This recipe will give you perfect crispy sweet potato chips – Ideal to serve with roast pheasant
Ingredients
50 g corn flower (tbc)
6 (75 g) tbsp water
2 sweet potatoes
Method
Cut the sweet potato into ¼ inch (5mm) sticks
Mix eat cornflour and water into a batter and ideally pour into a resealable bag
Place a batch of sweet potato sticks in to the bag of batter and coat then drain off excess batter
Fry in a deep fat fryer at 190 degrees C for 2 minutes and then set aside to drain
Repeat for the remaining batches until all sticks have been fried.
Now fry all sticks for 2 mins and then for a final 2 minutes before serving.
Ridware Hall 