Hands-On Time: 15 minutes
Total Time: 15 minutes
Yield: Serves 4
3/4 cup rice flour
1/4 cup tapioca flour
2 tablespoons sugar
1/2 teaspoon salt
1 cup seltzer water
3 cups vegetable oil
3 large sweet potatoes, peeled and sliced
1. In a medium bowl, mix rice flour, tapioca flour, sugar, and salt. Add water slowly until mixture is thick enough to coat the potatoes, about the consistency of pancake batter.
2. Heat oil in medium frying pan over medium-high heat. Dip sweet potato pieces in the batter and fry in oil that has been heated to 350°F until golden, about 5 minutes. Turn the pieces halfway to evenly brown the sweet potatoes. Drain on paper towels.
Per Serving: Calories: 308 | Fat: 7 g | Saturated fat: 1 g | Cholesterol: 0 mg | Sodium: 344 mg | Total carbohydrates: 58 g | Dietary fiber: 4 g | Sugars: 10 g | Protein: 4 g