300g peeled sweet potatoes, cut into dice of 3cm thickness
500ml MERRIS Pure Vegetable oil, for deep frying
Ingredients for Batter:
225g sifted rice flour
115g sifted tapioca flour
115g fresh grated coconut
235ml coconut milk
1 tbsp baking powder
1 tsp fine salt
2 tbsp sugar
Combine all the dry ingredients for batter in a larger bowl and stir it gently. Add in the coconut milk into the mixture slowly and stir it until no lumps is observe and the mixture become fairly thick.
Heat MERRIS cooking oil in a wok on high heat. Dip the taro and sweet potatoes into the batter and drop into the oil when little bubbles can be seen in the wok.
Slightly lower down the heat and flip the taro/ sweet potato to another side.
Remove the fritters when both sides is already golden colour. Serve hot.