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Andy[_2_] Andy[_2_] is offline
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Default How Do You Get Crisp Sweet Potato Fries?

Wayne Boatwright <wayneboatwright_at_gmail.com> wrote in
28.19:

> On Sun 05 Mar 2006 02:55:05p, Thus Spake Zarathustra, or was it Andy?
>
>> Wayne Boatwright <wayneboatwright_at_gmail.com> wrote in
>> 28.19:
>>
>>> On Sun 05 Mar 2006 02:36:01p, Thus Spake Zarathustra, or was it
>>> Andy?
>>>
>>>> Mickey Zalusky > wrote in news:120mm5dm6micbe1
>>>> @corp.supernews.com:
>>>>
>>>>> My first attempt was a twice-fried method as used for regular
>>>>> french fries. Peeled and cust sweet potatoes into 1.4-inch
>>>>> batons. Using a deep fat fryer and peanut oil the first fry was
>>>>> at 300 degrees. Second was at 350 degrees according to the recipe
>>>>> I used. The recipe said the second fry should only take a minute
>>>>> or so until they browned but after 5 minutes, the potatoes never
>>>>> got brown or crisp. The seasoning was terrific (mixture of brown
>>>>> sugar, salt cayenne and cinnamon). They were delicious but not a
>>>>> crispy as a normal white potato french fry. Anyone know the secret
>>>>> to crispy sweet potato fries?
>>>>
>>>>
>>>> Mickey Zalusky,
>>>>
>>>> Have you tried using a mandoline that does the waffle cut "twist-
>>>> technique" slices?
>>>>
>>>> That should crisp up pretty fast in a deep fryer or baked. I'm
>>>> guessing.
>>>>
>>>> Andy
>>>>
>>>
>>> IME, sweet potatoes never will get as crisp as white potatoes unless
>>> you fry virtually all the moisture out of them, and that's not
>>> particularly desirable. The starch/sugar balance is considerable
>>> different between the two, which accounts for most of the frying
>>> difference.
>>>
>>> Just my 2¢.

>>
>>
>> Wayne,
>>
>> I dunno either. The only sweet potatoes I eat are the Thanksgiving
>> kind that come casseroled (?) with or without mini marshmellows
>> melted on top.
>>
>> Andy
>>

>
> One of my favorite restaurants serves up some great hand-cut sweet
> potato fries that are nicely browned on the outside and tender inside,
> but they are never what I would call crisp. They are delicious. I
> don't expect them to be really crisp. It's not the nature of sweet
> potatoes.
>
> My mom used to make some really terrific pan fried sweet potatoes.
> She would slice parboiled fresh sweet potatoes about 3/16" thick, then
> begin cooking them in a single layer in a large iron skillet
> containing small amounts of bacon fat and butter, turning once or
> twice. As they were beginning to brown, she would lightly sprinkle
> them with granulated sugar, turn and sprinkle with sugar again, which
> encouraged caramelization almost bordering on "burned". A final
> finish with a few drops of fresh lemon juice and they were served
> piping hot. I need to make those sometime!



So your Mom is/was a family cookin' gourmet cook?!! Mine was too.

Andy