Keeping Fried Shoestrings Crisp

Crisp-fried sweet potato is fragile, and a few habits keep it shattering rather than going limp. Cut the potato into very thin, even strands and pat them thoroughly dry, since surface moisture cools the oil and steams the strands. Hold the oil at around 325°F (160°C) and fry in small batches so the temperature does not crash and the strands do not clump. Drain on paper towels and salt the instant they come out, while the surface is still hot enough to hold the seasoning. Fry them à la minute, right before plating, because they soften within minutes and do not hold.