Frites de patate douce

Ingrédients

• 1 large sweet potato
• 130 g of buckwheat flour
• 60 ml of ice cold water
• oil, for frying
• 2 tsp shichimi tōgarashi
• 1 tsp Maldon salt

Préparation

1. 1

   Preheat a deep fryer to 140°C

2. 2

   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

3. 3

   Turn the fryer up to 180°C

4. 4

   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

5. 5

   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