Deep-fried Kumara

Preparation info

  • Serves


    • Difficulty


Appears in

The Gate Easy Vegetarian Cookbook

The Gate Easy Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2007

  • About

Kumara, the traditional Maori name for sweet potato, is a real favourite of all the Kiwi chefs who have passed through The Gate. The striking colour of these crisps makes them a beautiful garnish, and they’re also great munched on their own.


  • sweet potatoes 2 red
  • vegetable oil 1 litre (


  1. Using a vegetable peeler, peel the sweet potatoes, then cut thin strips off them all around.
  2. Heat the oil to medium in a wok or large, deep pan.
  3. Deep-fry a handful of these strips at a time, remembering to keep them moving in the oil to prevent them from sticking together and burning.
  4. Drain well on kitchen paper and sprinkle with sea salt.