Coconut Tempura Sweet Potato Fries

Why You’ll Love This Recipe

This recipe takes the humble sweet potato fry to a whole new level with a crispy, coconut-flavored tempura batter that’s both light and crunchy. The sweetness of the sweet potatoes is elevated by the coconut, while the curry aioli brings a creamy, tangy contrast that makes these fries irresistible. Perfect as an appetizer, side dish, or snack, they’re a fun and unique twist on your usual fries. Plus, with minimal ingredients and easy preparation, they’ll be a hit at any gathering.

Ingredients

For the Coconut Tempura Sweet Potato Fries

• 20 oz frozen sweet potato fries (or fresh, sliced into fries)

• 1 cup self-rising flour

• 1/4 cup toasted coconut (optional)

• 1 cup ice-cold water

• 1 large egg

• Oil for frying (vegetable, canola, or peanut oil)

For the Curry Aioli

• 1/4 cup olive oil

• 3 tbsp vegetable oil

• 1 large egg yolk

• 2 tsp fresh lemon juice

• 1/2 tsp Dijon mustard

• 1 garlic clove, minced

• 1/2 tsp curry powder

• 1/4 tsp salt

• 1/4 tsp black pepper

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat the Oil: In a heavy-bottomed pot, heat oil to 350°F for frying (about 3 inches up the side of the pot over medium heat).

2. Make the Batter: In a medium bowl, whisk together self-rising flour and toasted coconut (if using). In a separate bowl, lightly beat the egg, then whisk in ice-cold water. Pour the wet mixture into the dry mixture and stir until a batter forms (don’t overmix).

3. Fry the Sweet Potato Fries: Once the oil is hot, dip a handful of sweet potato fries into the tempura batter and gently shake off excess. Carefully drop them into the hot oil. Fry in batches to avoid overcrowding the pan. Fry until golden and crispy, about 2-3 minutes per batch. Remove from the oil and drain on a wire rack. Immediately season with a little kosher salt. Repeat until all fries are cooked.

4. Make the Curry Aioli: In a small bowl, whisk together olive oil, vegetable oil, egg yolk, lemon juice, Dijon mustard, garlic, curry powder, salt, and pepper. Gradually add the oil mixture to the egg yolk while whisking vigorously until emulsified and smooth. Chill the aioli until ready to serve.

5. Serve: Serve the crispy coconut tempura sweet potato fries hot with the curry aioli on the side for dipping. Enjoy!

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 15 minutes

• Total Time: 25 minutes

Variations

• Spicy Aioli: Add a pinch of cayenne pepper or chili flakes to the curry aioli for an extra spicy kick.

• Vegan Aioli: Replace the egg yolk in the curry aioli with a vegan egg substitute or aquafaba (chickpea brine) to make it vegan-friendly.

• Sweet Potato Variations: Try swapping out sweet potato fries for other root vegetables like carrots or parsnips for a different flavor profile.

• Additional Toppings: Garnish the fries with fresh cilantro or chopped green onions for an extra burst of flavor.

Storage/Reheating

• Storage: Store any leftover fries in an airtight container in the fridge for up to 2 days. The aioli can be stored in the fridge for up to 3 days.

• Reheating: To reheat the fries, place them on a baking sheet and bake at 375°F for 5-10 minutes until crispy again. Avoid microwaving to keep them from becoming soggy.

FAQs

1. Can I use fresh sweet potatoes instead of frozen fries?

Yes, you can slice fresh sweet potatoes into fry shapes and follow the same instructions for battering and frying.

2. What kind of oil should I use for frying?

Vegetable, canola, or peanut oil work best for frying due to their high smoke point, ensuring the fries crisp up nicely.

3. Can I make the tempura batter ahead of time?

It’s best to prepare the tempura batter right before frying for the crispiest results. However, you can keep the batter chilled for up to 30 minutes before using.

4. Can I bake the fries instead of frying them?

Yes, you can bake the sweet potato fries at 400°F for 25-30 minutes until crispy. The texture will be different, but they will still be delicious!

5. How do I know when the oil is hot enough?

A simple way to check is to drop a small bit of batter into the oil. If it sizzles and rises to the surface quickly, the oil is hot enough for frying.

6. Can I make the curry aioli spicier?

Absolutely! Add extra cayenne pepper or chili flakes to the aioli to adjust the heat level to your liking.

7. Can I freeze the tempura fries?

Yes, you can freeze the tempura fries before frying. Lay them out on a baking sheet and freeze until solid, then transfer them to a freezer bag. Fry from frozen, adding a couple of extra minutes to the cooking time.

8. Can I use a different dip instead of curry aioli?

Yes, you can try other dips like garlic mayonnaise, sweet chili sauce, or even a tangy ranch dressing for a different flavor experience.

9. Can I use regular flour instead of self-rising flour?

Yes, you can use regular all-purpose flour and add 1 1/2 tsp baking powder for a similar effect.

10. Can I make these fries ahead of time?

These fries are best served immediately after frying for maximum crispiness. If you need to make them ahead, fry them in advance, store them in the fridge, and reheat them in the oven to restore their crunch.

Conclusion

Coconut Tempura Sweet Potato Fries are a deliciously crispy and addictive snack or side dish that everyone will love. With the perfect balance of sweet, savory, and tangy flavors, these fries are a fun and unique way to enjoy sweet potatoes. Paired with the creamy, spiced curry aioli, they’re sure to be a hit at your next gathering or as a tasty snack any time.