Cook This: Sweet Potato Fries with Chive Creme Fraiche
Dave Garrett
See the video of Sweet Potato Fries with Chive Creme Fraiche on heraldstandard.com.
Shereen Pavlides peels the sweet potatoes for the fries.
For this week蘑菇视频 Cook This, chef Shereen Pavlides makes Sweet Potato Fries with Chive Creme Fraiche.
Sweet Potato Fries with Chive Creme Fraiche
8 ounces (1 cup) creme fraiche
3 tablespoons sliced chives
zest of 1 small lemon
kosher salt/fresh finely ground black pepper
4 cups canola oil
1 cup all purpose flour
3/4 cup sparkling water or club soda
2-3 sweet potatoes (1 3/4 pounds total), peeled, cut into 1/2-inch matchsticks
Stir creme fraiche, chives, zest, 1/2 teaspoon salt and 2 turns on the pepper mill in a medium bowl until combined.
Add canola oil into a 6-quart heavy bottom pot and heat to 325 degrees F, per a candy thermometer.
Whisk flour, sparkling water or club soda, 3/4 teaspoon salt and 2 turns on the pepper mill into a wide shallow bowl until smooth. Let rest 5 minutes. (Note: if the batter is too thick, add a splash or two of the sparkling water or club soda to thin it out.)
Working in four batches, dredge sweet potatoes into the tempura batter, dripping off the excess. Deep fry the first batch until cooked through, crispy and golden, 5-6 minutes. Using tongs, remove fries to a wire baking rack over a rimmed sheet tray. Season with salt and lightly with pepper. Repeat remaining. Serve with chive creme fraiche on the side for dipping.
Serves: 4