Get ready for the crispiest sweet potato fries ever! I’ve uncovered the secret to making them perfectly crunchy every time. Though it takes a little effort and time, that first satisfying crunch makes it all worthwhile. Say goodbye to soggy sweet potatoes forever!
Extra Crispy Sweet Potato Fries
**Potatoes:**
- 3 large sweet potatoes
- 2 to 3 tablespoons of cornstarch
- Vegetable oil for frying
**Batter:**
- 1/2 cup of cornstarch
- 3/4 to 1 cup of cold club soda
**Other:**
- Salt for the fries
- Begin by rinsing and peeling the sweet potatoes thoroughly.
- Cut each potato into rectangular slices, about 1/4 inch thick. Then, slice across to achieve the classic fry shape, also 1/4 inch thick. I prefer them thin, but you can adjust the thickness to your liking.
- Place the slices in a bowl of ice water and let them soak for 30 minutes.
- Drain the ice water and rinse the potatoes 2 to 3 times, shaking them well to remove excess starch.
- Bring a pot of water to a boil and add the potatoes. Boil for just 3 to 5 minutes; they should not be too soft.
- Pat the fries completely dry and place them in a tray or large bowl. Sprinkle with cornstarch and shake to coat evenly.
- In a small bowl, mix cornstarch and club soda to make the batter.
- Heat oil in a frying pan over medium-low heat until it reaches about 250°F. The oil shouldn’t be too hot for the first fry.
- Add the French fries and flash fry for 4 to 6 minutes. They won’t turn golden yet, but they’ll hold their shape.
- Fry in batches to avoid overcrowding the pan.
- Increase the oil temperature to about 350°F. Fry the fries again until golden and crispy, ensuring they brown evenly.
- Transfer to a wire rack to drain excess oil. Sprinkle with salt.
- Enjoy your crispy sweet potato fries with ketchup or your favorite dipping sauce!
