The smoky flavour of the chilli powder balances the natural sweetness of kumara.
Oil for frying
1tsp finely chopped coriander (optional)
1tsp feta cheese (optional)
1 teaspoon salt
1 teaspoon brown sugar
½ teaspoon black pepper
½ teaspoon chilli powder
½ teaspoon granulated garlic
Southwestern Dipping Sauce
½ cup mayonnaise
1 tablespoon fresh lime juice
1 teaspoon seasoning
½ teaspoon ground cumin
Preheat and prepare your smoker to 120°C.
Combine salt, brown sugar, pepper, garlic and chilli powder in a small bowl.
Mix mayonnaise, lime juice, cumin and one teaspoon of the seasoning. Refrigerate until ready to use.
Peel the kumara and slice into 60 mm or thicker slices. Place on a rack and sheet pan.
Place fries in the smoker and smoke for 1 hour.
Preheat a deep fryer to 170°C. Deep-fry kumara in batches until they’re golden brown and begin to float in the hot oil, 2-3 minutes per batch. Remove to a resting rack. Place the remaining seasoning in a pepper mill and set for fine grinding. As each batch comes out of the hot oil, immediately season with several twists of seasoning. Garnish fries with coriander and feta (optional). Serve with Southwestern Dipping Sauce.