Scott Hallsworth spicy sweet potato fries have a gloriously crunchy texture thanks to their coating of gluten-freesoba-ko (buckwheat flour) batter. This double cooked chips recipe has been given a Japanese twist with the addition of shichimi tōgarashi, a delicious seven-spice which can be found online and at Asian supermarkets.
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Preheat a deep fryer to 140°C
oil, for frying
Carefully peel the sweet potato and, using a sharp knife, slice it into long, thin strips. Place into the deep fryer and cook for 4 minutes, leaving to drain on kitchen paper for 15 minutes
1 large sweet potato
Turn the fryer up to 180°C
Whisk together 100g of the buckwheat flour with the cold water to form a batter. Toss the fries in the remaining 30g of flour, then dip in the batter until evenly coated and fry for a further 2-3 minutes
130g of buckwheat flour
60ml of ice cold water
Once the fries are crunchy and crisp remove from the fryer and leave to drain on kitchen paper. Season generously with the salt and shichimi tōgarashi and serve immediately
1 tsp maldon salt
2 tsp shichimi tōgarashi
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