Crispy sweet potato (yam) fries in a deep fryer?
I bought a roto deep fryer recently. But everytime I make yam fries, they end up being soggy.
My process: I cut the sweet potato fries to about 1/4 inch. I follow deep fryer instructions of preheating to 370'F before dropping the basket. From there, I fry a full basket for about 12-14 minutes.
The yam fries always come out soggy.
Any suggestions to improve the process?
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You could try par-boiling the fries first. Drop your cut yams into boiling water until they begin to soften (about 5-7 minutes.) Remove them and let the cool completely before frying.
12-14 minutes seems like an awfully long time to keep something immersed in boiling oil. The par-cook method, while increasing overall preparation time will increase the quality of your fries.
I would also cut down on the "Full Basket" to lessen the Oil Temp Recovery. Try just a few handfuls at a time to keep the temp above 325'F. Frying time per batch should only be between 1 - 2 minutes.
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