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Side
8-10 servings
15 minutes
60 minutes
Chef Molly O'Neil
No heavy batter on these babies. Just a light coating flour to crisp in the fry oil !
6 medium Organic Sweet Potatoes unpeeled
1 1/2 teaspoon Salt
1 teaspoon Ground Black Pepper (fresh)
1 cup All-Purpose Flour Vegetable Oil for deep frying
6 Scallions trimmed and minced
2 Eggs
Place the sweet potatoes in a large pot, add 1 teaspoon of salt, and cover with cold water, and bring to a boil.
Boil until the potatoes are tender, about 25 minutes. Drain and cool.
Combine the remaining 1/2 teaspoon salt with the pepper and flour in a small bowl; set aside.
Beat the eggs with 2 tablespoons water. Cut the sweet potatoes in 1/4 inch slices.
Heat the oil in a deep, heavy skillet to 350ºF on a deep-fry thermometer.
Dip each sweet potato slice in the egg and then in the flour mixture. Fry them in small batches until they are golden brown, about 5 minutes on each side.
Drain the slices on paper towels. Serve hot, topped with the minced scallions.
