Deep Fried Sweet Potatoes Food

DEEP-FRIED SWEET POTATOES

Steps:

• Preheat oven to 200 degrees. Put a wire rack on a rimmed baking sheet and place in the oven.
• Put sweet potatoes in a microwave-safe container, cover, and microwave 2 minutes. Stir gently, cover, and microwave 1 to 2 minutes more until pieces are pliable. Let rest 5 minutes covered; pour onto a platter.
• In a 4-quart saucepan over medium, heat oil to 375 degrees on a deep-fry thermometer. In a large bowl, gradually whisk the cornstarch into the beer (if you whisk it together all at once, it will get too thick). Working with a handful at a time, dip potatoes into the mixture, letting the excess drip back into the bowl. Add to the hot oil and fry in three or four batches until dark golden brown, 4 to 5 minutes per batch. Transfer fries to oven while cooking the remaining batches.
• Place the fries in a large clean bowl, add the Mediterranean Spice mix, and toss to coat. Serve immediately.

FRIED SWEET POTATOES

Steps:

• Heat the vegetable oil in a very large, deep pot or heat an electric fryer to 360 degrees F.
• Fry the sweet potatoes, in batches, until golden brown, about 8 minutes. Drain on paper towels.
• Sprinkle with salt and Essence, to taste, and serve hot.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.

SWEET POTATO FRIES

Steps:

• Heat the oil to 375 degrees F in a heavy-bottomed Dutch oven or deep fryer. Preheat the oven to 200 degrees F.
• Mix the salt, garlic powder, paprika and sugar in a bowl and set aside.
• Whisk the cornstarch and club soda in a mixing bowl. In batches, dip the potatoes in the batter, allow any excess to drip off and hold on a wire rack. Repeat with rest of the potatoes.
• Fry half the potatoes, stirring occasionally until golden brown and crispy, 6 to 8 minutes. Sprinkle with the seasoning and hold in the oven on a paper towel-lined baking sheet. Repeat with the last batch of potatoes.

FRIED SWEET POTATOES

Steps:

• Bring a large pot of water to a boil. Add peeled sweet potatoes, and boil for about 4 minutes. Remove from water, and cut into 1/2 inch slices.
• Melt butter in a large frying pan over medium heat. Stir in brown sugar until dissolved, adding more butter if necessary. Add sweet potatoes, and fry until golden brown and fork tender, turning occasionally. Serve hot.

FRIED SWEET POTATOES

Steps:

• Slice the sweet potatoes thinly, approximately 1/4-1/2 inch thick.
• Melt butter in a large hot frying pan over medium-high heat, then places slices in the pan in a single layer. Sprinkle with salt.
• Fry the potatoes until lightly browned on one side, then flip over each slice. You'll need to watch them carefully and move the slices in the hottest part of the pan to the edges so that they all get browned. Adjust the heat down to medium if needed to keep them from browning too quickly. Total browning time took me about 5-7 minutes.
• When both sides are lightly browned, sprinkle brown sugar and cinnamon across the top. Wait 1-2 minutes and then toss the potatoes until the brown sugar is caramelized (approx 1 more minute).
• Remove from pan and serve immediately.

DEEP-FRIED SWEET POTATO BALLS

Steps:

• In a mixing bowl, knead together potatoes, 2 teaspoons cornstarch, salt and water to form a stiff dough. In a separate bowl, combine coconut and brown sugar. Form potato dough into small balls; make a well in the center and fill with coconut mixture; close up hole and reshape balls. Roll in sesame seeds, then in remaining cornstarch.
• Heat oil in deep-fryer or deep, heavy-bottomed pan to 375 degrees F (190 degrees C).
• Fry balls in oil until golden. Drain on paper towels. Serve.

DEEP-FRIED SWEET POTATO FRIES

Steps:

• Turn on the deep-fryer to preheat. Set to 325°.
• To prepare the sweet potatoes, begin by peeling them. Next, cut them into large round slices about 1/2″ thick. Then you will need to cut each slab of sweet potato into shoestring strips as seen above.
• FIRST FRY - Begin by frying them once at a lower 325° to cook the sweet potatoes all the way through. This takes about 6-8 minutes and depends on the exact size of your cut. Drain on paper towels. Now, let them rest to cool off for about 2-3 minutes and for the remaining moisture to come back to the surface.
• Finally, turn up the heat on the deep fryer for a second cook at 375°. Then add the sweet potato fries back into the deep fryer for a quick 2-minute deep-frying. Drain again on a paper towel.
• As soon as the second fry is done, drain them on paper towels, the seasoning needs to go on. I liberally salt them and then sprinkle on sweet paprika.
• Enjoy!

SOUTHERN DEEP-FRIED SWEET POTATOES

Steps:

• Drop potatoes in boiling water covered by 3 to 4 inches. Remove before they are thoroughly cooked (about 15 to 20 minutes). Cool potatoes and then peel. And cut into pieces 2 inches long and 1/2 inch thick.
• Heat oil to 375°F
• Put the potatoes in oil a few at a time and cook until light and brown; remove and drain well. Sprinkle with salt and sugar.

FRIED SWEET POTATOES

Steps:

• Combine the sugar and cinnamon in a small bowl and mix well. Set aside. Heat the vegetable oil in a very large, deep pot or heat an electric fryer to 360 degrees F. Fry the sweet potatoes, in batches, until golden brown, about 8 minutes. Drain on paper towels. Sprinkle with the cinnamon sugar and se

DEEP-FRIED SWEET POTATO CHIPS WITH MOZZARELLA

Steps:

• Using a mandoline slice the sweet potatoes into 1/16-inch thick slices, and pat them dry with paper towels.
• In a deep fryer heat enough oil to measure about 3 inches; heat oil to about 380 degrees (can be a little less).
• Fry the sweet potato slices in batches until they are golden brown.
• Transfer the chips to a paper towel to drain fat.
• Place on a baking sheet and sprinkle with coarse salt and black pepper if desired.
• Set oven to broil heat.
• Sprinkle the shredded cheese evenly on top of the fried sweet potatoes.
• Broil for about 4 minutes, or until the cheese melts.
• Place onto a serving dish.
• Delicious!

FRIED SWEET POTATOES OR YAMS

Steps:

• Cut potatoes in round "wheels" about 1/2 inch thick and immediately immerse in water to not discolor.
• Drain and pat dry with paper towel. Fry on low heat until golden brown and stick tender in the middle.
• Place on paper towels and salt immediately.
• Serve and enjoy!