Crispy Sweet Potato and Vegetable Fritters
The Ultimate Crispy Delight! Winter Snack King: Sweet Potato and Vegetable Fritters
Indulge in the ultimate winter snack with these crispy sweet potato and vegetable fritters! Packed with sweet potatoes and your favorite fresh vegetables, these fritters are a guaranteed crowd-pleaser for all ages. They boast an incredibly satisfying crispy exterior and a tender, flavorful interior, making them perfect as a delightful treat for kids or a tempting appetizer alongside drinks. Follow this golden recipe from ‘Sesang-ui Modeun Recipe’ (All Recipes of the World) by ‘Man-gae Recipe’ to recreate professional-quality fritters right in your own kitchen!
Main Ingredients- 2 medium sweet potatoes
- 1 onion
- 1 potato
- 1/4 carrot
- 20cm green onion (scallion)
- 4 perilla leaves
Fritter Batter- 2 paper cups (approx. 360ml) tempura flour
- 3 tablespoons starch (potato or corn starch)
- 3 tablespoons cooking oil (for batter)
- 1+1/2 paper cups (approx. 270ml) cold water
- 2 paper cups (approx. 360ml) tempura flour
- 3 tablespoons starch (potato or corn starch)
- 3 tablespoons cooking oil (for batter)
- 1+1/2 paper cups (approx. 270ml) cold water
Cooking Instructions
Step 1
Begin by preparing the main ingredients. Thoroughly wash the sweet potatoes, onion, potato, and carrot, then peel them. Slice them thinly into matchsticks (julienne). Finely chop the green onion (separating the white and green parts) and thinly slice the washed perilla leaves. Ensure the vegetables don’t clump together after slicing for even cooking.
Step 2
In a mixing bowl, combine the tempura flour and starch. Add 3 tablespoons of cooking oil for the batter. Gradually pour in 1+1/2 paper cups of cold water while mixing with chopsticks or a whisk. It’s best to mix until the batter is slightly lumpy, not completely smooth; this creates a crispier fritter. Adding oil to the batter also contributes to its crispiness.
Step 3
Add the prepared julienned vegetables to the batter. Gently toss with chopsticks until each vegetable piece is evenly coated. Avoid overmixing, as this can release excess moisture from the vegetables, which can make the fritters soggy. Mix quickly to maintain the batter’s texture.
Step 4
Heat a generous amount of cooking oil in a wide pan or deep fryer to about 170°C (340°F). You can test the oil temperature by dropping a small amount of batter; it should sizzle and float immediately. Carefully scoop spoonfuls of the vegetable mixture and gently drop them into the hot oil, ensuring they don’t stick together. Fry until golden brown on one side, then flip and fry the other side until evenly crisp and cooked through. Cooking over medium heat rather than high heat ensures the inside cooks thoroughly without burning the outside. Once golden and crispy, remove the fritters with a slotted spoon and drain on a wire rack. (Optional: For an extra flavor boost, prepare a dipping sauce by mixing 1 tablespoon soy sauce, 1 tablespoon mirin, and 2 tablespoons water. Briefly simmer this mixture to create a delicious dipping sauce.)
