Crispy Outside, Tender Inside! Sweet Sweet Potato Pancakes
Sweet Potato Pancake & Fritter Recipe: Easy Snack for Everyone
Coating sweet potatoes in a light batter and pan-frying them creates the ultimate snack with a perfectly crispy exterior and a tender, sweet interior. This is ideal for a delightful afternoon treat, a satisfying late-night meal, or an elegant accompaniment to drinks. Experience a special flavor made easily at home!
Ingredients
- 3 small sweet potatoes
- 200ml tempura flour (about 1 cup)
- 200ml cold water (about 1 cup)
- 2 Tbsp all-purpose flour
- Plenty of cooking oil for frying
Cooking Instructions
Step 1
First, thoroughly wash the sweet potatoes and slice them into bite-sized pieces, about 0.5cm thick. Slicing them too thinly might cause them to break apart, while too thick might take longer to cook. Achieving the right thickness is key.
Step 2
Place the sliced sweet potatoes in cold water for about 5 minutes to lightly rinse off some of the starch. This step helps prevent the slices from sticking together and contributes to a crispier finish.
Step 3
In a bowl, combine the tempura flour and cold water. Whisk gently until well combined and there are no lumps, forming a batter. Avoid overmixing; a slightly thin consistency is ideal.
Step 4
Drain the sweet potato slices and place them in a zip-top bag or any plastic bag along with the 2 tablespoons of all-purpose flour. Shake the bag gently to coat each sweet potato slice evenly with a thin layer of flour. This helps the tempura batter adhere better.
Step 5
Dip the flour-coated sweet potato slices into the prepared tempura batter, ensuring each piece is thoroughly coated. Make sure the batter evenly covers the surface of the sweet potatoes.
Step 6
Heat a generous amount of cooking oil in a pan over medium heat. Once the oil is sufficiently hot (you can test with a drop of batter – it should sizzle immediately), carefully place the battered sweet potato slices into the pan.
Step 7
Arrange the sweet potato slices so they don’t overlap too much. Pan-fry them, flipping occasionally, until they are golden brown and cooked through, resembling a deep-fried texture. Adjust the heat as needed to prevent burning while ensuring they cook evenly.
Step 8
Once cooked to a beautiful golden-brown color, remove the sweet potato pancakes from the pan and place them on a plate lined with paper towels. This will absorb any excess oil, keeping them delightfully crispy.
Step 9
Arrange the drained sweet potato pancakes attractively on a serving plate. Your delicious, crispy-on-the-outside, tender-on-the-inside sweet potato pancakes are ready to be enjoyed! They are best served warm.
