Sweet-Potato, Pumpkin Seed And Chickpea Party Mix

Recipe Ingredients

3 cups	711ml	Canned chickpeas - rinsed, drained,
		And patted dry
		Vegetable oil - for frying
3		Sweet potatoes - peeled (small)
1 1/2 cups	165g / 5.8oz	Hulled (green) pumpkin seeds
8		Fresh hot red chiles - (4" long) - cut crosswise
		Into 3/4"-thick slices
3/4 cup	120g / 4.2oz	Raisins
1 tablespoon	15ml	Sugar
2 teaspoons	10ml	Cayenne - (optional)
		Kosher salt - to taste
		Special Equipment
		Deep-fat thermometer

Recipe Instructions

Arrange chickpeas in 1 layer on paper towels and allow to air-dry while frying other ingredients. In a large saucepan, pour enough oil to reach a depth of 2 inches. Heat over moderate heat until a deep-fat thermometer inserted in the oil registers 365 degrees.

Using a peeler (preferably Y-shaped), shave enough thin strips of the sweet potato to measure 6 cups (reserve remaining sweet potato for another use).

Fry sweet potato shavings, 1/2 cup at a time, until golden and just crisp, about 1 minute, then transfer with a slotted spoon to paper towels to drain. (Return oil to 365 degrees between batches.) Cool oil to 340 degrees.

Fry pumpkin seeds in batches, covered (seeds will pop and splatter), until puffed (but not brown), 30 seconds to 1 minute, then transfer with slotted spoon to paper towels to drain. (Return oil to 340 degrees between batches.)

Fry chiles until crisp but still red, about 1 minute, then transfer with slotted spoon to paper towels to drain.

Fry chickpeas in batches until golden and crisp throughout, 5 to 10 minutes, then transfer with slotted spoon to paper towels to drain.

Toss sweet-potato crisps, pumpkin seeds, chiles, chickpeas, and raisins with sugar, cayenne, if using, and salt.

This recipe yields about 8 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1C31) - from the TV FOOD NETWORK

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