Indonesian dish that can be made sweet or savory.
Sweet Potato Fritters
- 4 cups sweet potatoes, cubed
- 1 teaspoon salt
- 1 cup cane sugar (or brown sugar) or strong tasting cheese (such as Gorgonzola), crumbled
- 1 1/2 cups rice flour
- 1/2 cup cold water
- 1/2 teaspoon salt
- peanut oil for frying
Boil the sweet potatoes in plenty of water with 1 teaspoon of salt. When cooked, mash them until smooth. Keep aside to cool them. Mix the rice flour with the water, ½ teaspoon of salt until you have a smooth batter.
When you are ready to fry the fritters, divide the mashed sweet potatoes into as many portions as you want. Take a portion and press it flat on a plate or on the palm of your hand. Put ½ teaspoonful of sugar or cheese on to the portion of sweet potato, close the potato round this filling, and form the fritter into a ball or the shape of a croquette (sugar is better for a breakfast fritter, while cheese makes it a more savory dish). Repeat the process until all the ingredients are used up. Dip each fritter into the rice-flour batter before frying them in several batches until golden brown. Serve hot, warm, or cold.
Indonesian Regional Cooking, Sri Owen, 1995