Korean Sweet Potato Fritters

This recipe is dedicated to my bear. Because he’s sweet. Like Korean sweet potatoes…

Mr. Bear did something lovely the other day. He painted my nails. Claiming to be an “expertised” nail painter, he daubed on the red polish like he was painting the Sistine Chapel. Unfortunately, it turned out more like a toddler’s attempt at abstract decoration. But that’s okay. I loved every minute of it- it was so adorable. And then he did the laundry. I am a lucky girl, indeed.

This recipe is more of a method. It would make a great appetizer or snacks for a crowd. Just use more sweet potatoes. This is one of  my favorite ways to cook Korean sweet potatoes. Completely natural, wholesome, healthy (just a bit of oil to cook them), and non processed. It would be great for after-school snacks for little kids. Or…big kids.

Korean sweet potatoes have a high enough sugar content so that when you pan-fry them, they form a slightly crunchy caramelized crust on the outside. I like to slice them to amplify this crust effect with maximum surface area with minimum effort.

Look at the size of that monster! I put the knives there so you could gauge the size… Sweet potato courtesy of my mother. (Thanks, Mom!) Somehow she always manages to pick the best ones out of the pile. And yes, there is a quality grade difference in the sweet potatoes you pick- they’re kind of like watermelons. Some batches are good, some are just eh. So if you pick some that are not so good, go back and try, try again! They should taste about as sweet as a banana. If it tastes like a regular potato, you got a dud.

See the bright canary yellow inside! I love the color

Resist the temptation to overcrowd them. They need their space- single layer only!

See the caramelization? Nice golden brown crust. Hello, yum.

Korean Sweet Potato Fritters

2 lb korean sweet potato, about 1 large or 2 medium sized
1 cup water
vegetable oil, preferably corn

Scrub the sweet potato clean and rinse well. No need to peel the skin (extra vitamins!). In a medium pot, add the water and potato. Cover and cook over med-high heat until the sweet potato is steamed through. This can take 10-20 minutes depending on how big your sweet potato is. Check every 5 minutes with a knife. If it goes cleanly through, it’s done. (Make sure you don’t over cook at this point, since it will cook one more time on the skillet.)

Remove the sweet potato from the pot carefully and set it out to cool for about 10-15 minutes, until cool enough to handle.

Slice the sweet potato into 1/2  inch slices. Heat a skillet over med-high heat with 2 TB oil. Add the sweet potato slices. Cook for 5-10 minutes, until the bottom becomes a golden brown. Turn the slices over, and cook until the other side becomes golden brown. Transfer to a plate lined with paper towels or napkins to absorb oil. These are best eaten immediately!
And, oh, try to share.