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What type of flour should I dust on Sweet Potato to make Crispy Sweet Potato fries?

I've given up on trying to stay on the healthy side when attempting to make sweet potato fries. Have tried soaking them before baking and they still turn out soggy. Even deep fried them and all the fries got clumped together. Someone mentioned on another post to dust them with flour to make them crispy before deep frying. Corn starch or all purpose flour? When I deep fried them should they be at like 450 degrees? I ate them recently at Pacific Catch in San Francisco, and they were soooooo yummy, nice and crispy. Our waiter there says they deep fry them, he believes in canola oil.

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  1. Try Wondra flour. It absorbs moisture without clumping up. 375 degrees is as high as you should go. At 450 the oil will burn and possibly catch fire.

    1. I toss them in a bowl with a little olive oil, salt and garlic powder, spread on a rack and bake at 424 until done. Never seen a recipe that called for flour.

      1. The only way I have gotten them to be crispy is in a convection oven at 425, olive oil and sea salt

        1. I don't use flour with sweet or white potatoes when doing oven fries but Wondra would be my flour of choice should you go that route.

          2 Replies
          1. re: scubadoo97

            Do they come out extra crispy like how they do at the restaurants?

            1. re: vanity021

              I rarely deep fry so when I do sweet potatoes they are tossed in oil and roasted in the convection oven on parchment paper. Not like the restaurants but very good.

              The restaurants I would assume deep fry and since sweet potatoes will burn faster than white potatoes I would not think to fry them at high temperatures. More like 375 until golden brown. To keep them from clumping add them a little at a time, don't over crowd the fryer and give them a stir when first put in to help separate.

          2. Have you tried freezing them before deep frying?

            1 Reply
            1. wondra contains cornstarch, doesn't it?

              i was thinking cornstarch, too. but when i've made the potatoes, i just coat them in veggie oil and bake. frying didn't work out for me....

              1. I use a combo of herb flavored bread crumbs and then 1 egg mixed with 1 T. oil to make the fries nice and crispy. Soak the sweet potato in cold water while putting together the ingredients. Drain and dry the potatoes well and then dip in egg mixture, let excess drip off and then roll into bread crumb mixture. Place on baking sheet lined with parchment or release type foil and bake for about 30 min at 425. You can hit these with an oil or cooking spray about 5 min before they are done. I also turn them over about half-way thru. They get pretty crispy for a baked fry . I think sweet potatoes do vary,so you may have to bake them longer or less depending on the moisture in the potato. Good Luck!

                1. Just thought I'd add this.....Trader Joe's has SPF's in the freezer section and they're wonderful. Those of you in NewEngland and near a Market Basket can buy the same brand for a lot less money. I cook them at 400 degrees an extra few minutes and I toss them midway.

                    1. I fry Sweet potato quite frequently with no adverse affects...Peel...cut into normal size frys...soak in water a few minutes...maybe change the water and soak a few minutes more....deep fry in 360* peanut oil...they're fine! We love them. Crispy?? Not as much a regular potato maybe but ok...I want to taste the sweet potato...not some little greasy, crispy, crucnchy match stick. Maybe try deep frying again...and move them around during the first few minutes of frying to prevent clumping together....I wonder if the ones you ate at the restaurant were "coated' in anything?....I doubt it.

                      Have Fun!

                      1. I think rice flour would be less weighty, if you're looking for sweet potato fries to eat with out the risk of gaining a lot of weight. I love these delictable morsels. Rice flour is thinner than regular flour. I put in a little canola oil in a wide iron skillet, just enough oil to cover the bottom of the skillet. Place about 20-25 strips single layer of fries. Let them brown without turning them or they will stick. Wait until you can see crispyness , then turn them over to brown on the other side. You have to stay with them. Don't leave the stove if you want perfect fries.

                        1 Reply
                        1. re: attened

                          I don't deep fry my sweet potato fries but lay them on a cookie sheet, spray them with olive oil, sprinkle them with herbs and broil them. Not quite as good as the deep fried variety but still yummy and better for you!

                        2. I'd give cornstarch a shot, tofu dredged in it makes great "tots"

                          1. Forget about flour! Treat them just like Idaho potato french fries.

                            You need to BLANCH them first in 325F oil until they are cooked through but aren't browned yet. Then let them drain and cool. Canola oil is fine, but peanut is better. It has a neutral flavor, not pea-nutty at all.

                            To finish, turn your oil up to 350 and fry until crisp. This is how restaurants do it (or at least the ones I've worked in!)