This Sweet Potato Shrimp Fritters are the best choice for your weekend back-to-back football marathon or for your backyard bbq party. They’re super easy and fast to make, and not to mention they taste delicious and will keep your stomach full for a while.
Sweet Potato Shrimp Fritters
- 1 medium sweet potato, thinly sliced in to stripe
- 1 lb shrimp, peeled and deveined
- 1 c AP Flour
- 1/2 tsp turmeric powder
- 1 egg
- 1 c beer
- 2 tbsp corn starch
- Dash of salt
- Few ice cubes
- Vegetable oil, as needed
- Cilantro, for garnish
Making the batter: mix together flour, salt, turmeric, egg, beer and corn starch in a medium bowl. Set aside and let the batter sit for at least 30 minutes.
In a large pot, heat enough oil to deep fry fritters (recommend to fill the pot half way with oil)
When oil is ready, put half hand full of sweet potato into batter then carefully transfer the mixture to oil pot. Try to spread out sweet potato mixture into a nice round base for your fritter.
*** You can use a small bowl and transfer a small amount of batter into the bowl. Then add the desired amount of sweet potato, carefully coat sweet potato with batter with your hand or a spoon. After that, slowly transfer the whole mixture into hot oil. This method will eliminate as much batter as possible in the oil, also it will help to form a nice round base for fritter as well as prevent you from burning.
Use a sieve to pick up flour batter formed in the oil
Wait about 1 to 2 minutes or until the sweet potato base are bound together, then carefully put one shrimp on top.
When the base start to turn golden brown, use a spoon to turn the whole fritter upside down and fry for another 3-5 minutes
Then transfer the whole fritter to a pan lined with paper towel to absorb excess oil and cool down.
After 5 minutes, serve immediately with your favorite dipping sauce. You can also garnish them with cilantro before serving.