Crispy Sweet Potato Fritters: The Ultimate Snack
Mastering Chef Lee Yeon-bok’s ‘Snowflake’ Sweet Potato Fritters: Achieve Ultimate Crispiness!
Sweet potatoes are in season and perfectly sweet, making them ideal for a delicious snack! These sweet potato fritters boast an incredibly crispy exterior and a wonderfully sweet, soft interior. Unlike using commercial fry batter, this homemade version ensures a cleaner, crispier bite without any greasiness, truly highlighting the natural sweetness of the sweet potato. Perfect for a delightful treat any time of day!
Ingredients
- 2 medium sweet potatoes
- 3 cups canola oil (for frying, measured with a paper cup)
- For the Batter:
- 7 Tbsp potato starch
- 3 Tbsp corn starch
- 1 fresh egg
- 5 cups cold water (measured with a paper cup)
- A little canola oil (to adjust batter consistency)
Cooking Instructions
Step 1
Begin by peeling the sweet potatoes thoroughly. Peeling them ensures a smoother texture and a cleaner finish after frying.
Step 2
Slice the peeled sweet potatoes into even, flat pieces. Aim for about 0.5 cm thickness; too thin and they might break, too thick and they may not cook through evenly.
Step 3
Rinse the sliced sweet potatoes under cold running water about twice to remove excess starch. This step is crucial for achieving a crispier coating and preventing them from sticking together during frying.
Step 4
After rinsing, drain the sweet potato slices thoroughly in a colander. Ensure they are as dry as possible to prevent oil splattering and to achieve maximum crispiness.
Step 5
Separate the egg, and use only the egg white. Egg whites contribute to a lighter and crispier batter.
Step 6
In a bowl, combine the potato starch and corn starch. Gradually whisk in the cold water until the mixture is smooth and lump-free. Using a whisk will help incorporate everything evenly.
Step 7
Let the starch mixture rest for about 30 minutes, allowing the starch to settle at the bottom. This separation will create a clearer, lighter batter.
Step 8
Once settled, carefully pour off the clear water from the top, leaving only the thickened starch at the bottom of the bowl.
Step 9
Add the reserved egg white to the thickened starch and mix well. Ensure the egg white is fully incorporated into the starch.
Step 10
Finally, add a small amount of canola oil to the batter. Stir until the batter has a consistency that will coat the sweet potato well but still drizzle off easily. This prevents the batter from being too thick or too thin, ensuring a good coating for frying.
Step 11
Prepare to fry. Pour about 3 cups of canola oil into a deep pot and heat it over medium heat to 180°C (350°F). Maintaining the correct oil temperature is key to achieving perfectly crisp fritters. You can test the temperature by inserting a wooden chopstick; if small bubbles form around it, the oil is ready.
Step 12
Dip the thoroughly dried sweet potato slices generously into the prepared batter. Carefully place the coated sweet potato pieces into the hot oil. Coating them thickly will create the desired ‘snowflake’ effect and enhance crispiness. Fry in batches to avoid overcrowding the pot, which can lower the oil temperature and result in soggy fritters.
Step 13
Once golden brown and crispy, remove the sweet potato fritters from the oil and drain them on paper towels or a wire rack. This allows excess oil to drip away, keeping the fritters light and crisp.
Step 14
Arrange the drained, crispy, and sweet sweet potato fritters on a serving plate. Enjoy them immediately while they are warm and at their best!
