Fried sweet potatoes make a very simple Singaporean snack food, delicious hot or cold, on their own or dipped in a chilli sauce. Use a potato about 5cm/2” in diameter, or cut the slices in half if bigger.
Ingredients
350 g sweet potato, skin on, cut into 1/2 cm slices ( a bit thinner possibly, but no thicker)
For the batter: 220ml water mixed with 170g gram flour, 1 tbsp each of garam masala, garlic powder (optional) and salt, 1 tsp cayenne
vegetable oil for frying
Recipe
Heat oil in a wok or pan to a depth of about 5cm.
Coat the slices in the batter - it should be thick enough to coat them so you can’t see their colour, but not really solid. Add a little extra water if necessary.
Drop a tiny amount of batter in the oil - if it cooks in a few seconds it should be hot enough.
Cook a few slices at a time until golden brown, turning over occasionally.
Drain on kitchen paper before serving.
Cook’s notes
The oil can be reused for frying onions if it is not too dark. Make sure you drain off any bits of batter floating around.