Crispy & Delicious Mixed Vegetable Fritters
Sweet potatoes, a winter staple, tend to lose moisture and become crumbly. It’s the perfect time to use them up! Let’s transform them into these wonderfully crispy mixed vegetable fritters. Combining various vegetables makes for a delightful snack or a special treat. Enjoy! ^^*
As winter gives way to warmer seasons, stored sweet potatoes often lose their moisture, making them less flavorful. This is the perfect opportunity to creatively use them in delicious ways! This recipe features a delightful vegetable fritter packed with sweet potatoes and an assortment of fresh vegetables, fried to a perfect crisp. Experience the joy of consuming sweet potatoes in a new, delicious form – crispy on the outside, tender on the inside. Let’s make these simple yet flavorful fritters together! ^^*
Fritter Ingredients- 2 medium sweet potatoes
- 1/2 medium carrot
- 1/2 medium onion
- 10 sprigs of crown daisy (shungiku)
- 30-40 strands of oyster mushrooms (or king oyster mushroom, thinly sliced)
- Vegetable oil for deep-frying, as needed
Crispy Batter- 5 parts all-purpose flour (or tempura flour)
- 1 part potato starch
- 1 tablespoon fish sauce (or soy sauce)
- 1 tablespoon plum extract (or syrup)
- 2 pinches of salt
- 2 pinches of dried chili flakes (or dried chili peppers), crushed
- 5 parts all-purpose flour (or tempura flour)
- 1 part potato starch
- 1 tablespoon fish sauce (or soy sauce)
- 1 tablespoon plum extract (or syrup)
- 2 pinches of salt
- 2 pinches of dried chili flakes (or dried chili peppers), crushed
Cooking Instructions
Step 1
First, prepare the vegetables for your fritters. Wash and peel the sweet potato, carrot, and onion. Julienne them into uniform sticks, about 0.5 cm thick and of similar length. Rinse the crown daisy thoroughly and pat it dry. Trim the tough ends of the oyster mushrooms and separate the strands.
Step 2
In a bowl, combine the julienned sweet potato, carrot, and onion. Add the batter ingredients: 5 parts flour, 1 part potato starch. Mix these dry ingredients well. Then, add 1 tablespoon of fish sauce, 1 tablespoon of plum extract, 2 pinches of salt, and the crushed chili flakes. Stir everything together.
Step 3
Add the sweet potato, carrot, onion, and oyster mushrooms to the prepared batter. Gently mix and knead the ingredients together with your hands. It’s crucial to get the batter consistency right. If it’s too thin, the vegetables won’t bind well; if it’s too thick, the coating will be heavy. Gradually add a little more flour or a tiny bit of water until the mixture holds together without being overly sticky or dry.
Step 4
It’s best to coat the crown daisy separately. Crown daisy leaves are delicate and can easily break if mixed too vigorously with the other ingredients. Gently coat the individual sprigs in a small amount of batter, ensuring they are lightly covered.
Step 5
Now, let’s form the fritters. Take about a handful of the vegetable and batter mixture. Gently press and form it into a patty-like shape in your palm. Insert one or two sprigs of the separately coated crown daisy into the center of each patty. This ensures the crown daisy’s aroma and visual appeal are preserved during frying.
Step 6
Checking the oil temperature is key for perfectly crispy fritters! Heat your frying oil to approximately 170-180°C (340-350°F). To test the temperature, drop a small piece of batter into the oil. If it floats to the surface immediately and sizzles, the oil is ready. Too cool, and the fritters will absorb too much oil; too hot, and they’ll burn on the outside before cooking through.
Step 7
Always double-fry your fritters for maximum crispiness! First, fry them in hot oil over medium-high heat until lightly golden and set. Then, reduce the heat slightly and fry them a second time until they are deeply golden brown and thoroughly cooked through. This double-frying technique ensures a super crispy exterior and a perfectly cooked interior.
