Parboil sweet potatoes for about 10 minutes. Drain, peel and cut into strips. Mix egg with water and beat throughly. Seperate crushed corn flakes in two seperate bowls, making two 1/2 cups each. Flour may be substitued for one of the bowls of flakes. Dip the cut potatoes in the flour or crushed flakes, then in the egg mixture and then again in the other bowl of crushed flakes. Deep fry in oil (375 to 385 degrees) until browned. Drain on absorbent paper and sprinkle with salt. A mixture of cinnamon and sugar could also be used for a sweet tastse.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (119g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 12 (9%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 52.9mg||16 %|
|Sodium 121.8mg||4 %|
|Potassium 350.9mg||9 %|
|Total Carbohydrate 25.8g||8 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 22.7g|
|Protein 3.6g||5 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 127
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!