Crispy Sweet Potato Fries (Print)
Enjoy ultra-crispy sweet potato fries with golden edges and a tender interior, perfect for snacking or sides.
# Ingredients:
→ Main Ingredients
01 -
2 large sweet potatoes (approximately 450 g total), peeled and cut into 6 mm thick fries
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120 ml cornstarch
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90 ml club soda or ice water
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2 teaspoons kosher salt
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Canola or vegetable oil, sufficient for deep frying
# Steps:
01 -
Wash and peel sweet potatoes. Slice evenly into 6 mm thick fries. Rinse fries under cold water for 10 to 15 seconds, then dry thoroughly with paper towels or a clean dish cloth.
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In a large bowl or resealable plastic bag, combine cornstarch with club soda or ice water to form a smooth slurry. Add sweet potato fries; toss or shake gently to coat evenly.
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Fill a deep pot with enough canola or vegetable oil to submerge the fries. Heat oil to 175°C.
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Add fries to hot oil one at a time, working in batches to prevent overcrowding. Fry for 1–2 minutes, maintaining the oil temperature. Fries should not brown. Remove using a slotted spoon and drain on paper towels or a brown paper bag.
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Before each subsequent batch, gently toss fries again in cornstarch slurry to redistribute coating and prevent settling.
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Once all fries have undergone the initial fry, return them in batches to the 175°C oil. Fry for 2 minutes per batch, or until deeply golden and crisp. Drain again.
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Sprinkle fries with kosher salt while hot and serve immediately.
# Additional Notes:
01 -
For maximum crispiness, ensure sweet potato fries are completely dry before coating with the cornstarch slurry.
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If making ahead, reheat fries in a preheated oven at 165°C for 5 to 7 minutes to recapture crispness.