These Cajun Coconut Sweet Frites (Sweet Potato Fries) were the Appetizer category winner in the 2012 Sweet Rewards Recipe Contest, sponsored by the Louisiana Sweet Potato Commission.
Cajun Coconut Sweet Frites with Double Dippin’ Sauces
2014-07-18 01:30:11
Serves 8
Ingredients
- 3 medium sweet potatoes, scrubbed
- 2 tablespoons kosher salt
- 3/4 cup cornstarch
- 3/4 cup all-purpose flour
- 3 tablespoons Cajun seasoning
- 3 large eggs, lightly beaten
- 1 tablespoon whole milk
- Ground black pepper
- 1 1/2 cups Japanese bread crumbs (Panko)
- 1 1/2 cups shredded sweetened coconut
- 3 cups vegetable or canola oil
- Kickin’ Honey Mustard, recipe follows
- Blackberry Umami Sauce, recipe follows
Instructions
- In a large stockpot, place sweet potatoes and enough water to cover. Add salt, and bring to a boil over high heat. Reduce heat, and simmer 20 to 25 minutes or until almost tender. Your knife should easily pierce the skin but meet some resistance in the middle. Drain potatoes, and let cool.
- In a shallow dish, combine cornstarch, flour, and Cajun seasoning. In a shallow bowl, combine eggs, milk, and salt and pepper to taste. In another shallow dish, combine bread crumbs and coconut.
- Line a large baking sheet with aluminum foil or wax paper. Cut each cooled sweet potato lengthwise in 8 wedges. Dredge each wedge in fl our mixture, then egg mixture, and then coconut mixture. Place coated potatoes on prepared pan, and refrigerate 10 minutes for breading mixture to set.
- In a Dutch oven or heavy-bottomed pot, heat oil to 360º over medium-high heat. Preheat oven to 200º. Fry potatoes, 6 wedges at a time, for about 2 minutes or until golden brown. Drain on paper towel-lined baking sheets. Sprinkle hot potatoes with salt, and keep warm in oven. Serve with Kickin’ Honey Mustard and Blackberry Umami Sauce.
Louisiana Cookin' https://louisianacookin.com/
Kickin’ Honey Mustard
2014-07-18 01:30:55
Yields 1
Ingredients
- 1/2 cup sour cream
- 1/4 cup whole grain mustard
- 2 tablespoons honey
- 2 teaspoons prepared horseradish
Instructions
- In a small bowl, combine all ingredients. Cover and refrigerate until used.
Louisiana Cookin' https://louisianacookin.com/
Blackberry Umami Sauce
2014-07-18 01:32:03
Yields 1
Ingredients
- 1/2 cup blackberry preserves
- 1/4 cup Dijon mustard
- 2 teaspoons grated fresh ginger
Instructions
- In a small bowl, combine all ingredients. Cover and refrigerate until used.
Louisiana Cookin' https://louisianacookin.com/
