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CATEGORY	CUISINE	TAG	YIELD
Vegetables	Niger	Toohot04	1	servings

INGREDIENTS

		Vegetable oil; for frying
3	lg	Sweet potatoes; peeled, cut 1/4.
		; lengthwise strips
1	tb	Kosher or coarse salt

INSTRUCTIONS

In a large heavy saucepan or deep-fat fryer, heat 4 to 5 inches of
vegetable oil to 360 degrees. Rub the potato strips with the salt. Fry the
potatoes, in several batches to prevent overcrowding and sticking, for 2 to
3 minutes, until cooked through but not colored. Be sure to return the oil
to 360 degrees before cooking the next batch, or the potatoes will absorb
too much oil and be greasy. Set the potatoes aside on paper towels until
you have finished cooking all of them, then increase the temperature of the
oil to
390    degrees. Refry the potatoes, again in batches. This time they
will take very little time to become crisp, golden-brown, and puffy (keep
the first batches warm in a low oven while you finish frying, and again be
sure to return the oil to 390 degrees for the subsequent batches). Remove
with a slotted spoon to drain briefly on paper towels. Serve while hot.
This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6214 broadcast 03-05-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-06-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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