ASIAN SWEET POTATO FRITTERS

ASIAN SWEET POTATO FRITTERS

Adapted from Simple Thai Food by Leela Punyaratabandhu

Serves 4




4 Sweet Potatoes or Yams

1/2 cup Rice flour

3 heaping tablespoons Cornstarch

1 tablespoon dried Coconut flakes

1 teaspoon Toasted Sesame seeds

1 teaspoon Kosher salt

1/2 teaspoon cracked Black pepper

1 tablespoon Aromatic Paste (recipe below) ( optional)

1/3 cup Water

2 cups Canola oil for frying

1/2 cup Sweet Chile sauce

1 teaspoon Cilantro leaves




Aromatic paste

6-7 Cilantro roots

1 entire Garlic pod

1 tablespoon ground Black pepper




Clean cilantro stems well.




Peel garlic cloves.




Grind cilantro stems, garlic cloves and black pepper to a paste.




It will keep in the fridge for a few days.







Place rice flour, cornstarch, grated coconut, sesame seeds, salt pepper and aromatic paste in a bowl.

Slowly add water to make a thickish paste.

Peel and cut sweet potatoes into small wedges.

Add wedges to batter.

Let them hang out in the batter while you heat the oil. Test the oil by dropping a tiny bit of batter. It should sizzle and swim to the surface immediately. Or wait for 4-5 minutes to be sure.

Drop the wedges carefully into hot oil.

They will sizzle and brown in 4-5 minutes. Use a slotted spoon to turn them while they fry.

Scoop the fries out onto some paper so the oil gets absorbed.

Dip the fries in Sweet Chile sauce and indulge.

NOTES






If you do not have cilantro stems and are not up to grinding the aromatic paste, leave it out. You could chop cilantro leaves and some garlic and add it to the batter if you wish.