Sweet potato fries

Ingredients

• 1 largesweet potato
• 130 gbuckwheat flour
• 60 mlice-cold water
• for fryingoil
• 2 tspshichimi tōgarashi
• 1 tspMaldon salt

Instructions

1. 1

   Heat the fryer

   Preheat a deep fryer to 140°C.

2. 2

   Cut and blanch

   Carefully peel the sweet potato and use a sharp knife to cut it into long, thin strips. Fry them for 4 minutes, then drain on kitchen paper for 15 minutes.

3. 3

   Raise the temperature

   Turn the fryer up to 180°C.

4. 4

   Coat the fries

   Whisk 100 g of the buckwheat flour with the cold water to make a batter. Toss the fries in the remaining 30 g of flour, dip them in the batter until evenly coated, then fry for a further 2–3 minutes.

5. 5

   Season and serve

   When the fries are crunchy and crisp, remove them from the fryer and drain on kitchen paper. Season generously with the salt and shichimi tōgarashi, and serve immediately.

What are sweet potato fries?

Sweet potato fries are cut into batons and fried until browned and tender. This version takes cues from Japanese flavours, using buckwheat flour and shichimi tōgarashi, a Japanese chilli-and-spice blend.

The batter and two-stage frying give the strips a crisp coating, while the sweet potato keeps the centre soft. The recipe is credited to Scott Hallsworth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 185 calories, 4g protein, 37g carbs, 5g fat.

The sweet potato and buckwheat flour provide most of the carbohydrates, while the frying oil contributes most of the fat; the flour adds a little protein. Serve a portion with vegetables and a protein-rich main for a more balanced plate.

Why use buckwheat flour?

Batter: buckwheat flour gives the coating a distinctive, earthy flavour. Whisking it with ice-cold water makes a simple batter that can cling to the fries.

Dusting: the first 30 g of flour coats the fries before they meet the batter. Shake off loose flour so the coating stays even rather than clumping.

The two frying stages

First fry: cook the plain strips at 140°C for 4 minutes, then let them drain for 15 minutes. This stage cooks the potato before the crisping fry.

Second fry: bring the oil to 180°C and fry the battered strips for a further 2–3 minutes. Keep an eye on them; they are ready when the coating looks crisp.

Cutting and coating evenly

Cut: aim for long strips of similar thickness so they cook at much the same rate. A sharp knife helps make clean cuts without crushing the potato.

Batter: dip each strip until coated, then allow excess batter to drip away before frying. Work carefully around hot oil and avoid crowding the fryer.

Season while hot

Finish: drain the fries briefly on kitchen paper, then season while they are still hot. This helps the salt and shichimi stick to the coating.

Serve: bring them to the table straight away, when the contrast between the crisp shell and soft centre is at its best.

What to serve alongside

These fries work as a side with grilled fish, tofu or a simple salad. Their sweet, savoury and gently spicy coating also makes them suitable for sharing as a snack.

If serving them with a main, add a protein-rich dish and vegetables for a more rounded plate. Keep sauces on the side so the coating stays crisp.

Recipe notes & tips

• Use a thermometer to check that the oil is at 140°C and then 180°C.
• Cut the sweet potato into strips of similar thickness for more even cooking.
• Give the fries the full 15-minute drain between frying stages.
• Fry in batches if needed so the strips have room to cook evenly.
• Season immediately after draining, while the coating is still hot.

Variations

• Milder spice: use less shichimi tōgarashi for a gentler finish.
• Citrus note: add finely grated lemon zest to the seasoning just before serving.
• Extra herbs: scatter over chopped coriander after frying.
• Dipping sauce: serve with a simple mayonnaise or soy-based dip on the side.
• Mixed roots: include similarly cut carrot batons, adjusting for their cooking time.

Common mistakes to avoid

• Uneven strips: they cook at different speeds; cut the sweet potato into pieces of similar thickness.
• Skipping the first drain: excess moisture can affect the batter; leave the fries on kitchen paper for 15 minutes.
• Oil at the wrong temperature: the coating may not crisp as intended; check the fryer before each stage.
• Crowding the fryer: the strips can cook unevenly; fry them in batches.
• Seasoning too early: salt can draw moisture onto the coating; season just before serving.

How to store

These fries are best eaten immediately and lose their crispness as they stand. If necessary, refrigerate leftovers in a covered container for up to 2 days and reheat in a hot oven or air fryer until crisp; avoid the microwave.

Frequently asked questions