Thai Sweet Potato Fritters with Coconut Flakes

Ingredients

• 2 medium Sweet potatoes
• 1 tbsp Red curry paste
• 1 tbsp Lime juice
• 1 tsp Fish sauce
• 1/4 cup Rice flour
• 1/2 cup Shredded coconut flakes
• for frying as needed Vegetable oil

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

Instructions

1. 1Peel the 2 medium sweet potatoes, then use a box grater to grate them into a large bowl.
2. 2Add the 1 tbsp red curry paste, 1 tbsp lime juice, 1 tsp fish sauce, and 1/4 cup rice flour to the bowl with the grated sweet potatoes. Mix everything together thoroughly until the sweet potato is evenly coated.
3. 3Shape the sweet potato mixture into small patties, about 5.08 cm in diameter.
4. 4Place the 1/2 cup shredded coconut flakes onto a shallow plate. Press each side of the patties into the coconut flakes to coat them evenly.
5. 5Pour enough vegetable oil into a 25.4 cm skillet to reach about 0.635 cm deep. Heat the oil over medium heat until it shimmers, approximately 150°C.
6. 6Carefully place the coconut-coated patties into the hot oil, being careful not to overcrowd the skillet. Fry for 3-4 minutes per side, until the fritters are golden brown and crispy. You should hear a gentle sizzle as they cook.
7. 7Remove the fritters from the skillet using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. Serve the Thai sweet potato fritters warm.

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