Crispy Sweet Potato Fritters
How to Make Perfectly Crispy Sweet Potato Fritters at Home
Experience the authentic taste of your favorite street food! These sweet potato fritters feature a light, crispy batter that lets the natural sweetness of the sweet potato shine through. A simple and delicious recipe perfect for everyone to follow.
Ingredients for Sweet Potato Fritters- 3 medium sweet potatoes
- 120g tempura flour (about 1 cup)
- 40g potato starch (about 1/3 cup)
- 80g water (about 1/3 cup)
- Vegetable oil (for deep frying)
Cooking Instructions
Step 1
First, let’s prepare the star of our dish: the sweet potatoes. Use a brush to scrub the sweet potatoes clean under running water. Make sure to remove any dirt or debris from the skin for a pristine finish.
Step 2
Once cleaned, slice the sweet potatoes. Aim for slices about 0.5cm to 0.7cm thick. Whether you slice them diagonally or into rounds, this thickness ensures they cook evenly inside while staying crisp on the outside.
Step 3
Now, let’s create the perfect batter for our fritters. In a bowl, combine the tempura flour and potato starch. Gradually add the 80g of cold water while whisking. Use a whisk or chopsticks to mix until there are no lumps, creating a smooth batter. A few small lumps are fine, but avoid a batter that is too thin or too thick for optimal crispiness.
Step 4
Dip the sliced sweet potatoes into the prepared batter, ensuring each piece is evenly coated on both sides. Gently shake off any excess batter. A light coating will result in a wonderfully crispy fritter that highlights the sweet potato’s flavor.
Step 5
Heat a generous amount of vegetable oil in a deep pan or pot over medium heat. To test if the oil is ready, drop a tiny bit of batter into it. If the batter sizzles and floats to the surface immediately, the oil is at the right temperature (around 170-180°C or 340-350°F). This ensures the fritters cook through without burning or becoming greasy.
Step 6
Carefully place the battered sweet potato slices into the hot oil, being careful not to overcrowd the pan. Frying in batches (about 3-5 pieces at a time) helps maintain the oil temperature for maximum crispiness. Fry them until they are golden brown and cooked through on both sides, turning occasionally.
Step 7
Once beautifully golden and crisp, remove the sweet potato fritters from the oil using a slotted spoon or spider strainer. Drain them on a wire rack set over a baking sheet or on paper towels to absorb any excess oil. This step is crucial for maintaining their crispiness and preventing them from becoming soggy.
Step 8
For an extra layer of crispiness, you can re-fry the fritters for about 1 minute. Alternatively, if you prefer not to double-fry, place the drained fritters in a dry frying pan over low heat and toast them lightly on both sides until they feel crisp and dry to the touch. Enjoy your perfectly crispy sweet potato fritters!
