Gluten-Free Taiwanese Fried Sweet Potato Fries

Instructions

1. 1Peel the 2 large sweet potatoes. Cut each sweet potato lengthwise into 1.27 cm (1.25 cm) thick planks, then cut the planks into 1.27 cm (1.25 cm) wide sticks, approximately 7.62-10.16 cm (7.5-10 cm) long.
2. 2In a large bowl, combine the cut sweet potato fries with the 2 tablespoons of tapioca starch. Toss thoroughly until all the fries are evenly coated with a thin, visible layer of starch.
3. 3Pour the 2 cups of vegetable oil into a large heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 175°C on a deep-fry thermometer.
4. 4Carefully add about one-third of the coated sweet potato fries to the hot oil, ensuring not to overcrowd the pot. Fry for 5-7 minutes, turning occasionally, until the fries are golden brown and visibly crispy on the outside.
5. 5Using a slotted spoon or spider, remove the fried sweet potato fries from the oil and transfer them to a plate lined with paper towels to drain excess oil. Repeat the frying process with the remaining sweet potato fries in two more batches.
6. 6Immediately after draining the final batch, transfer all the fried sweet potato fries to a clean large bowl. Sprinkle the 1 tablespoon of plum powder and the 1/4 teaspoon of salt evenly over the fries, then toss gently to coat. Serve immediately.

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