Crispy Sweet Potato Pancakes
Crispy Sweet Potato Pancakes
How to Make Crispy Sweet Potato Pancakes: A Quick Method for Frying
Enjoy these delicious sweet potato pancakes, easily made with ingredients you likely have at home! We’ll show you how to achieve a wonderfully crispy texture, similar to tempura, by using frying mix and cold water, and how to ensure a tender, moist interior by quickly cooking them in the microwave. Perfect for snacks or even as an appetizer!
Main Ingredients- 2 medium sweet potatoes
- 1/2 cup frying mix (tempura flour)
- 1/4 cup cold water
- A few ice cubes (for the batter)
- A pinch of dried parsley (optional)
- Vegetable oil, for frying
Cooking Instructions
Step 1
Start by thoroughly washing the sweet potatoes. Since their skins contain beneficial nutrients, it’s best to keep them on. Gently scrape off any visible dirt or blemishes with the back of a knife.
Step 2
Slice the prepared sweet potatoes into rounds about 0.5 cm thick. Aim for slices that are neither too thin, which can make them fragile, nor too thick, which could prolong cooking time.
Step 3
To speed up cooking and ensure a tender center, lightly cook the sweet potato slices in the microwave. Place them on a plate, add a splash of water, and microwave for about 1 minute. They should look slightly softened and have a pale yellow hue inside.
Step 4
Now, let’s prepare the batter for that irresistible crispiness. In a bowl, combine the frying mix (or tempura flour) with cold water and ice cubes. The ice is key to achieving a super crispy coating! Mix until you have a smooth batter that’s not too thick – it should flow easily.
Step 5
Dip the slightly pre-cooked sweet potato slices into the batter, ensuring they are coated evenly on both sides. Avoid a super thick coating; a light, even layer is perfect.
Step 6
Heat a generous amount of vegetable oil in a pan over medium heat. Carefully place the battered sweet potato slices into the hot oil, one by one. Don’t worry if some batter drips over the edges; a little extra batter actually helps create a crispier texture when fried.
Step 7
For an appealing look and a hint of herby flavor, sprinkle a little dried parsley over the pancakes while they’re frying.
Step 8
Fry the sweet potato slices until they are golden brown and crispy on both sides. Keep the heat at medium to ensure they cook through without burning the outside.
Step 9
Because we pre-cooked the sweet potatoes slightly, they cook quite quickly. The frying mix, combined with plenty of hot oil, results in a wonderfully crunchy exterior.
Step 10
You’ll end up with delicious sweet potato pancakes that are crispy on the outside and sweet and tender on the inside. Enjoy them immediately while they’re warm!
