FOOD BEVERAGE  PARTY  LIFESTYLE                                                            WATCH EPISODES NOW: CLICK HERE.

     KQ Sweet Potato Fries

   



Above: Sweet potato fries.

 

Ingredients
1 large sweet potato

salt
oil for frying





Utensils and Supplies
electric deep fryer with fryer basket
produce peeler
chef knife
baking sheet
large bowl
tongs
mesh colander
paper towels


Above: Sweet potato prior to peeling.


Above: Peel the sweet potato.



Above: Use a chef knife to cut the sweet potato into sticks 3/16 to 1/4 inch thick.



Above: Because sweet potatoes are irregularly shaped, you'll have a variety of fry sizes.  This is fine as long as the
thickness of the fries is reasonably uniform.



Fill a bowl with cold water and soak the fries for 20 minutes.


This will remove some of the starch from the surface of the sweet potato fries and will yield better frying results.



Above: Set up your fryer and begin heating oil to 375 degrees.



Drain the sweet potato fries in a mesh colander.  Rinse with more cold water.


Pat dry the fries with paper towels.  It is important that the sweet potato fries not be wet when submersing in cooking oil.


Place some paper towels on a baking sheet for draining the fries after frying.



Place the fries a clean fryer basket.  Do not overload the basket.


Above: Carefully lower the fryer basket into the oil.  Turn the fries over with tongs part way through cooking time.


You'll know the frying is complete when the fries stop bubbling.  Carefully lift out the basket and gently dump the fries
out to drain on paper towels.  Salt immediately if desired.  Fries should be very dark orange to medium brown in color.



Above: Sweet potato fries taste excellent all on their own or with your favorite dip, such as KQ Spicy Thousand Island.

KITCHEN QUEERS RECIPE CARD
www.kitchenqueers.com
SWEET POTATO FRIES

Ingredients
1 large sweet potato
salt
oil for frying





Utensils and Supplies
electric deep fryer with fryer basket
produce peeler
chef knife
baking sheet
large bowl
tongs
mesh colander
paper towels

Peel the sweet potato.  Use a chef knife to cut the sweet potato into sticks 3/16 to 1/4 inch thick.  Because sweet
potatoes are irregularly shaped, you'll have a variety of fry sizes.  This is fine as long as the thickness of the fries
is reasonably uniform.  Fill a bowl with cold water and soak the fries for 20 minutes.  This will remove some of the
starch from the surface of the sweet potato fries and will yield better frying results.  Set up your fryer and begin
heating oil to 375 degrees.  Drain the sweet potato fries in a mesh colander.  Rinse with more cold water.  Pat dry
the fries with paper towels.  It is important that the sweet potato fries not be wet when submersing in cooking oil.
Place some paper towels on a baking sheet for draining the fries after frying.  Place the fries a clean fryer basket.
Do not overload the basket.  Carefully lower the fryer basket into the oil.  Turn the fries over with tongs part way
through cooking time.  You'll know the frying is complete when the fries stop bubbling.  Carefully lift out the basket
and gently dump the fries out to drain on paper towels.  Salt immediately if desired.  Fries should be very dark
orange to medium brown in color.  Sweet potato fries taste excellent all on their own or with your favorite dip,
such as
KQ Spicy Thousand Island.


KQ HOME                                                                                                                                                                          


2013-15 All rights reserved.  Kitchen Queers is produced by Hightower Productions, San Francisco, California, USA