Asian Sweet Potato Fritters Recipes

Asian Sweet Potato Fritters Recipes 

Sweet potatoes have long been a beloved ingredient across Asia, appearing in everything from stews to desserts. With their natural sweetness, creamy texture, and rich color, they shine especially well in fritters. Fritters—whether deep-fried or pan-fried—offer a satisfying crunch outside and a tender bite inside. Here, we explore three distinctive Asian sweet potato fritters recipes from Indonesia, Japan, and India, each bringing its own twist to this comforting treat.

1. Bakwan Ubi (Indonesian Sweet Potato Vegetable Fritters)

Bakwan is a type of Indonesian fritter typically made with shredded vegetables and batter, fried until golden. In this variation, grated sweet potatoes are added for a slightly sweet and earthy flavor that balances beautifully with savory seasonings and crispy texture.

Ingredients:

2 cups grated orange sweet potato

1/2 cup grated carrot

1/4 cup finely sliced scallions

1 small red chili, thinly sliced (optional)

1/2 cup all-purpose flour

1/4 cup rice flour (for crispiness)

1/2 teaspoon turmeric powder

1/2 teaspoon coriander powder

Salt and pepper to taste

1/2 cup water (adjust as needed)

Vegetable oil for frying

Instructions:

Prepare the batter: In a large bowl, mix the all-purpose flour, rice flour, turmeric, coriander, salt, and pepper.

Add vegetables: Stir in grated sweet potato, carrot, scallions, and chili. Mix well to coat the vegetables with the flour mixture.

Add water: Slowly add water while stirring until the mixture binds together but isn’t runny.

Fry: Heat oil in a deep skillet. Drop spoonfuls of the mixture into hot oil, flatten slightly with the back of a spoon, and fry until golden and crispy, about 3–4 minutes per side.

Drain and serve: Remove fritters with a slotted spoon and place them on a paper towel-lined plate.

Serving suggestion:

Serve hot with a side of sambal (Indonesian chili paste) or a garlic-vinegar dipping sauce. These fritters are often enjoyed as a tea-time snack or side dish with rice.

2. Imo Tempura (Japanese Sweet Potato Tempura)

Tempura is Japan’s signature light and airy fried dish, and imo tempura—sliced sweet potato tempura—is a staple at home and in restaurants. This recipe uses Japanese satsumaimo, a sweet, starchy potato with a reddish skin and white flesh, but any firm sweet potato will do.

Ingredients:

1 large Japanese sweet potato, sliced into thin rounds (1/4-inch thick)

1 egg

1 cup ice-cold water

3/4 cup all-purpose flour

A pinch of baking soda (optional)

Vegetable oil for deep frying

Instructions:

Prepare the batter: In a mixing bowl, beat the egg with ice-cold water. Add the flour and a pinch of baking soda. Stir gently—some lumps are okay. The key is to keep the batter cold and not overmix it.

Prepare the oil: Heat oil in a deep fryer or pan to 350°F (175°C).

Dip and fry: Dip each sweet potato slice into the batter and immediately place it in the hot oil. Fry in batches to avoid overcrowding. Cook each slice for about 2–3 minutes per side until crisp and light golden.

Drain: Remove the tempura with chopsticks or a slotted spoon and drain on paper towels.

Serving suggestion:

Imo tempura is often served with a tentsuyu dipping sauce (a mixture of soy sauce, mirin, and dashi), or simply sprinkled with flaky salt. It’s a common side for udon noodles, soba, or as part of a tempura platter.

3. Shakarkandi Tikki (Indian Sweet Potato Patties)

In North India, shakarkandi (sweet potato) is a popular winter street food. Vendors roast or boil them and serve them with lemon and chaat masala. But when mashed and spiced, sweet potatoes make fantastic tikkis—crispy fritters that are savory, satisfying, and naturally gluten-free.

Ingredients:

2 medium sweet potatoes, boiled and peeled

1/2 cup boiled and mashed potato (for binding)

2 green chilies, finely chopped

1 tablespoon grated ginger

1/4 teaspoon cumin seeds

1/2 teaspoon garam masala

1/2 teaspoon chaat masala

1 tablespoon fresh cilantro, chopped

Salt to taste

1/4 cup cornflour or rice flour (for coating)

Ghee or oil for shallow frying

Instructions:

Mash and mix: In a bowl, mash the boiled sweet potatoes and regular potato together. Add chilies, ginger, cumin seeds, garam masala, chaat masala, cilantro, and salt. Mix well to form a smooth dough.

Shape: Divide into equal portions and form into small, flat patties.

Coat: Dust each tikki lightly with cornflour or rice flour.

Shallow fry: Heat a few tablespoons of ghee or oil in a pan. Fry the tikkis until golden brown and crisp on both sides, about 3–4 minutes per side.

Drain: Place them on a paper towel to remove excess oil.

Serving suggestion:

Serve with mint chutney, tamarind chutney, or yogurt raita. These tikkis are perfect for snacking, tea-time treats, or even as a patty in an Indian-style veggie burger.

Why Sweet Potato Fritters Work So Well in Asian Cuisine

Across Asia, sweet potatoes are prized for more than just their flavor. Their affordability, nutrient-dense profile (rich in fiber, vitamin A, and antioxidants), and versatility make them ideal for both savory and sweet dishes. In fritters, their natural starch content helps them bind well, while their sugars caramelize slightly during frying, enhancing the texture and taste.

Each recipe above demonstrates a different frying technique:

Bakwan uses a loose batter and multiple vegetables for texture.

Tempura relies on minimal coating and precise frying for a light, crisp shell.

Tikki uses mashed sweet potatoes formed into patties and pan-fried to a golden crust.

These variations cater to different preferences and occasions, from light snacks to hearty appetizers.

Tips for the Best Sweet Potato Fritters

Grate or slice uniformly: This ensures even cooking and a consistent texture.

Control the oil temperature: Too hot, and the fritters burn before cooking through; too cool, and they absorb too much oil.

Use rice flour or cornstarch for extra crispiness, especially in batter-based recipes.

Serve hot: Fritters are best eaten fresh and warm when their edges are still crispy.

Asian sweet potato fritters showcase how one humble root can take on so many personalities—crispy and airy in Japanese tempura, hearty and spice-laden in Indian tikkis, or mixed with savory vegetables in Indonesian bakwan. Whether you’re craving comfort food or hosting a global-themed dinner, these three recipes bring color, crunch, and flavor to your table.

Helpful Reading 

From Seed to Salsa: Grow Tomatoes and Make Your Own Sauces 

https://www.amazon.com/Seed-Salsa-Tomatoes-Sauces-Harvest-ebook/dp/B0F4PGRYF5/

Growing Strawberries With Kids

https://www.amazon.com/Strawberry-Growing-Kids-Families-Fruit-ebook/dp/B0F73TV5GZ/

Hydroponic and Kratky Sweet Potatoes 

https://www.amazon.com/Hydroponic-Kratky-Sweet-Potatoes-Water-Based-ebook/dp/B0F7892GF5/

Carrot Cake Recipes and Cornbread Recipes 

https://www.amazon.com/Carrot-Cake-Recipes-Cornbread-Breakfast-ebook/dp/B0DJFHM3QQ