A traditional Thai snack, made from sweet potatoes. You can find these balls in orange, purple or yellow, depending on the type of sweet potato used. It is a delicious vegan snack. These little potato balls are great as a snack on their own, but are also a great side disc with Southern style Thai food.
KANOM KAI NOK KRATA
Prep : 30 min Cook: 10 min Ready in: 40 hours Makes: ca. 25 balls
INGREDIENTS
250 grams peeled sweet potato, cut into chunks
1 cup tapioca starch
2 tablespoons rice flour or regular flour
2 tablespoons sugar
½ teaspoon baking powder
¼ teaspoon salt
3 cups of vegetable oil (for deep frying)
EQUIPMENT
Pot for boiling
Steamer or colander
Masher
Bowl for mixing
Wok
Strainer
PREPARATION
Peel the sweet potato and cut into chunks
Steam the potatoes for 15-20 minutes. Let the potatoes cool down.
METHOD
Mash the cooled sweet potato, add in a bowl
Add all ingredients, knead with your hands until you have a soft and smooth (slightly sticky) dough.
Make balls from the dough (table spoon size)
Place the wok on a medium low heat.
Add 3 cups (ca. 5 cm) of oil to the wok and let it heat
Fry the balls in the hot oil until golden brown, stir them around often, to make sure the are cooked evenly. About 7-10 balls per batch for frying. Each batch will take 2-3 minutes.
Strain the balls on kitchen towel
Serve and enjoy
NOTE:
The balls are best eaten right away, but if you want to store them, place them in an airthight container. They keep from maximum 2 days in the fridge.
This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND.
Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley!
A MEAL WITH A VIEW.