|
| |
Deep - Fried Sweet Potato Chips
(Camote Frito)
|
|
|
| What You Need: |
|
|
|
2 pounds sweet potatoes, preferably long cylindrical ones
Vegetable oil for deep-frying
Confectioners' sugar, or salt
|
|
| |
|
|
|
| How To Cook: |
|
|
1. With a small, sharp knife, peel the sweet potatoes and cut them crosswise into paper-thin slices. Drop the slices into a bowl filled with cold water and let them soak for about 15 minutes.
|
2. Meanwhile, pour the oil into a deep fryer or large, heavy saucepan to a depth of 2 to 3 inches and heat it until it reaches a temperature of 375°F on a deep-frying thermometer.
|
3. Fry the potatoes in 2 or 3 batches. Just before frying, drain the slices and pat them completely dry with paper towels.
|
4. Place them in a deep-frying basket or large sieve, slowly immerse the potatoes in the hot oil, and let them fry for 3 or 4 minutes, or until they turn a delicate golden color. As they brown, transfer the slices to paper towels to drain.
|
5. Serve warm, sprinkled lightly with confectioners' sugar in the Philippine style or sprinkled with salt in the Western style.
|
|
|
|
|
|
|
|
