Sweet Potato Fries with Chili Coconut Dip - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 2 liters vegetable oil
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 2 medium-size sweet potatoes, peeled
- 1/2 cup cornstarch
- Chili Coconut Dip, recipe follows
Instructions
- Heat the oil in a large pot with a heavy bottom, or in a deep fryer to 350 degrees F. Make sure the oil level is no more than one-third of the pot as it will rise during the frying process.
- Mix the cardamom, paprika and salt together in a small bowl.
- Cut the sweet potatoes into 1/4-inch-thick slices, and then cut the slices into 1/4-inch sticks. Put the cornstarch into a large bowl and add the sweet potatoes, tossing well using your hands to make sure they are well coated.
- Working in batches, fry in the hot oil until golden brown, 6 to 7 minutes. Drain on paper towels, and then sprinkle liberally with the spice mixture. Serve with Chili Coconut Dip.
- Heat the oil in a skillet over medium heat and add the curry leaves, coconut, chili powder, ground coriander, mustard seeds, salt and pepper. Toast until the coconut is golden brown, 2 to 3 minutes. Place in a bowl with the mayonnaise and stir well to combine. Yield: 1 cup.
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