Crispy Anchovy Sweet Potato Fritters: A Unique Snack & Appetizer Recipe
Crispy Anchovy Sweet Potato Fritters: A Unique Snack & Appetizer Recipe
The perfect combination of anchovies and sweet potatoes! Here’s a detailed recipe for sweet potato strip fritters with anchovies, perfect as a delightful snack or a savory appetizer.
The sweetness of sweet potato strips meets the savory umami of fried anchovies for an irresistible taste! This recipe guides you step-by-step to make crispy and delicious anchovy sweet potato fritters that will impress everyone, from kids to adults. Enjoy this wonderful dish with minimal ingredients.
Main Ingredients- 1 cup stir-fried anchovies (about 50g)
- 1 medium sweet potato
- 1 stalk green onion (white part mostly)
- 5 Tbsp frying powder (tempura flour)
- 5 Tbsp water
- Cooking oil (for deep frying)
Cooking Instructions
Step 1
First, prepare 1 cup of stir-fried anchovies. Using a 200ml measuring cup makes it easy. Place the anchovies in a dry, heated pan without oil and stir-fry them over low heat until they become slightly crisp, being careful not to burn them. This process removes any fishy odor and enhances their nutty flavor.
Step 2
Transfer the stir-fried anchovies to a fine-mesh sieve and gently shake to remove any fine crumbs. This step ensures the anchovies don’t clump together when coated with batter and mix well with the sweet potato.
Step 3
Wash the sweet potato thoroughly, as we’ll be using the skin. You can scrub it with baking soda or coarse salt. Once washed, place the sweet potato in a bowl filled with cold water. Soaking helps to loosen any dirt on the skin.
Step 4
Pat the washed sweet potato dry and peel it using a vegetable peeler. Julienne the sweet potato into very thin strips using a knife or mandoline slicer. The thinner the strips, the crispier the fritters will be. Immediately soak the julienned sweet potato in cold water to remove excess starch.
Step 5
To prevent the julienned sweet potato from discoloring while you’re cutting it, it’s best to place the strips in cold water immediately after cutting. This keeps them looking fresh.
Step 6
While the recipe calls for one sweet potato, adjust the amount based on its size. One medium sweet potato is usually sufficient for delicious fritters. Using too much might make it difficult to coat the batter evenly.
Step 7
Drain the julienned sweet potato from the cold water and rinse them lightly under running cold water to wash away all the starch. Place the rinsed strips in a sieve and let them drain thoroughly. Excess water can prevent the batter from adhering properly, so shake off as much water as possible.
Step 8
Place the drained sweet potato strips in a bowl and add 5 tablespoons of frying powder. Toss gently with your hands to coat each strip lightly with the powder.
Step 9
Add 5 tablespoons of water and mix again until a slightly sticky batter forms, just enough to make the strips cling together. The batter should not be too thin, or it will run off, nor too thick, or the fritters will be heavy and soggy.
Step 10
Add the prepared stir-fried anchovies and 1 green onion stalk, thinly sliced diagonally, to the sweet potato mixture. Mix well. The fragrance of the green onion will further enhance the flavor of the fritters.
Step 11
Now, prepare to fry. You can use tongs to pick up portions of the sweet potato mixture and carefully place them in the pan. Alternatively, wearing disposable gloves, you can shape the fritters with your hands. Avoid forming excessively large clumps.
Step 12
Pour cooking oil into the pan, enough to submerge about half of the fritters, and heat over medium heat. The oil is ready when a small piece of batter sizzles and floats to the surface immediately. Carefully drop the sweet potato mixture into the hot oil and fry until golden brown.
Step 13
Flip the fritters occasionally to ensure even cooking and a golden-brown color on both sides. If you spread the batter thinly without clumping, they will fry quickly and become extra crispy.
Step 14
If you are using a smaller amount of oil, tilting the pan while frying can help distribute the hot oil evenly over the fritters for consistent cooking.
Step 15
Once the fritters are firm and have a beautiful golden-brown hue, remove them from the oil using a slotted spoon or sieve and drain them on paper towels. This allows excess oil to drain off, keeping them crispy.
Step 16
Arrange the finished anchovy sweet potato fritters attractively on a plate. Enjoy these crispy and savory fritters while they are warm for the best taste. They make a perfect snack or a delightful accompaniment to drinks!
