Sweet Potato Fritter

One of many snacks in my to make list has finally materialised. This week I got an idea that I  want to make something that reminds me of my childhood food. In an early Winter when rooted vegetables are ready to be harvested. We will have an abundance of a variety of seasonal sweet potatoes. My grandma’s favourite is to fry them with coconut batter. I think this is probably one of many ways to enjoy sweet potato. 

Ingredients

• 2 large sweet potatoes

• 500 g crispy flour

• 200 ml limestone water

• 3 tbsp sugar

• 150 ml coconut milk

• 3 tbsp black sesame seed

• 3 tbsp white sesame seed

• 1 ltr cooking oil

• A pinch of salt
  
  How to make
  
  Peel and cut sweet potatoes into sticks.

• In a mixing bowl, combine flour with sugar, coconut milk, limestone water, and salt. The batter should not be too runny. Then add sesame seeds and Mix until well combined.

• To fry, heat up the oil on low to medium heat. Once the oil is heated, dips sweet potato sticks into the batter, making sure to be evenly coated. Then transfer them into the oil. Fry 3-4 sticks at a time to prevent them from sticking together. Use chopsticks to turn them as they cook. Cook until they are crispy golden brown.

• Remove from the oil and set them on a cool rack before serving. Enjoy these delicious Thai sweet potato fritters as a snack or side dish. They are crispy, sweet and delicious.