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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