| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
French |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Sweet potatoes |
|
|
Vegetable shortening or oil for deep-frying |
INSTRUCTIONS
In a deep fryer at least 5-inches deep heat 1 1/2-inches of the shortening
to 380 degrees F. While the shortening is heating, in a food processor
fitted with the coarse grating disk grate coarse the sweet potatoes (you
can also use the french-fry disk) or, with a sharp knife, cut them into
1/4-inch thick sticks.
Fry the potato sticks in small batches in the shortening for 45 seconds to
1 minute, or until the bubbles in the fat have subsided, making sure the
potatoes don't brown. (The potatoes will seem limp in the hot fat, but will
become crisp as they cool.)
Transfer the potatoes as they are fried to paper towels to drain, making
sure the shortening returns to 380 degrees F. before adding each new batch,
and sprinkle the fries with salt to taste.
The french fries may be made up to hours in advance and reheated on a
baking sheet in a preheated 300 degree F. oven for 10 minutes. Makes 4
servings.
Posted to recipelu-digest Volume 01 Number 582 by QueenBerta
<QueenBerta@aol.com> on Jan 23, 1998
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