This past weekend was full of cleaning, cooking and a House of Cards marathon. We made a few dishes, including a nut-free pesto (using sunflower seeds), the sweet potato fries above and a mint, pea + parmesan ravioli. Yum!
What makes these sweet potato fries so crispy is that they're dipped in a whipped egg white and flour batter, fried in super hot oil, cooled and re-fried!
The dipping sauce sort of came together last minute while Eric was doing the second round of frying. Inspired by a strawberry habañero sauce I'd had at The Friendly Toast, I decided to try my own sauce that combined sweet and spicy. I blended together the following ingredients, to taste:
- Non-fat greek yogurt
- Apple Wine Vinegar with Lingonberries (from IKEA)
- 1/2 Jalapeño
- Brown Sugar
- A few frozen raspberries
Next time, I think I'll add more jalapeño for even more kick!