Malaysian Sweet Potato and Coconut Fritters
Ingredients
Dough
- 1 kg orange sweet potatoes
- Wheat flour (added gradually)
Filling
- Grated coconut from 1 coconut
- 2 shallots
- 3 inches ginger
- 3 lemongrass stalks
- 1 small spoon dried chili
- Handful of dried shrimp
- Turmeric powder
- Salt
- Sugar
Preparation
Peel the sweet potatoes, boil until soft, drain, and let cool.
Mash the sweet potatoes until smooth and gradually mix in wheat flour until a dough forms, ensuring not to add too much to avoid hardness, then set aside.
Blend the shallots, ginger, dried chili, and dried shrimp together.
Sauté the blended mixture with bruised lemongrass and add turmeric powder.
Cook the spice mixture until fully cooked.
Season with salt and sugar to taste.
Add the grated coconut and stir until well combined.
Continue cooking the filling until it appears cooked and dry, then let it cool.
Take portions of the dough, flatten them, and place a portion of the filling in the center.
Shape the dough around the filling into balls and press slightly.
Optionally, for a better appearance, place a dried shrimp on top.
Fry the fritters in moderately hot oil until golden brown and crispy.
Tips
Apply oil to your hands when shaping the fritters to prevent sticking.
Excess filling can be used for other dishes such as pulut udang or semprong.
When frying, do not stir initially; allow one side to brown before flipping, and once the color is even, stir gently until crispy.
To freeze, fry the fritters until half-cooked, cool completely, store in an airtight container, and place in the freezer.
