Sweet Potato Tempura Fries with Sriracha Aioli

A Jerry James Stone Recipe


Red, Yellow


  • 2 cups cake flour
  • 1 egg
  • 1 ½ cups club soda
  • ½ cup vodka
  • 4 pounds sweet potatoes
  • 2 tablespoons Sriracha
  • ½ cup mayonnaise
  • 2 cloves garlic, minced
  • teaspoon sea salt
  • 2 teaspoons lemon juice
  • 1 tablespoon parsley, chopped
  • Vegetable oil
Jump to instructions
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • Wash and thoroughly scrub 4 pounds of sweet potatoes. You can peel them or not. I chose not to. But julienne the potatoes, trying to make them as uniform as you can.
    Sweet Potato Fries 1
  • In a large mixing bowl, add 2 cups of cake flour. In a smaller mixing bowl, beat 1 egg. Now whisk in 1 1/2 cup soda water and 1/2 cup of vodka.
  • Add the wet mixture to the cake flour, mixing until most clumps are gone. You always do this. Always add wet ingredients to dry.
  • Dredge the potatoes into the batter, then transfer them to a wire rack to remove any excess batter. I simply put a wire rack on top of a baking sheet. The idea is to lightly batter them as they will puff up when fried. FACT: For a super tender coating, we use a combination of soda and vodka instead of the traditional tap water. Soda is a little more acidic than tap water and therefore slows down gluten development, while the vodka prevents the formation of gluten all together.
    Sweet Potato Tempura 1
  • Heat 3 inches of oil in a deep pot ( or a fryer) until it reaches 375 degrees F.
  • When the oil has come to temperature, transfer the potatoes to the hot oil in batches. Do not over crowd the pot. Cook the fries for 2-3 minutes. This will vary based on how much batter is left on the fries and the size you cut them. I suggest doing a test before frying too many and ruining them.
  • When the fries are finished, transfer them to a baking sheet lined with paper towels to remove an excess oil.
  • In a small mixing bowl, mix together 2 tablespoons Sriracha, 1/2 cup mayo, 2 cloves of minced garlic, 2 teaspoons lemon juice, and 1/8 teaspoon of salt.
  • Top the fries with the Sriracha aioli and chopped parsley and serve.
  • Sweet Potato Tempura Fries Sriracha Aioli 2 1