No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Deep-Fried Sweet Potatoes

A healthy redo of this popular "vegetable" curbs the fat and salt but keeps the crunch.

  • servings: 6

advertisement

advertisement

Ingredients

  • 2 large sweet potatoes (about 2 pounds), skin on, scrubbed and cut into 4-inch sticks, each 1/2-inch thick
  • 4 cups (1 quart) canola oil
  • 3/4 cup plus 2 tablespoons cornstarch
  • 1/2 cup lager beer
  • Mediterranean Spice

Directions

  1. Step 1

    Preheat oven to 200 degrees. Put a wire rack on a rimmed baking sheet and place in the oven.

  2. Step 2

    Put sweet potatoes in a microwave-safe container, cover, and microwave 2 minutes. Stir gently, cover, and microwave 1 to 2 minutes more until pieces are pliable. Let rest 5 minutes covered; pour onto a platter.

  3. Step 3

    In a 4-quart saucepan over medium, heat oil to 375 degrees on a deep-fry thermometer. In a large bowl, gradually whisk the cornstarch into the beer (if you whisk it together all at once, it will get too thick). Working with a handful at a time, dip potatoes into the mixture, letting the excess drip back into the bowl. Add to the hot oil and fry in three or four batches until dark golden brown, 4 to 5 minutes per batch. Transfer fries to oven while cooking the remaining batches.

  4. Step 4

    Place the fries in a large clean bowl, add the Mediterranean Spice mix, and toss to coat. Serve immediately.

Source
Body+Soul, January/February 2009

Related Topics

advertisement

advertisement