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Lime-Salted Sweet Potato Chips, Sweet Potato Salad
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Recipe courtesy Tuck Curren, Bodean Seafood. Ingredients: 1-1/2 tsp. lime zest, finely grated
1 tsp. salt
2 large sweet potatoes (about 1-1/2 lbs.)
3 cups vegetable oil Preparation: In a small cup, stir together lime zest and salt. Set aside. Peel sweet potatoes and use a vegetable peeler to shave as many long strips as possible from each. In a deep 10" heavy skillet, heat vegetable oil over moderately high heat until a thermometer registers 375 degrees. Fry potato strips in batches, stirring occasionally, until they are lightly browned and the bubbling stops, about 1 minute. Transfer fried chips with a slotted spoon to paper towels to drain; season with the lime salt. Precaution: Extreme caution should be taken when placing potato-chip slices in the hot oil. And, as always, exercise extreme caution whenever cooking with hot oil. We at DIY believe all of the recipes from Paul James' Home Grown Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Chips and Dips: More Than 50 Terrific Recipes
Model: 0811812715
Author: Claudia McQuillan
(June 1997)
Chronicle Publishing Company
Website: www.chroniclebooks.com
Deep Fried Indulgences
Model: 1558671161
Author: Christine Katona and Thomas Katona
(1999)
Bristol Publishing Enterprises
San Leandro, CA 94577
Fax: 510-895-4459
The Best Fryer Cookbook Ever
Model: 0060187646
Author: Phyllis Kohn and John Boswell
(1998)
HarperCollins
New York, NY 10022
Phone: 212-207-7000
Fax: 212-207-7145
Fried and True: Crispy and Delicious Recipes from Appetizers to Desserts
Model: 0811816060
Author: Rick Rodgers
(1998)
Chronicle Publishing Company
Website: www.chroniclebooks.com
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