Korean Fried Sweet Potato
Slice 2 sweet potatoes into even 0.5 cm rounds, and stir 150 ml cold water into 100 g tempura batter mix lightly, stopping while a few small lumps remain. Heat the oil to 170°C, where a drop of batter sinks briefly and rises right back up, coat the rounds thinly, and fry them without overlapping for 3 to 4 minutes, turning once halfway. Take them out when the coating is pale golden and crisp and a chopstick slides in easily.
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 5
About this dish
This is the sweet potato fritter Korean snack shops serve alongside tteokbokki.
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The sweet potato is sliced evenly to about 0.5 cm. If even one thick round sneaks in, it is still hard inside when its coating turns golden. A little salt goes on once they come out of the oil.
Ingredients
Instructions
- 1
Slice 2 sweet potatoes into even 0.5 cm rounds.
Keep the pieces as similar as possible, because thick slices will stay firm while thinner ones brown too quickly in the oil.
- 2
Pour 150 ml cold water into 100 g tempura batter mix and stir lightly.
Stop while a few small lumps remain, because overmixing makes the coating heavier and less crisp.
- 3
Pour 500 ml oil into a pot and heat it over medium heat to 170 degrees Celsius.
If a drop of batter sinks briefly and rises right back up, the oil is ready.
- 4
Dip the sweet potato rounds in the batter and coat both sides thinly.
Let excess batter drip off before frying, so the crust stays light instead of turning thick and oily.
- 5
Add the coated rounds without overlapping and fry for 3 to 4 minutes.
Turn them once halfway through, then lift them out when the coating turns pale golden and crisp.
- 6
Check that a chopstick slides easily into the sweet potato, then drain the pieces well.
Sprinkle evenly with 0.5 tsp salt and serve right away while the coating is still crisp.
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