Sweetpotato noodle fritti, preserved lemon aïoli, Fresno chiles

Adapted by StarChefs.com
May 2022


Preserved Lemon Aïoli:
(Yield: 1 ½ pints)
30 grams garlic
50 grams preserved lemon juice
75 grams fresh lemon juice
3 grams salt
500 grams Kikkoman sesame oil
80 grams preserved lemon peels, piths 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)
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


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.