Description

These Coconut Tempura Sweet Potato Fries are crispy, light, and deliciously addictive, with the natural sweetness of sweet potatoes perfectly complemented by the crunch of coconut. Paired with a tangy and flavorful curry aioli dipping sauce, this dish is a unique twist on traditional fries. Perfect as an appetizer, side dish, or snack.

Ingredients

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)

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

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Instructions

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

Notes

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

For a vegan aioli, replace the egg yolk with a vegan egg substitute or aquafaba.

Try swapping sweet potato fries for other root vegetables like carrots or parsnips.

Garnish with fresh cilantro or chopped green onions for extra flavor.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1/4 of recipe
Calories: 250
Sugar: 5g
Sodium: 400mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 3g
Cholesterol: 40mg