Recipe Type: sweet potato, deep fry, garnish, dinner party, gourmet
Prep Time:15 min
Total Time:15 min
Ingredients:
1 small sweet potato, peeled
olive oil for deep frying
salt
Instruction:
Preheat olive oil in a heavy deep saucepan to 350 degrees F.
Using a mandoline with a fine-toothed blade in place,
slice potato into long thin shoestring julienne strips.
Separate the strips, add a small amount to the oil. The oil will bubble up and increase,
use extreme caution, do not put in large amounts of potatoes all at once. Move
potatoes around in oil with a long tined fork until they turn golden brown. Remove with a slotted
spoon to drain on paper towels; sprinkle with salt immediately and serve
on top first course entrees or
main dishes.
They can be made 1 day ahead and carefully
covered at room temperature, they are very fragile. I served
this beautiful garnish on top my scalloped potatoes
recipe.
 |
Wine
recommendation: Pinot Gris; Chardonnay |
