🍠 Crispy Sweet Potato Fritters (Mun Thod) — Thai-Style & Perfectly Crunchy!

all-purpose flour

🥗Healthier: chickpea flour

💰Cheaper: cornmeal

Chickpea flour adds protein and fiber while being gluten-free.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and has a neutral flavor.

Prepare ingredients for 10-12 servings.

In a mixing bowl, combine 100 g of rice flour, 50 g of cornflour, 40 g of wheat flour, 70 g of granulated sugar, 1/2 tsp of salt, and 1/2 tsp of baking powder. Whisk until well combined.

Add 150 ml of cold water to the dry ingredients and whisk until smooth. Add water bit by bit to control the consistency.

Mix in 70 g of grated coconut to the batter.

Add 50 ml of cold water to dilute the batter, then whisk until well mixed.

If the batter is too thin, add 20 g of rice flour and mix again until the consistency is perfect.

Refrigerate the batter until ready to use.

Peel the sweet potatoes and rinse them until clean.

Cut each sweet potato in half vertically, then slice into 1/2 cm thick pieces. Set aside.

In a large pan, heat 1 kg of cooking oil for deep-frying and set a timer for 10 minutes.

Test the oil's readiness by inserting cooking chopsticks; if bubbles form, the oil is hot enough.

Take the batter out of the fridge and coat about 1/4 of the sweet potato pieces in the batter.

Deep-fry the coated sweet potatoes in hot oil for 5 minutes without sesame seeds.

While the first batch cooks, add 20 g of white sesame seeds to the remaining batter and mix.

Coat the remaining sweet potato pieces in the batter and set aside.

After 5 minutes, turn the sweet potatoes to the other side. Use a spatula, tongs, or chopsticks to separate any pieces that stick together.

Continue frying for another 5 minutes, or until golden brown and crispy.

Remove the cooked sweet potatoes from the oil and place them in a strainer to shake off excess oil, then rest on a cooling rack.

Remove any leftover flour batter from the oil before frying the second batch.

Fry the second batch of sweet potatoes with sesame seeds for 5 minutes, then flip them and continue frying for another 5 minutes.

Remove the second batch from the oil and rest on the cooling rack with the first batch.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens