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Sweet Potato Noodle Fritti
Serves
1
Ingredients
Preserved Lemon Aïoli:
Yield: 1 1⁄2 pints
30 grams garlic
50 grams preserved lemon juice
75 grams fresh lemon juice
3 grams salt
3 egg yolks
500 grams Kikkoman® No Preservatives Added Non-GMO Toasted Sesame Oil
80 grams preserved lemon peels, pith removed, brunoise
Sweet Potato Fritti:
Yield: 1 serving
Oil for deep frying
150 grams North Carolina sweet potatoes, spiralized into noodles
15 grams thinly sliced lime
15 grams thinly sliced lemon
Whipped egg whites (1 gram xanthan gum for every kilogram egg white)
Salt
To Assemble and Serve:
Yield: 1 serving
10 grams grated parmesan
20 grams thinly sliced Fresno chiles
0.5 gram chile flakes
5 grams dill
5 grams mint
Directions
For the Preserved Lemon Aïoli:
In a blender, add garlic, lemon juices, and salt. Blend until smooth. While blending, add egg yolks and slowly drizzle in oil to emulsify. Scrape into a mixing bowl. Fold in preserved lemon peels. Reserve.
For the Sweet Potato Fritti:
In a deep fryer, heat oil to 350°F. In a bowl, toss sweet potato and citrus with egg whites until coated. Fry sweet potato and citrus until golden brown. Season with salt.
To Assemble and Serve:
Place Sweet Potato Fritti on a serving plate. Top with parmesan, chiles, and herbs. Serve with 50 grams Preserved Lemon Aïoli.
Created by Chef Michael Gibson of The Hart at BentoLiving Chestnut Hill, adapted by StarChefs.
