Sweet Potato Fritters (Maruya na Kamote)

Sweet potato fritters, or kamote maruya, are a favorite Filipino snack made with thin strips of sweet potato in a light, crispy batter.

Depending on where you grew up, you may also know them as kamote fritters, kalingking, or kamote ukoy.

The name may be different, but they are all crisp around the edges, lightly sweet, and perfect for merienda.

This recipe uses rice flour, a little sugar, and baking powder for a thin coating that fries up light and crisp.

Ingredients You'll Need

Notes and Substitutions

• Sweet potato: Any variety will work, but Japanese or Korean sweet potatoes (yellow flesh) are a good choice because they hold their shape and crisp up well.
• Rice flour: This makes the coating light and crisp. Use regular rice flour, not glutinous rice flour. You can also use cornstarch. All-purpose flour will also work, but the coating will be a little thicker and less crisp.
• Baking powder: This makes the batter lighter. If you leave it out, the coating may not be as crisp.

How to Make Sweet Potato Fritters

Step 1: Cut the sweet potatoes

Peel the sweet potatoes and rinse them.

Slice into thin, even strips. Try to keep them the same size so they cook evenly.

If they're too thick, the outside can brown before the inside is cooked.

Step 2: Make the batter

In a large bowl, combine:

• 1 cup rice flour
• 2 tablespoons sugar
• ½ teaspoon baking powder
• A pinch of salt

Add ¾ cup water to start, then mix until smooth.

Add more water as needed (up to 1 cup total) until the batter is thin enough to lightly coat the sweet potatoes. It should drip slowly from a spoon.

If too thick, add a little water. If too thin, add a bit more rice flour.

Let the batter rest for about 5 minutes while you heat the oil.

Step 3: Heat the oil

Heat about ½ inch of oil in a pan over medium-high heat.

To check if the oil is ready, drop a few drops of batter into the oil. If it sizzles right away and floats up, the oil is hot enough.

Step 4: Coat and fry

Add all the sweet potato sticks to the batter and mix until they're well coated.

Use a large spoon or spatula, then scoop some of the sweet potatoes.

Carefully slide them into the hot oil. Lower them close to the oil so it doesn't splatter.

You can leave them loose for crisp edges, or gently press them together if you want a clustered shape.

Fry for 3-5 minutes per side, until golden brown and crisp.

If they're browning too fast, lower the heat so the inside has time to cook.

Don't overcrowd the pan. Cook in batches if needed.

Step 5: Drain and serve

Transfer the fried sweet potatoes to a plate lined with paper towels. Let the excess oil drain off.

If you'd like them sweeter, you can sprinkle or roll them in sugar while they're still warm so it sticks better.

Serve your sweet potato fritters (maruya na kamote) while hot. They're best right after frying.

You can serve them with coffee, hot tsokolate, or even a cold glass of sago't gulaman.

Cooking Tips

• Make sure the oil is hot before frying. If it's not hot enough, the fritters will absorb too much oil.
• Don't overcrowd the pan. Fry in batches so they cook evenly.
• Keep the heat at medium to medium-high. Too hot and the outside browns too fast before the inside cooks.
• Let excess batter drip off before frying. This keeps the coating light.

Recipe FAQs

More Sweet Potato Recipes to Try

• Kamote cue: Fried sweet potatoes coated in caramelized sugar.
• Ginataang kamote: Sweet potatoes cooked in coconut milk.
• Sweet potato turon: Sweet potato and banana wrapped and fried until crisp, then coated in caramelized sugar.
• Minatamis na kamote: Sweet potatoes cooked in brown sugar syrup.
• Sweet potato with ginger syrup: Sweet potatoes cooked with ginger and sugar.