Crispy Vegetable Fritters
Enjoy Extra Crispy Vegetable Fritters Freshly Fried
I guess I was really craving vegetable fritters! I made them yesterday evening, the day after climbing a sweet potato mountain (lol). They don’t have many ingredients, just sweet potato, onion, and carrot, but why is the visual incomparable to store-bought ones? My daughter said it’s because they’re packed with ingredients! That’s true, but it’s also probably because the oil is clean! And the fact that they’re eaten right after frying makes them even better. Unable to resist the temptation of freshly fried fritters, even my twins who are on a diet joined in for dinner, and they disappeared so quickly! That’s why I don’t mind the effort of making them. I got to eat all the vegetable fritters I wanted too. The tempting sizzle as they fry and the crunch as you eat them – enjoy these delicious vegetable fritters! Have a wonderful Friday!
Main Ingredients- 2 sweet potatoes
- 1.5 onions
- 1/2 carrot
- Vegetable oil, for deep frying
Fritter Batter- 3 cups tempura flour (or all-purpose flour + cornstarch mix)
- 1.5 cups cold water
- 3 cups tempura flour (or all-purpose flour + cornstarch mix)
- 1.5 cups cold water
Cooking Instructions
Step 1
First, wash and prepare the sweet potatoes. Peel them and then slice them thinly into rounds, like for kimbap. Next, use a julienne slicer or a knife to cut them into thin, uniform matchsticks. Place the julienned sweet potatoes in a bowl of cold water for about 10 minutes to remove excess starch. This step is crucial for achieving extra crispiness. After soaking, drain the sweet potatoes thoroughly in a colander, ensuring they are as dry as possible.
Step 2
Peel the onions and slice them thinly into matchsticks. Avoid cutting them too thick, as this will help them cook evenly with the other vegetables.
Step 3
Wash and prepare the carrot. Similar to the onion, julienne the carrot into thin matchsticks. The carrot adds a lovely color and a touch of sweetness to the fritters.
Step 4
In a bowl, combine the drained sweet potato, julienned onion, and carrot. Sprinkle about 2-3 tablespoons of tempura flour over the vegetables and toss gently to coat. This light coating of flour helps the batter adhere better during frying and prevents the vegetables from falling apart.
Step 5
In a separate bowl, combine the 3 cups of tempura flour and 1.5 cups of cold water. Whisk gently with chopsticks or a whisk until just combined, ensuring there are no large lumps. Be careful not to overmix, as this can develop gluten and make the fritters tough. The batter should be pourable but not too thin – it should coat the back of a spoon lightly.
Step 6
Heat about 2-3 inches of vegetable oil in a deep pot or wok to 350-365°F (175-180°C). Test the oil by dropping a tiny bit of batter; it should sizzle and float to the surface immediately. Add the flour-coated vegetables to the batter and stir gently to coat them thoroughly. Avoid adding too much batter to the vegetables, as this can make the fritters greasy. Carefully drop spoonfuls of the vegetable and batter mixture into the hot oil, ensuring not to overcrowd the pot. Fry for about 3-5 minutes per side, or until golden brown and crispy. Turn them occasionally for even cooking.
Step 7
Once golden and crispy, remove the fritters from the oil using a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil. Serve immediately with soy sauce for dipping. Enjoy your delicious, freshly fried vegetable fritters!
