Pommes de terre frites sucrées à la boba : une fusion croquante et douce

Ingrédients

• 4 medium russet potatoes (800g)
• 1 cup (125g) all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• Oil for frying (vegetable or canola)
• 1 cup (200g) tapioca pearls (large size)
• 1/2 cup (100g) brown sugar
• 2 cups (480ml) water (for cooking boba)
• 1 cup (240ml) coconut milk (optional, for drizzling)

Préparation

1. 1

   Prepare the Boba: Boil water in a medium pot. Add tapioca pearls and stir gently. Cook according to package instructions (usually about 30 minutes). Drain and rinse under cold water; set aside.

2. 2

   Sweeten the Boba: In a small saucepan, combine cooked boba and brown sugar. Stir over low heat until sugar dissolves. Remove from heat and mix in ½ cup (120ml) of coconut milk if desired.

3. 3

   Prepare Potatoes: Peel and wash potatoes; cut them into bite-sized cubes. In a bowl, toss potatoes with flour, salt, and pepper until well coated.

4. 4

   Fry Potatoes: Heat oil in a deep frying pan to 350°F (175°C). Carefully add potatoes to the hot oil in batches. Fry until golden brown, about 5-7 minutes, turning occasionally. Drain on paper towels.

5. 5

   Combine and Serve: Serve fried potatoes warm, topped with the sweetened boba. Drizzle with remaining coconut milk, if using.