Recipe Ingredient
- 50g sweet potato, peeled
- 80g yam
- 35g onion, sliced
- 1 tbsp chopped spring onion
- 1 tbsp chopped coriander leaves
- 1 tbsp diced red chilli
- Oil for deep-frying
- Batter:
- 60g plain flour
- 25g potato starch
- 1 tbsp custard powder
- 1 tbsp rice flour
- 1 tsp baking powder
- 1/8 tsp sugar
- 1/4 tsp salt
- 1/2 tsp chicken stock powder
- 100-125ml water or just enough
Instructions
- Mix batter ingredients well together. Shred sweet potato and yam with a vegetable shredder.
- Add the vegetables to the batter.
- Mix in onion, spring onion, coriander leaves and red chilies.
- Stir until well combined. Heat up oil until hot over medium high heat.
- Drop a heaped tablespoon of the battered vegetable ingredients into the oil.
- Deep-fry until golden and crispy.
- Finish off with the rest of the ingredients.
- Remove the fritters and drain well.
- Place them on absorbent paper.
- Serve immediately.
