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Sweet Potato Shrimp Fritters

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.
5 from 1 vote
Prep Time 45 mins
Cook Time 30 mins
Resting time 30 mins
Total Time 1 hr 45 mins
Course Appetizer, Side Dish, Snack
Cuisine Vietnamese
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.