Sweet Potato Fritters (Maruya na Kamote)
Slotted spoon or tongs
Servings 6
Calories 343kcal
Cost $3-$5
Equipment
- Wide pan
- Slotted spoon or tongs
Ingredients
- 1½ to 2 pounds sweet potatoes
- 1 cup rice flour sub: cornstarch
- 2 tablespoons sugar
- ½ teaspoon baking powder
- A pinch of salt
- ¾ to 1 cup water
- High temperature, neutral oil for frying
Instructions
- Peel and rinse the sweet potatoes. Slice into thin, even strips.
- In a bowl, combine rice flour, sugar, baking powder, and salt.Add ¾ cup water and mix until smooth. Add more water as needed (up to 1 cup) until the batter is thin but not watery.
- Dip the sweet potatoes in the batter, letting excess drip off.
- Heat oil over medium to medium-high heat until hot.
- Fry in batches until golden and crisp.
- Transfer to a plate lined with paper towels. Sprinkle sugar, if you like.Serve warm.
Notes
- Sweet potato: Slice into thin sticks; Japanese or Korean varieties hold shape and crisp well.
- Rice flour: For a light, crisp coating (use regular rice flour, not glutinous).
- Baking powder: Keeps the coating light and crispy.
- Heat oil before frying to prevent soggy fritters.
- Fry in batches — don’t overcrowd the pan.
- Keep heat at medium to medium-high.
- Let excess batter drip off for a light coating.
- To store leftovers: Keep in an airtight container in the fridge for up to 2 days.
- To reheat: Reheat in the oven or air fryer until crisp again.
Nutrition
Calories: 343kcal | Carbohydrates: 41g | Protein: 3g | Fat: 19g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Sodium: 103mg | Potassium: 275mg | Fiber: 3g | Sugar: 7g | Vitamin A: 10725IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 1mg