Fried Sweet Potato Balls (Kanom Kai Nok Krata – ขนมไข่นกกระทา)
The most important thing to remember about this recipe is that these sweet potato snacks do not keep, but you can make the dough ahead of time and refrigerate it in cling film for a day or two.
Servings: 22 balls
Ingredients
- 250 grams peeled sweet potato cut into chunks
- 125 grams 1 cup tapioca starch
- 25 grams 2 tablespoons rice flour
- 30 grams 2 tablespoons sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Steam the sweet potato for 15-20 minutes, until fork tender (or boil and drain). Once cooled, mash the sweet potato before kneading in the remaining starches for a few minutes with your hands to attain a soft and smooth, slightly sticky dough.
- Heat at least two inches of oil in a large saucepan or wok (I use 3 cups for my 12 inch wok) to medium low.
- Roll the dough into tablespoon size balls and fry in two batches until golden, agitating them frequently to ensure even cooking. Each batch will take 2-3 minutes.