Sweet potato fries

  • Side
  • Serves 2
  • 40 minutes

Scott Hallsworth spicy sweet potato fries have a gloriously crunchy texture thanks to their coating of gluten-free soba-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.

First published in 2015
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Ingredients

Metric

Imperial

Seasoning

Equipment

  • Deep fat fryer

Method

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
First published in 2015
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As head chef at the acclaimed Nobu for six years, Australian-born Scott Hallsworth has mastered the ins and outs of Japanese cuisine, which he now showcases in his fun, playful dishes at Freak Scene.

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