Sweet Potato and Vegetable Fritters: A Crispy, Nostalgic Snack for the Whole Family
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Introducing the delightful Sweet Potato and Vegetable Fritters, a dish that evokes warm memories and is perfect for the whole family to enjoy. The wonderful combination of crispy exteriors, sweet potato interiors, and crunchy vegetables makes these fritters an excellent snack or even a satisfying meal. Add a touch of specialness to any day, ordinary or extraordinary, with these delicious sweet potato and vegetable fritters!
Main Ingredients- 2 medium sweet potatoes
- 50g carrot (approx. 1/4 medium carrot)
- 50g broccoli (approx. 1/4 small head)
- 1/2 medium onion
- Cooking oil (for deep frying, generously)
Crispy Batter- 2 cups fritter mix (approx. 200g)
- 2 cups cold water or ice water (approx. 400ml, adjust for batter consistency)
- 1 Tbsp cooking oil (added to batter for extra crispiness)
- 1 pinch of salt (for seasoning)
- 2 cups fritter mix (approx. 200g)
- 2 cups cold water or ice water (approx. 400ml, adjust for batter consistency)
- 1 Tbsp cooking oil (added to batter for extra crispiness)
- 1 pinch of salt (for seasoning)
Cooking Instructions
Step 1
First, prepare all the ingredients for the sweet potato and vegetable fritters by washing them thoroughly. Peel the sweet potatoes and the onion. Prepare the broccoli by separating it into florets.
Step 2
Since the sweet potato is the star, slice it into thick strips, about 0.5cm thick. This ensures a pleasant texture when bitten into after frying.
Step 3
Julienne the carrot and onion to a similar thickness (about 0.5cm) as the sweet potato. For the broccoli, you can either separate it into bite-sized florets or chop it finely so it mixes well with the other vegetables. Aim for similar sizes for an even cooking experience.
Step 4
In a large bowl, combine the prepared sweet potato, carrot, onion, and broccoli. Sprinkle about 4 tablespoons of fritter mix over them. This dry coating helps the batter adhere better to the vegetables later.
Step 5
Gently toss the ingredients with a spatula or your hands until all the vegetables are lightly coated with the fritter mix. Ensure an even, thin layer of the dry mix covers all the vegetables. Avoid overmixing.
Step 6
In a separate bowl, add 2 cups of fritter mix and 2 cups of cold water or ice water. Stir in 1 tablespoon of cooking oil and a pinch of salt. Whisk quickly with a fork or whisk to create the batter. It’s best not to overmix; a few lumps are perfectly fine and will result in a crispier fritter. Using ice water will contribute to extra crispiness.
Step 7
Heat a generous amount of cooking oil in a pot to about 170-180°C (340-355°F). You’ll know it’s ready when a drop of batter sizzles and floats to the surface. Dip portions of the coated vegetables into the batter, ensuring they are well-coated, then carefully place them into the hot oil. Avoid overcrowding the pot, as this can lower the oil temperature and make the fritters soggy. Fry in batches until golden brown and crispy. Drain on paper towels to remove excess oil. Enjoy your delicious homemade fritters!
