Saturday, October 18, 2014

Fried Satsuma Potatoes

2-3 Satsuma sweet potatoes
¼ C cornstarch
Canola oil

Peel or thoroughly scrub a few potatoes. Slice ½ to ¾ cm thick. Soak in a bowl of water for 20-30 minutes.

Remove from water and blot the potatoes dry. Put ¼ C cornstarch in a disposable plastic bag. Put a few slices of potato in the bag and shake them around to coat them with the cornstarch. Wipe off any extra starch, and place the potatoes on a wire rack. Continue until all are lightly coated.

Heat about 1 cm Canola oil in a frying pan. When a wooden chopstick put into the oil bubbles a little, the oil is hot enough for cooking. Turn the fire to medium-low.

Place a layer of potatoes gently in the oil. When golden brown on the bottom, gently flip them and cook until the other side is done.

Take them out and let them drain and cool on a wire rack over newspaper.

Salt and serve.

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