Sweet Potato and Zucchini Fries

No, this is not the healthiest side, but it's healthi-ER than your classic french fry.  So when you are craving a nice juicy burger served with a side of grease, I'd suggest you try this route.

INGREDIENTS:

• 2 sweet potatoes, rinsed and cut into thin matchstick pieces
• 1 large zucchini, rinsed and cut into thicker matchstick pieces
• tons of canola oil and a little peanut oil
• salt, pepper, and seasoning of your choice to taste (I threw on some Italian seasoning)

DIRECTIONS:
Rinse and scrub your taters.  Cut them up into nice, tiny matchstick pieces.  (And sweet potatoes seem to take a little longer to fry than regular potatoes, so I do recommend you cut them pretty thin).  I cut mine in half.  Then quarters.  Then eighths and then sliced the eighths into the matchstick pieces. 

Cut up the zucchini.  You can be a little lazier with these and keep the pieces a little thicker since they fry up all quick like.

Fill a large pan or wok with enough canola oil to completely cover your veggies.  Wait just until the oil barely begins to bubble.  If you wait too long and the oil is not just bubbling but full-on boiling, DO NOT add the veggies.  Turn the heat down and wait until the oil reduces back to barely bubbling.  Add the sweet potatoes.

While they are frying, go ahead and prep where you plan to place them when they're done.  You don't want your fries to start burning and not have this prepped.  I place a large heat-resistant metal strainer in my sink.  If you don't have one of those, perhaps just place a large pot or pan in your sink and plan on pouring out most of the hot oil directly into the sink before pouring the fries into the pot.

If ten minutes has gone by, and the little buggers still don't appear to be frying, throw in about 1/3 cup of peanut oil.  It heats up faster and hotter, at least that's what I think.  When the potatoes begin to look like they're starting to cook through, probably about 12 - 15 minutes, add the zucchini.  Continue frying just until about a quarter of the pieces begin to brown, about another 5 minutes.  And don't follow the clock, keep your eyes on the fries.  They can go from not looking fried to burning in a matter of minutes.  So be ready to remove them from the hot oil quickly.  Pour out into a heat-resistant strainer OR pour as much of the oil out into the sink and then dump the fries into a large heat-resistant pot or pan.

Once cooled, place them on a plate covered with a few paper towels.  Place another few paper towels on top of them and soak out the majority of the grease.  Return to a plate and season as you see fit.

THE KID STEP:  None.  My girls really eat these up, so long as they have a nice clump of ketchup for dipping.