Ingredients
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1kg orange sweet potato, unpeeled
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Vegetable oil, for deep-frying
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1 teaspoon dried chilli flakes
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1 teaspoon sea salt flakes
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Sour cream, to serve
Method
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1Cut sweet potato into 8cm lengths. Cut each piece into wedges. Layer potato between sheets of paper towel to remove excess moisture. Stand for 10 minutes.
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2Heat oil in a wok or large deep frying pan over medium-high heat. Deep-fry wedges, in batches, until potato rises to the surface but does not colour. Using a slotted spoon, transfer wedges to a tray lined with paper towel. Cool for 15 minutes.
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3Reheat oil. Deep-fry wedges, in batches, for a further 3 to 4 minutes or until golden. Drain on paper towel. Transfer to a bowl. Add chilli and salt. Toss to coat. Serve with sour cream.
Source: taste.com.au
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