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Fried Boniatos
Preparation info
- Difficulty
Easy
Appears in
Published 1986
Experimenting with this delicious pale, semisweet potato, I found that it dries out when cooked french-fry fashion but keeps its tender interior and delicate flavor when cut in larger chunks and cooked at a slightly lower temperature. If cooked at a higher temperature the sugar scorches before the flesh cooks through.
Method
Figuring about 6-8 ounces per person, peel the boniatos and place in cold water until ready to fry. Heat about 1 inch corn oil, preferably in an electric fry pan, to 325 degrees. Slice enough potato to almost cover the surface, cutting it into pieces about 1½ inches square and ¼-½ inch thick. Drop into