Burmese Sweet Potato Fritters (Kachin Kaw Paw)

Ingredients

• 1 cup Sweet Potato, cooked and mashed
• 1/2 cup Rice Flour
• 1/4 cup Shredded Coconut
• 2 tablespoons Sugar
• 1/4 teaspoon Salt
• as needed Vegetable Oil, for frying

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a mixing bowl, combine the 1 cup of cooked and mashed sweet potato, 1/2 cup of rice flour, 1/4 cup of shredded coconut, 2 tablespoons of sugar, and 1/4 teaspoon of salt. Mix these ingredients thoroughly with a spoon or your hands until a cohesive, dough-like mixture forms.
2. 2Pour enough vegetable oil into a large, heavy-bottomed skillet to cover the bottom by about 0.635 cm. Heat the vegetable oil over medium heat until it reaches 175°C.
3. 3Carefully drop rounded tablespoonfuls of the sweet potato mixture into the hot vegetable oil, frying in batches if necessary to avoid overcrowding the skillet. Fry each fritter for 3 to 4 minutes per side, until it achieves a deep golden brown color, appears crispy, and you hear a gentle sizzling sound.
4. 4Using a slotted spoon, carefully remove the cooked fritters from the vegetable oil. Place them on a plate lined with paper towels to absorb any excess oil.
5. 5Serve the fritters warm.

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