Japanese Sweet Potato Fritters (2011-10-10)
Like the burdock fritters, the same procedure can be applied to Japanese sweet potatoes except there's no need to soak and rinse them. Just shred them, mix in flour and corn starch and fry.
Since Japanese sweet potatoes are very dry, you'll need to add a
couple of tablespoons of water to them to make the shreds clump
together. I've not tested the recipe on American style sweet
potaoes or yams which contain a lot more moisture, but I think they'll
work too. Just withhold the water or reduce the amount
accordingly.
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