Crispy Sweet Potato Straws
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 145, total fat 2 G., saturated fats 1 G., proteins 4 G., carbohydrates 32 G., fiber 8 G., cholesterol 0 mg, sodium 296 mg, sugar 5 G.
Calories 145, total fat 2 G., saturated fats 1 G., proteins 4 G., carbohydrates 32 G., fiber 8 G., cholesterol 0 mg, sodium 296 mg, sugar 5 G.
To ensure perfectly crispy patties, soak them in cold water for a few minutes before frying to remove as much starch as possible. Deep-fry and serve in paper cones, garnished with Cajun seasoning, roasted rosemary, sage, thyme, and garlic.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Crispy Sweet Potato Straws
- 3-4 sprigs of rosemary
- 3-4 sprigs of fresh sage
- 6 sprigs of fresh thyme
- 4-6 cloves garlic, unpeeled
- 2-3 large sweet potatoes
- Peanut or vegetable oil for deep frying
Cajun seasoning
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp. l. smoked paprika
- A pinch of cayenne pepper
- 1 teaspoon coarse salt
- Freshly ground black pepper
- Mix all ingredients in a small bowl.
We recommend
Recipes with similar ingredients: sweet potato, rosemary, sage, thyme, Cajun seasoning, ground cayenne pepper, paprika
Cooking the dish according to the recipe:
- To begin, combine the oil, herbs, and garlic in a heavy-bottomed saucepan over medium heat. Heat the oil to 180°C (350°F), then use a slotted spoon to remove the herbs and garlic and transfer them to paper towels. At this point they should be nicely crispy. Set aside for serving..
- Using a vegetable peeler, slice the sweet potato into thin strips. Place in a large bowl of ice water to remove any remaining starch. Soak for a few minutes and rinse with fresh, cold water until the water runs clear. Drain the strips and pat dry with a kitchen towel to remove as much moisture as possible.
- Fry in oil preheated to 180°C (350°F), in small batches, until golden and crispy, 2-3 minutes. Transfer to paper cones in cups and sprinkle with Cajun seasoning. Peel the garlic cloves and sprinkle the julienne with garlic and the fried herbs.
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