* Exported from MasterCook *
Curried Red Yam Fries
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 5%) Vegan
Amount Measure Ingredient -- Preparation Method
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To fry: -- 1 quart canola oil
2 medium red-skinned yams -- peels left on and cut into fries about 4-inches long by 1/4-inch thick
1 Tablespoon curry powder
2 teaspoons chopped fresh parsley -- or 1 teaspoon chopped fresh dill or cilantro
Heat the oil in a large, heavy-bottomed Dutch oven to 350 degree F measured on an instant-read thermometer.
Put the yams in a fry basket, lower it carefully into the hot oil, and cook until the fries rise to the top, 3 to 7 minutes, depending on their thickness. (If you don't have a fry basket, gently lower the fries into the oil using a slotted spoon, being careful not to splatter the hot oil, then carefully remove them with a slotted spoon.)
Transfer the fries to a tray or bowl line with paper towels. Toss them with the curry powder (adding more to taste) and parsley, and serve immediately.
Serves 4
AuthorNote: Yam fries will never be quite as crisp as those made with russets, but the thinner you cut them, the crisper they'll be, and the yams' rich flavor more than makes up for the extra crunch. There's lots of leeway here to jazz up the spices. We sometimes use a Jamaican-style curry powder; you can doctor your basic curry powder with paprika or garlic or whatever you like. These fries are great either alone or with Lemon Dill Aioli (page 25) for dipping.
ChupaNote: to cut the fat, preheat the oven to 400F. On a non-stick cookie sheet or jelly roll pan or half-sheet pan, spread the fries so they don't touch. Bake 10 minutes, turn and bake until cooked through; another 8 to 10 minutes depending on the thickness of your fries or the density of your yams.
Description:
"Nutrition calculated using the baked method, not fried."
Source:
"Plum: Gratifying Vegan Dishes from Seattle's Plum Bistro by Makini Howell, 2015"
S(Formatted by Chupa Babi):
"Aug 2013"
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Per Serving (excluding unknown items): 94 Calories; trace Fat (3.3% calories from fat); 1g Protein; 22g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 0 Fat.
Nutr. Assoc. : 0 901659 0 0
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