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- Gluten-free Sweet Potato Fries Two Ways
Gluten-free Sweet Potato Fries Two Ways
Celiac.com 12/30/2015 - Sweet potato fries are always a hit. In the first version, the sweet potatoes are battered in corn starch and fried, in the second version, they are baked. Take your pick. Either way, they will make a delicious hit at your next gathering.
- 3 cups peanut oil, for frying
- 1 pounds sweet potatoes, cut into 1/2 by 1/4-inch fries
- 1 teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- pinch of sugar
- 1 cup cornstarch
- ⅓ cup club soda, cold
Heat the oil to 375F in a deep, heavy-bottomed fryer.
Heat the oven to 200F.
Mix the salt, garlic powder, paprika and sugar in a bowl and set aside.
Whisk the cornstarch and club soda in a mixing bowl. In batches, dip the potatoes in the batter, allow any excess to drip off and hold on a wire rack. Repeat with rest of the potatoes.
Fry half the potatoes, stirring occasionally until golden brown and crispy, 6 to 8 minutes.
Sprinkle with the seasoning and hold in the oven on a paper towel-lined baking sheet.
Repeat until all potatoes are cooked.
Version 2: Baked Sweet Potato Fries
Don't like to fry? Bake them!
Set the oven to 450F.
Just throw the cut sweet potatoes into a large bowl.
Sprinkle with sea salt and freshly ground black pepper.
Drizzle lightly with olive oil, just enough to coat.
Now, mix it all together and place on the cookie sheet.
Make sure they're all evenly spaced on the cookie sheet.
Put them in the oven for 15 minutes, undisturbed.
After 15 minutes, flip them, maintaining space, and cook and extra 10 minutes.
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Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams