How to Make Perfect Sweet Potato Fritters with Wheat Flour
This sweet potato fritters recipe ensures a perfect batter ratio, preventing the fritters from falling apart. Additionally, whether the fritters turn out crispy and shiny depends on the frying method. These details are covered in Cookbeo's step-by-step guide to making sweet potato fritters with black sesame using wheat and tapioca flour.
Ingredients
- 500g sweet potatoes
- 35g wheat flour
- 50g tapioca flour
- 100g crispy frying mix (unsalted)
- 15g white sugar
- 8g black sesame seeds
- 70ml coconut milk
- Cooking oil
- Dipping sauce: chili sauce, ketchup, mayonnaise
Instructions
Prepare the Sweet Potatoes
Peel the sweet potatoes and cut them into small pieces to steam or boil them more quickly. Rinse the sweet potatoes thoroughly.
Fill a pot with water, using enough to reach about halfway up the steamer basket. When the water boils, place the sweet potatoes in the basket and steam them for 40 minutes over medium-low heat. Check if the sweet potatoes are cooked by piercing them with a chopstick. If they are still firm, steam them longer; if they are soft, remove them from the heat and transfer them to a large bowl.
Besides steaming, you can also boil the sweet potatoes with a little water for about 30 minutes over low heat.
While the sweet potatoes are still hot, mash them finely using a spoon, fork, pestle, hand mixer, or blender. The finer the mash, the smoother and more pliable the sweet potato fritters will be when shaped.
Once the sweet potatoes are finely mashed, mix in the flour to create a dough for shaping into fritters using the following proportions:
- 50g tapioca flour
- 35g wheat flour
- 15g sugar, or more to taste
- 75ml coconut milk
Knead the mixture into a smooth, pliable dough.
Note: Adjust the amount of coconut milk or water added to avoid making the dough too wet. The dough consistency should be smooth but not sticky. Let the dough rest for about 15 minutes.
Next, shape the dough into small fritters resembling cocoons, each about 2-3 finger-widths long. If you're making these fritters for personal use rather than for sale, feel free to shape them in any size you prefer.
When shaping the fritters, make sure to smooth the surface to prevent cracks, ensuring a shiny and even appearance when fried.
Prepare the Batter
Add 100g of crispy frying mix to a bowl along with 8g of black sesame seeds, and mix well.
Next, add 150ml of water to create a wet batter with a smooth consistency, not too thick. This batter will be used to coat the sweet potato fritters before frying.
Fry the Sweet Potato Fritters
Heat oil in a pan over medium heat. Use enough oil to fully submerge the fritters so they cook evenly, turn golden brown, and don’t absorb too much oil.
Dip each sweet potato fritter into the batter and then carefully place it in the hot oil. Fry until the fritters are golden brown on all sides, then remove them and drain on paper towels. Continue frying until all the fritters are done.
You can fry the fritters twice for extra crispiness and longer-lasting warmth. For the first fry, cook the fritters briefly and then remove them to cool. Just before serving, fry them a second time over medium heat until they achieve a golden-brown color and a firm, crispy exterior.
Frying sweet potato fritters
Final Product Requirements
Once cooked, the sweet potato fritters should be a beautiful golden color with a shiny surface. The fritters should be arranged neatly on a plate, looking very appetizing. The outer layer should be crispy, while the inside remains sweet, soft, and fragrant. Occasionally, you'll bite into a black sesame seed, adding a nutty flavor.
Sweet potato fritters are best enjoyed hot, and they can be served with a dipping sauce made of:
- 1 tablespoon chili sauce
- 1 tablespoon ketchup
- 1 teaspoon mayonnaise
This sauce is rich, tangy, spicy, and sweet, perfectly complementing the fritters.
Tips & Notes
- For golden and evenly cooked sweet potato fritters, deep-fry them in plenty of oil.
- To achieve a shiny outer layer, after dipping the fritters in the batter, let the excess batter drip off, leaving only a thin coating before frying them in hot oil.
- To prevent the fritters from bursting or burning, carefully monitor the oil temperature. Once the oil is heated, dip a chopstick into the oil—if small bubbles form around the chopstick, it's the right time to add the fritters. This ensures the inside cooks through while the outside turns a golden brown.
- Since this recipe yields a large batch, you may need to fry the fritters in multiple batches. After each batch, reduce the heat slightly to allow the oil to cool before adding the next batch of fritters. This prevents the outer layer from bursting due to high oil temperatures.
Good luck with making these sweet potato fritters following Cookbeo's recipe!
