Sweet potato fries

Serves2
40 minutes

Ingredients

  • 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

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
  • 1 large sweet potato
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