| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
May 1990 |
1 |
servings |
INGREDIENTS
| 4 |
md |
Orange-fleshed sweet potatoes; (sometimes known as |
|
|
; yams), peeled |
|
|
Vegetable oil; (for deep frying) |
|
|
Salt |
INSTRUCTIONS
Place potato flat on work surface, holding one end. Using vegetable peeler
and starting at center of potato, shave into long, wide ribbons in quick
strokes. Turn potato and continue shaving opposite end. Turn potato over
and repeat process for each side. Repeat with remaining potatoes.
Heat oil to 375F in heavy, wide, 4-inch-deep pot. Shake one handful of
potatoes in oil; do not crowd. Fry until crisp and slightly golden,
stirring occasionally, 30 to 60 seconds. Remove with slotted spoon; drain
on paper towels. Season with salt. Repeat with remaining potatoes in
batches. (Can be prepared 6 hours ahead. Cover lightly and store at room
temperature.)
Serves 8.
Bon Appetit May 1990
Converted by MC_Buster.
NOTES : A sophisticated, do-ahead hors d'oeuvre.
Converted by MM_Buster v2.0l.
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