monitoring the oil temperature.

Additionally, shaking off any excess flour or batter from the fries before placing them in the hot oil is crucial. Loose flour or batter can end up in the oil, affecting the crispiness of your fries.

Frequently asked questions