Sweet potato fries

Scott Hallsworth shares his sweet potato fries recipe, which are dipped in a soba-ko (buckwheat flour) batter then twice fried for a wonderfully crunchy texture.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Preheat a deep fryer to 140°C
2. 2Carefully 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. 3Turn the fryer up to 180°C
4. 4Whisk 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. 5Once 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