Crispy Sweet Potato Fritters With Thai Sweet Chili

[Mephisto927]

Crispy Sweet Potato Fritters With Thai Sweet Chili Dipping Sauce



1 1/2 lbs Sweet Potatoes

1 1/2 c Rice Flour

1 tsp salt

1 c carbonated water(I use 7 Up)

1 - 2 cups oil for frying



Peel & Shred potatoes fine in as long a strands as possible



Note for extra crispy fritters spread strands on a cookie sheet in a single layer and dehydrate in a 100 degree oven for 2 - 3 hrs

(moisture in the potato will soften the fritter as you fry them)


Whisk together rice flour, salt, and 7 Up to form a smooth batter


Add sweet potato strands and make sure all are well coated



Fry in small batches and don't crowd the pan.



These fritters absorb less oil than others


Since the batter is so light, they are a fine shred and because of the extra drying they cook quickly, about 1 minute per side


They form little nests as they cook, just try to spread them out thinly.



spread them out on paper towels as you finish a batch



Dipping Sauce

Mix together

1 1/2 c Thai sweet chili sauce

1/2 c chopped nuts - Peanuts are traditional but I like Macadamia nuts

2 TB chopped cilantro



Try using Okinawan Purple Sweet Potatoes for a brighter color.