Friday’s has this Southwest Adobo Chicken on their new menu. What’s got us excited are the sweet potato fries it comes with! How cool is that!
But here it is – a healthier, naturally sweeter contender to the French fry we know and love so well. As you can see, this portion of sweet potato fries is way small for something that tastes so good.
So I went home and made a huge batch of it myself the next day. This is a recipe that came straight off the top of my head. I used to have a pretty good tempura batter recipe sitting around somewhere but I wasn’t about to go digging for it. So I improvised and came up with this.
- sweet potatoes, cut lengthwise French-fry style
- 3-4 tablespoons cornflour
- 1 tablespoon flour
- iced water
- pinch of salt and pepper, if desired
Combine flours and iced water into a batter. Feel free to add more water to achieve the desired batter consistency. Dredge the sweet potatoes through the batter and drop carefully into a pot of boiling oil on high heat.
Keep the heat on high throughout the process. Fish out the fries when they turn light golden brown. The cooking process will cause the fries to darken a little more after they’re removed from the oil.
It’s so simple, you should try this. Makes a great appetizer or finger food for guests. If you’re too lazy to make this yourself, go try it at Friday’s where baby strollers are welcome and kids get to eat for free if you order a main meal. No, I’m not getting paid to advertise for them.