Crispy vegetable fritters
Cut sweet potato, onion and carrot into thin strips, coat with cold batter and fry in flat clusters.
- Prep
- 19 min
- Cook
- 15 min
Scale the recipe
Ingredients
- sweet potato raw, washed under running water, peeled and trimmed at both ends
- 150 g
- Onion peeled
- 100 g
- Carrot peeled
- 50 g
- frying mix for dusting
- 15 g
- frying mix for the batter
- 110 g
- cold water
- 1 C
- oil for deep-frying Use about 3 cm of oil in a tall, dry pot. Do not fill more than one-third of the pot height.
- to taste
Seasonings
- Fine salt
- 0.5 g
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Cut the sweet potato into matchsticks
Cut 150 g into strips about 3 mm thick. Halve any very long strips into bite-sized pieces.
-
Rinse and dry the sweet potato
Soak the strips in cold water for about 5 minutes, then drain in a sieve. Spread on a clean towel and blot until dry.
-
Slice the onion and carrot
Cut 100 g and 50 g to about the thickness of the sweet potato strips. Blot any surface moisture.
-
Lightly dust the vegetables
Combine the vegetables in a bowl and sprinkle with frying mix 15 g. Toss gently to avoid caking the strips in flour.
-
Preheat the oil
Pour frying oil to taste into a tall, dry pot. Heat over medium and check with a thermometer until the oil reaches 170°C. Stay by the pot throughout frying.
-
Mix the cold batter
When the oil is almost hot, combine frying mix 110 g with cold water 1 C. Stir lightly with chopsticks just to break up large lumps.
-
Coat the vegetables
Add only as many vegetables as you plan to fry in the batch, coating the strips lightly. Scoop up a portion on a spoon and let excess batter drip off briefly.
-
Slide into the oil and fry
Tilt the spoon sideways just above the oil to slide in the cluster. Fry without crowding and keep the fritters apart. Turn once when the edges firm up.
-
Remove and drain
Fry about 3–4 minutes, until both sides are golden and the sweet potato softens. Lift out with a slotted spoon and place on a rack. Wait for the oil to return to 170°C before the next batch.
-
Season lightly with salt
Once excess oil drains off, evenly sprinkle the warm fritters with fine salt 0.5 g and serve.
