My method for crispy SP fries involves blanching them in hot water for about one-minute. Then I give them a few spins in one of those plastic (cheesy) salad spiiners lined with paper towels. Coat with eggwhite seasoned with garlic powder and paprika. Then dip in Japanese 'panko' breading. Panko is shredded dried bread crumbs, but zero moisture or oil content. It's what makes tempura crunchy. Deep fry the SPs or bake in a 450 degree oven. Always crispy!