Deep Fried Sweet Potato Chips With Mozzarella Recipes

DEEP-FRIED SWEET POTATO FRIES

Steps:

• Turn on the deep-fryer to preheat. Set to 325°.
• To prepare the sweet potatoes, begin by peeling them. Next, cut them into large round slices about 1/2″ thick. Then you will need to cut each slab of sweet potato into shoestring strips as seen above.
• FIRST FRY - Begin by frying them once at a lower 325° to cook the sweet potatoes all the way through. This takes about 6-8 minutes and depends on the exact size of your cut. Drain on paper towels. Now, let them rest to cool off for about 2-3 minutes and for the remaining moisture to come back to the surface.
• Finally, turn up the heat on the deep fryer for a second cook at 375°. Then add the sweet potato fries back into the deep fryer for a quick 2-minute deep-frying. Drain again on a paper towel.
• As soon as the second fry is done, drain them on paper towels, the seasoning needs to go on. I liberally salt them and then sprinkle on sweet paprika.
• Enjoy!

FRIED CINNAMON SWEET POTATO CHIPS

Steps:

• Mix sweet potatoes and milk together in a bowl. Mix flour, 1 tablespoon sugar, 1 teaspoon cinnamon, ginger, and 1/2 teaspoon salt together in a separate bowl. Remove a few sweet potato slices at a time, allowing excess milk to drip offl; dip the slices into the flour mixture. Place the coated sweet potatoes on a plate. Repeat with remaining sweet potatoes.
• Heat vegetable oil in a large skillet over medium-high heat.
• Combine 1 teaspoon sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt in a small bowl.
• Fry the coated sweet potatoes, working in 2 to 3 batches, until crisp, 5 to 7 minutes. Drain chips on a paper towel-lined plate. Sprinkle with cinnamon-sugar mixture.

DEEP-FRIED SWEET POTATOES

Steps:

• Preheat oven to 200 degrees. Put a wire rack on a rimmed baking sheet and place in the oven.
• Put sweet potatoes in a microwave-safe container, cover, and microwave 2 minutes. Stir gently, cover, and microwave 1 to 2 minutes more until pieces are pliable. Let rest 5 minutes covered; pour onto a platter.
• In a 4-quart saucepan over medium, heat oil to 375 degrees on a deep-fry thermometer. In a large bowl, gradually whisk the cornstarch into the beer (if you whisk it together all at once, it will get too thick). Working with a handful at a time, dip potatoes into the mixture, letting the excess drip back into the bowl. Add to the hot oil and fry in three or four batches until dark golden brown, 4 to 5 minutes per batch. Transfer fries to oven while cooking the remaining batches.
• Place the fries in a large clean bowl, add the Mediterranean Spice mix, and toss to coat. Serve immediately.

DEEP-FRIED SWEET POTATO CHIPS WITH MOZZARELLA

Steps:

• Using a mandoline slice the sweet potatoes into 1/16-inch thick slices, and pat them dry with paper towels.
• In a deep fryer heat enough oil to measure about 3 inches; heat oil to about 380 degrees (can be a little less).
• Fry the sweet potato slices in batches until they are golden brown.
• Transfer the chips to a paper towel to drain fat.
• Place on a baking sheet and sprinkle with coarse salt and black pepper if desired.
• Set oven to broil heat.
• Sprinkle the shredded cheese evenly on top of the fried sweet potatoes.
• Broil for about 4 minutes, or until the cheese melts.
• Place onto a serving dish.
• Delicious!

SWEET POTATO CHIPS

Steps:

• Prepare the sweet potatoes while you heat the oil in a wok, deep-fryer or deep frying pan to 360 to 375 degrees. Use a deep-fry thermometer to measure the temperature. Cook a handful of sweet potato slices at a time. They are ready as soon as the edges curl and brown, which should take no more than a minute and probably will take much less. Do not crowd the pan.
• Using a deep-fry skimmer, remove from the oil and drain on paper towels on a rack. Allow the oil to come back up to 360 to 375 degrees between batches. Season with salt if desired and serve.

SOUTHERN DEEP-FRIED SWEET POTATOES

Steps:

• Drop potatoes in boiling water covered by 3 to 4 inches. Remove before they are thoroughly cooked (about 15 to 20 minutes). Cool potatoes and then peel. And cut into pieces 2 inches long and 1/2 inch thick.
• Heat oil to 375°F
• Put the potatoes in oil a few at a time and cook until light and brown; remove and drain well. Sprinkle with salt and sugar.