Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel 500 grams of sweet potatoes and shred them finely using a grater or a food processor.

2. 2

   In a large bowl, combine the shredded sweet potatoes with 150 grams of rice flour, 50 grams of tapioca starch, 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and 150 milliliters of water, mixing until a thick batter forms.

3. 3

   Finely chop 2 fresh scallions and fold them into the sweet potato batter.

4. 4

   Heat 700 milliliters of vegetable oil in a deep pot or wok over medium-high heat until it reaches 175°C (350°F).

5. 5

   Carefully drop spoonfuls of the sweet potato batter, about 2 tablespoons each, into the hot oil, ensuring not to overcrowd the pot.

6. 6

   Fry the fritters for 3-4 minutes per side, or until they are golden brown and crispy, then remove them with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

7. 7

   For the dipping sauce, whisk together 60 milliliters of fish sauce, 30 milliliters of water, 1 tablespoon of granulated sugar, 1 tablespoon of fresh lime juice, 1 tablespoon of grated fresh ginger, and 1 finely chopped fresh red chili in a small bowl.

8. 8

   Serve the hot crispy sweet potato fritters immediately with the prepared ginger fish sauce.