INGREDIENTS:
- 2 lbs sweet potatoes, peeled and cut into 1/4-inch fries
- 1 cup cornstarch
- 3/4 cup cold lemon lime soda
- 1 (48 ounce) bottle canola or peanut oil, for frying
- kosher salt
- Heat the oil to 375 degrees in a heavy-bottomed dutch oven or deep fryer.
- Whisk the cornstarch and soda in a bowl. In batches, dip the fries into the batter, then place them onto a wire rack letting any excess batter drip off. Repeat with the rest of the potatoes.
- Fry half of the potatoes in the hot oil for 8-9 minutes or until golden and crispy, stirring occasionally. Remove from the oil and place the cooked fries onto a large paper towel-lined basket or bowl. Sprinkle with kosher salt right after they come out of the hot oil. Repeat with the remaining fries.
- No need to soak or par-boil these like you do for some other sweet potato fry recipes as long as you don't cut them too thick. The 1/4-inch size is key.
- It's super important to fry these in two batches. If you try to rush it and throw them all in at once, they'll be too crowded and not get the perfect crispness that makes them so good.
- Try seasoning these with any combination of spices you like.
Source: The Two Bite Club
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