Sweet potato fries

PT40M

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Ingredients

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Seasoning

1
Preheat a deep fryer to 140°C
  • oil, for frying
2
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
3
Turn the fryer up to 180°C
4
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
5
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
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