1.12.2004
Adventures in Deep Frying - II (Sweet Potato Crisps)
This Saturday, in addition to our simple turkey sandwich, we had a little decadent treat. Occassionally, I make a potato's worth of crisps. I slice the potatoes, skin on, using a mandoline slicer and deep fry them for about a minute. They're unbelievable and surprisingly, not greasy at all.
This time, being the depths of winter and all, I wanted a richer treat and used a sweet potato. I did these the same way. Sliced, skin on, using the mandoline and deep fried 'em. They didn't quite fry the same way a russet did. A russet fries fast, crisp and clean. Not so with the sweet potato slices. These took a bit longer to get crisp and never got quite as crunchy as the russets, but, lightly seasoned with kosher salt they were scrumptious.
This Saturday, in addition to our simple turkey sandwich, we had a little decadent treat. Occassionally, I make a potato's worth of crisps. I slice the potatoes, skin on, using a mandoline slicer and deep fry them for about a minute. They're unbelievable and surprisingly, not greasy at all.
This time, being the depths of winter and all, I wanted a richer treat and used a sweet potato. I did these the same way. Sliced, skin on, using the mandoline and deep fried 'em. They didn't quite fry the same way a russet did. A russet fries fast, crisp and clean. Not so with the sweet potato slices. These took a bit longer to get crisp and never got quite as crunchy as the russets, but, lightly seasoned with kosher salt they were scrumptious.