Sweet potato fries
Ingredients
- 1 large sweet potato
- 130g of buckwheat flour
- 60ml of ice cold water
- oil, for frying
- 2 tsp shichimi tōgarashi
- 1 tsp Maldon salt
Instructions
- Preheat a deep fryer to 140°C
- Carefully peel the sweet potato and, using a sharp knife, slice it into long, thin strips. Place into the deep fryer and cook for 4 minutes, leaving to drain on kitchen paper for 15 minutes
- Turn the fryer up to 180°C
- Whisk together 100g of the buckwheat flour with the cold water to form a batter. Toss the fries in the remaining 30g of flour, then dip in the batter until evenly coated and fry for a further 2-3 minutes
- Once the fries are crunchy and crisp remove from the fryer and leave to drain on kitchen paper. Season generously with the salt and shichimi tōgarashi and serve immediately
