Sweet potato fries
Item 1 of 1
- 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
- 1 large sweet potato
- 130g of buckwheat flour
- 60ml of ice cold water
- oil, for frying
Seasoning
- 2 tsp shichimi tōgarashi
- 1 tsp Maldon salt
SAVE RECIPE
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
- 1 tsp Maldon salt
- 2 tsp shichimi tōgarashi
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