Ingredients & Substitutes

Instructions

1. 1

   Boil 500 grams of peeled and chopped sweet potato in salted water until very tender, then drain and mash them thoroughly in a large bowl.

2. 2

   In a separate pan, sauté 0.5 finely minced medium onion with 2 minced garlic cloves and 1 finely minced malagueta pepper in 1 tablespoon of vegetable oil over medium heat for 3 minutes until softened.

3. 3

   Add 200 grams of finely chopped raw shrimp to the pan and cook for 2-3 minutes until pink, then mix the shrimp mixture with the mashed sweet potato, 2 tablespoons of chopped cilantro, and 0.5 unit of lime juice.

4. 4

   Incorporate 3 tablespoons of tapioca flour and 1 large beaten egg into the sweet potato and shrimp mixture, seasoning with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper, mixing until well combined.

5. 5

   Form the mixture into small, bite-sized fritters, about 1.5 inches in diameter and 0.5 inch thick, placing them on a clean plate or baking sheet.

6. 6

   Heat 4 cups of vegetable oil in a deep pan or pot to 350F (175C) and carefully flash-fry the fritters in batches for 2-3 minutes per side until golden brown and cooked through.

7. 7

   Remove the fried fritters with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil before serving warm.