Korean Shredded Sweet Potato Fritter
Sweet potato is cut into thin strips and pan-fried with julienned carrot and onion in a tempura-style batter. The overlapping sweet potato strands crisp up beautifully at the edges, while the centers stay soft and naturally sweet. A sprinkle of black sesame seeds adds a nutty note and visual contrast. Using cold water in the batter keeps it light, preserving the crunch of each vegetable strand after frying.
Adjust Servings
Instructions
- 1
Julienne sweet potato, carrot, and onion, then place in a large bowl.
- 2
Add tempura flour and salt first, tossing to coat the vegetables.
- 3
Add cold water gradually and mix with chopsticks into a not-too-thin batter.
- 4
Heat oil, spread batter wide in pan, and cook over medium heat for 3 minutes.
- 5
Sprinkle black sesame, flip, and cook 3-4 more minutes until edges are crisp.
- 6
Cut into serving pieces and serve while hot.
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