Sweet Potato Shrimp Fritters
A new take on fritters features sweet potato and shrimp. These crispy sweet potato shrimp fritters are the best pick for any occasion event.
Servings: 4 people
Equipment
- Rimmed baking sheet lined with oil absorbed paper
- Sieve
- Large pot for frying
Ingredients
- 1 medium sweet potato thinly sliced into stripes
- 1 lb shrimp peeled, deveined
- 1 c AP Flour
- ½ tsp turmeric powder
- 1 large egg
- 1 c beer
- 2 tbsp corn starch
- 1 dash salt
- few ice cubes
- vegetable oil as needed
- cilantro for garnish
Instructions
- 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.
- 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.
- 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.