Cucur Badak (Sweet Potato Fritters)

Ingredients

• 1 lb Sweet Potato
• 1 cup Grated Coconut
• 0.5 piece Onion
• 0.5 tsp Dried Shrimp Paste (Belacan)
• 0.25 tsp Chili Flakes
• 0.5 tsp Salt
• 2 cup Vegetable Oil

Instructions

1. 1Place the 1 lb of sweet potato in a pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and cook for 15-20 minutes, or until the sweet potato is fork-tender. Drain the sweet potato and let it cool slightly. Peel the sweet potato and mash it in a bowl until smooth.
2. 2Add the 1 cup of grated coconut, 0.5 piece of onion (finely chopped), 0.5 tsp of dried shrimp paste (belacan), 0.25 tsp of chili flakes, and 0.5 tsp of salt to the bowl with the mashed sweet potato. Mix everything together thoroughly with your hands or a spoon until all ingredients are evenly distributed.
3. 3Pour the 2 cups of vegetable oil into a large, heavy-bottomed pot or deep skillet. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a tiny piece of the mixture in; it should sizzle immediately.
4. 4Take about 1 tablespoon of the sweet potato mixture at a time. Roll it between your palms and flatten it slightly into a small patty, about 1.5 inches in diameter. Repeat this with the rest of the mixture.
5. 5Carefully place 3-4 patties into the hot oil, making sure not to overcrowd the pot. Fry the patties for 3-5 minutes per side, until they are a deep golden brown and appear crisp.
6. 6Using a slotted spoon or spider strainer, remove the cooked fritters from the hot oil. Place them on a plate lined with paper towels to absorb any excess oil.
7. 7Repeat steps 5-7 with the remaining sweet potato mixture until all patties are fried.
8. 8Serve the Cucur Badak warm.

Substitutions

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