Nauru sweet potato fries are a lovely side dish with the coconut crusted fish.
Nauru does grow a few root vegetables on their tiny island. These could also be made of taro root, potato or cassava. I used white sweet potatoes but the orange sweet potatoes are good too.
Their is a little trick to keeping the fries crispy. The secret is cornstarch! Simply make a cornstarch slurry and dip your cut sweet potatoes into the slurry and fry them.
I also like to fry them twice so they get nice and soft on the inside as well as crispy.
A deep fryer works great for this. You can pick one up here if you don't own one. I use mine all the time and love it. Please note that this is an affiliate link in which I will earn a small commission if you chose to purchase one. It does not affect the price you pay for the item.
A wonderful deep fryer, I love mine!
You can season them with just salt or seasoned salt is good too. Serve with some ketchup and enjoy!
Nauru Sweet Potato Fries
Ingredients
- 2 lb sweet potatoes peeled and cut into fries
- oil for frying
- salt to season
- 1/4 cup cornstarch
- 2 tablespoons water
Instructions
- in a bowl mix together the cornstarch and water to make a slurry.
- Dip the pieces of sweet potato into the slurry to coat them well. A ziploc bag works well for this too.
- Heat your oil up in a deep fryer to 350 degrees or a frying pan is fine too.
- cook the sweet potatoes putting them in the hot oil one by one so they do not stick together.
- Remove when they just start to turn brown.
- Let them cool for about 10 minutes and fry them again this time the oil should be at 375 and cook them quicker for just a minute or two until golden.
- Sprinkle with salt an serve with some ketchup
Nutrition
