0.0 – 0 reviews • Deep-Frying
| Level: |
Intermediate |
| Total: |
3 hr 15 min |
| Prep: |
1 hr 15 min |
| Inactive: |
30 min |
| Cook: |
1 hr 30 min |
| Yield: |
12 to 14 servings |
Ingredients
- 5 gallons simple syrup
- 2 pounds ginger, peeled
- 12 lemons, halved
- 5 star anise
- 4 cinnamon sticks
- 10 sweet potatoes, diced
- 2 1/2 cups all-purpose flour
- Salt and freshly ground black pepper
- Vegetable oil, for frying
- Chiffonade fresh parsley, for garnish
Instructions
- For the ginger glaze: Combine the simple syrup, ginger, lemons, star anise and cinnamon sticks in a large pot and bring to a simmer over medium-high heat. Simmer until the syrup is reduced to a glaze and the flavors have infused properly. Strain the glaze through a fine-mesh sieve to remove solids.
- For the sweet potato tots: Pulse the sweet potatoes in a food processor until ground into very small chunks; be sure not to puree the potatoes too finely.
- In a large bowl, combine the potatoes, flour and some salt and pepper and mix well. Form the mixture into small logs and refrigerate until chilled.
- In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-fry thermometer inserted in the oil registers 350 degrees F. Cut the sweet potato logs into 1-inch pieces and fry in batches until golden brown.
- Coat with the ginger glaze and garnish with the parsley.