Thursday, September 06, 2012

Sweet Potato Fritters

I was craving for some vadai the other day but found out that I don’t have any yellow dhal in my pantry. And you know when you have the craving you just need to have something. So I came up with this. Since I have some sweet potatoes left from my Kuih Keria so I just put it in the blender and blend it up, mix it with the rest of the ingredients and fried them up. It turns out much better than I expected but not as crunchy as vadai though. Nevertheless I am happy with it. The fritters look very much like Thai Fish Cake isn't it :)


400 gram sweet potatoes – peel and cut into small chunks
10 large shrimps – peel and deveined
2 sprigs of curry leaves – remove the stems, and chopped up the leaves
4 spring onions - chopped
2 shallots - chopped
3 bird eye chilies - chopped
1 tbsp sesame seeds
2 tbsp corn flour
3 tbsp rice flour


1/2 tsp pepper
1/2 tsp turmeric powder
1 tsp chicken bullion powder
salt to taste

1. Put the sweet potatoes in the food processor and blend until fine. Remove and set it aside. Roughly blend the shrimps (not too fine) and add it into the sweet potato.
2. Mix the rest of the ingredients into the sweet potato mixture and mix until well combined. Set it aside to rest for 15 minutes.
3. In the meantime, heat up some oil over medium heat for shallow frying. Wet your hands with a bit of water, take a spoonful of the mixture, place the mixture on the palm of your hand and make it into round and then flatten it slightly.
4. Drop it into the oil; repeat the same to the rest of the mixture. Fry until golden brown. Remove from oil and drain it on paper towel.
5. Serve warm or at room temperature.

I am also submitting this dish to to Muhibbah Malaysian Monday roundup, created and hosted by Sharon of Test with a Skewer and Suresh of 3 Hungry Tummies.


The Experimental Cook said...

This definitely looks like vadai from my favorite Tekka stall. I think it will taste great freshly fried.

ann low said...

Love this creation and I love sweet potato. Sounds so flavourful and delicious :)

Shereen said...

What a great idea! I have never been successful in making vadai. Maybe I've used the wrong kind of dhall.All these while, I never knew that there are so many kind of dhalls... like mackerel fish.. Lol!You know, this recipe reminds me of our kuih kodok/ jemput-jemput.

Mich - Piece of Cake said...

They really do looke like Thai fish cakes, but I love the idea they are made of sweet potatoes! I will try this out.

Mel said...

You can create something else when you have run out some part of ingredients with substitute! It sure does look yummy! Good for you.

3 hungry tummies said...

I know about such craving hehe
good alternative though :)

Alice said...

such a nice twist, i guess my family will like this :)

Lisa Ho said...

Hi Gert
Its been awhile since I makan vadai too :(
Your pumpkin fritters are marvellous ...:D

FiSh said...

i love this savoury delight with a little dip :)

Latest: Bird's Nest Mooncake: Best of The Year!

ICook4Fun said...

The Experimental Cook, oh yes they do look like vadai :)

Ann, hope you try it out some day :)

Shereen, maybe we can make it together when you are here. It is not that difficult.

Mich, yea they do look like fish cake :)

Mel, thank you :)

3 hungry tummies, yea we do have craving especially local food when we are so far away from home.

Alice, hope you try making this :)

Lisa, actually it is sweet potato :)_

Fish fish, me too :)

Laura Hunter said...

Is the sweet potato raw when you blend it?