Sweetpotato Noodle Fritti

Tempura-fried North Carolina Sweetpotatoes, Parmesan, Herbs, and Preserved Lemon Aïoli

Chef Michael Gibson of The Hart at BentoLiving Chestnut Hill | Nashville

Adapted by StarChefs | April 2022

INGREDIENTS:

Preserved Lemon Aïoli: 
Yield: 1 ½ pints
30 grams garlic
50 grams preserved lemon juice
75 grams fresh lemon juice
3 grams salt 
3 egg yolks
500 grams Kikkoman sesame oil 
80 grams preserved lemon peels, pith removed, brunoise 

Sweetpotato Fritti:
Yield: 1 serving
Oil for deep frying
150 grams North Carolina sweetpotatoes, 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

METHOD:

For the Preserved Lemon Aïoli:
In a Vitamix 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 Sweetpotato Fritti:
In a deep fryer, heat oil to 350°F. In a bowl, toss sweetpotato and citrus with egg whites until coated. Fry sweetpotato and citrus until golden brown. Season with salt. 

To Assemble and Serve:
Place Sweetpotato Fritti on a serving plate. Top with parmesan, chiles, and herbs. Serve with 50 grams Preserved Lemon Aïoli.

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