Kuih keledek goreng, or sweet potato fritter is often sold in the same kuih stands as banana fritters. Almost always these two are fried there and then! Sliced thinly, these sweet roots are fried in a light, crispy batter. Not all sweet potatoes are born equal, and it is best to use the sweetest of sweet potatoes (such as the Japanese varieties) for this recipe and keep the more savoury ones for your Sunday roast. You can use the same batter given in my earlier pisang goreng post, but the batter recipe below will give you even crunchier results!
1 small-medium sweet potato, sliced into 4mm slices
2 heaped tablespoon rice flour
2 heaped tablespoon flour
Pinch of salt
120 ml cold water
Oil for deep frying
Whisk the water into the mixture of both flours and salt until smooth. Heat the oil in a wok or frying pan. Dip the sweet potato slices in the batter, coating them well. Drop them gently into the hot oil, to avoid being splashed with hot oil. Fry on both sides until golden. Remove from heat and drain off excess oil with some kitchen roll and enjoy with your cup of hot drink.