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Batata Frita Dominicana
Crispy and slightly sweet fried sweet potato slices, a popular Dominican side dish or snack, often served with savory main courses.
ð§ ææ
- 2 lbs Caribbean sweet potatoes(peeled and sliced into 1/2-inch thick rounds)
- 2 cups Vegetable oil(for frying)
- 1 tsp Salt(or to taste)
ðšâð³ äœãæ¹
- 1
Peel the sweet potatoes and slice them into uniform 1/2-inch thick rounds. Ensure they are all roughly the same thickness for even cooking.
- 2
In a large skillet or pot, heat the vegetable oil over medium-high heat until it shimmers. Do not let it smoke.
- 3
Carefully add the sweet potato slices to the hot oil in a single layer, working in batches to avoid overcrowding the pan. This ensures crispiness.
- 4
Fry the slices for about 3-4 minutes per side, or until they are golden brown and crispy on the edges, and tender in the center. Flip them gently to ensure even browning.
- 5
Remove the fried sweet potato slices from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- 6
Immediately season the hot batatas fritas with salt while they are still warm. Adjust salt to your preference.
ð¡ ããã®ã³ã
- âUse Caribbean sweet potatoes (batatas) if available for a more authentic flavor and texture.
- âEnsure the oil is hot enough before adding the sweet potatoes for maximum crispiness.
- âServe immediately for the best texture. They can be reheated briefly in an oven or air fryer.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Add a pinch of cinnamon or paprika to the salt for a different flavor profile.
- Serve with a squeeze of lime or a side of garlic sauce.
- Try baking or air-frying them for a healthier alternative.