Saturday, May 28, 2011

Sweet Potato Fries and Two Columns

I've got to start updating more often and I will. For now, last week's column and this week's column for The Daily News Egypt. 
Sweet Potato French Fries
Serves 2

Vegetable oil, for frying
2 large sweet potatoes
Salt and cracked black pepper, to taste

Pour oil to reach halfway up the sides of a heavy saucepan. Heat the oil to 165 degrees Celsius. While the oil is heating, peel the sweet potatoes and cut into uniform sticks. Place the potatoes in a bowl of ice water to release some starch and to keep them from browning. Dry the potato sticks - this will keep the oil from splattering. Fry the potatoes in batches so that the pan isn't crowded and the oil temperature remains stable. Cook for 3 minutes until they are soft but not browned.

Remove the potatoes with a long-handled metal strainer and drain on paper towels. Bring oil temperature up to 190 degrees Celsius. Return the half-fried potatoes to the oil in batches and cook a second time for 4 minutes until golden and crispy. Drain on fresh paper towels then place in a serving bowl. Season with salt and pepper. Serve immediately.

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