A new take on a classic Philippine street food. Crispy deep-fried fritters made with various vegetables are the perfect snack or appetizer!
Recipe by: Jimel Iglesia
Photos by: Rezel Kealoha
- 1 cup sweet potato, grated
- 1 cup carrot, grated
- ½ cup heart of palm, grated or thinly sliced
- 1 teaspoon black pepper
- 2 teaspoons of salt
- 1 teaspoon annatto powder, for the red color
- 1 flax egg
- 1 cup of sparkling water
- ¼ cup flour
- 1 ¾ cup cornstarch
- 2 cups cooking oil
In a bowl, combine the sparkling water, flour, cornstarch, flax egg, salt, pepper, and annatto powder.
Beat with a whisk until smooth and let sit for 5 minutes.
Add in the grated sweet potato, carrot, heart of palm, and mix thoroughly until each strand is coated in the batter.
In a deep frying pan, heat oil to 350 degrees F or over medium-high heat.
Using a ladle, slowly spoon the mixture into the oil until it forms a round disk. If it starts to separate, keep forming it into a disk with your chosen utensil.
Cook on each side for 3–5 minutes or until golden and crispy.
Repeat until the batter is gone.
Place each fritter onto a towel to drain the excess oil.
Serve with toyo’t kalamansi sauce.