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Sweet potatoes for the cakes should have orange or dark yellow skin, as white sweet potatoes are less sweet than orange ones. One sweet potato is enough to make two fried potato cakes, according to Nhan Dan Online.
Sweet potatoes are then sliced before being mixed with wheat flour, which should be soaked in water 30 minutes before frying.
The cooking oil should be filled to the brim, for the best cake quality. After about 2 to 3 minutes of frying, the cakes are served hot to maximize their crispiness. A tip for perfecting the dish is adding a little lemon juice to the frying pan to get a crisper shell and give the cakes a deeper brown color.
These cakes have many other versions. There’s a sweet one with filling made from green beans, coconut, and sugar and there’s a savory one with filling made from minced meat, mushrooms, and onions. These cakes are absolutely stunning, beautiful with golden brown shells.
Fried sweet potato cakes recipe:
Sweet potato: 4-5 bulbs
350 ml water
250 gr all purpose flour
60-80 gr sugar
2. Cooking steps
According to Food Adventure/ Nguyendiemmy.wordpress, the first step is to wash and peel the sweet potato carefully, then grate sweet potatoes or simply slice them (Photo: Nguyendiemmy.wordpress)
Mix flour and sugar in a big bowl.
Make a “volcano” in the bowl of flour. Pour water in. Mix well.
Mix grated sweet potatoes with flour texture.
Add about an inch of oil in a shallow pan or pot and heat up
Add a pile of the sweet potato mixture onto a ladle.
Slip the sweet potato batter and shrimp onto the hot oil.
When the underside is nice and golden (this is very quick, maybe a minute), flip the cake over.
Remove when the other side is cooked.
Drain on paper towel.
Note: For more choices you can use husked corn, slice well ripe banana instead of sweet potato.
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