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Khanom Kai Nok Krata (Fried Sweet Potato Balls)

Very very hot summer has almost been over (?). Autumn is approaching and with it the whole atmosphere has turned a bit gloomy. However, it also offers a treat for taste buds as the vast variety of delicious seasonal fruit and vegetables fill up the stores. I love autumn and I personally think autumn is all about eating. 

One of the best autumn comfort foods I absolutely love is sweet potatoes. Do you remember that I also wrote about Japanese sweet potatoes several months ago?   Maybe not... So I will tell you again that they taste so tasty. Apart from making tempura and Japanese desserts, I often use them to make Khanom Kai Nok Krata.  

Khanom Kai Nok Krata literally means quail 's eggs. It derived from the fact that each fried ball has the size of a quail's egg. (You can tell from the picture that they do not actually has  the same size.) Moreover, the outer shell of these fried balls are so thin and crispy that when you press, it will crack in a similar manner to an eggshell. The flavor is mild sweet. Thais love to have them as all time snack. 

Here is my Khanom Kai Nok Krata recipe. Try it out, it is seriously delicious. 

Ingredients (2-3 servings)
250 grams sweet potatoes
100 grams tapioca starch
15 grams all purpose flour
60 grams sugar
1 teaspoon baking powder
1/4 teaspoon salt  
3 tablespoon coconut milk
vegetable oil for deep frying 

Preparation
1. Peel off the skin and cut the sweet potatoes into thick pieces. Boil until are soft and done. Mash them. 

2. Add tapioca starch, all purpose flour, sugar,baking powder, salt and coconut milk. (The coconut milk is added just to make the mixture has enough water to form the ball of dough. You sure can add it more or less.) Roll the mixture into a ball. Do not knead.    
 3. Roll the mixture into small balls. 

4. Deep fry the balls over the very low heat. You should allow them to cook for 20-30 seconds and move them around a little bit until are lightly brown. Kranom Kai Nok Krata street vendors in Bangkok often lightly press these fried balls with a large strainer. I think it will give them the bounciness. I tried it today and it was fun.

5. Transfer them to a serving plate. For best taste, eat these hot!

Nami | Just One Cookbook  – (September 29, 2012 at 1:45 PM) Reply To This Comment  

I've never tried this before but I already know I'd totally enjoy this fried sweet potato balls. The Japanese loves sweet potatoes and these balls would be a great hit in Japan!!

Tataya Kudo  – (September 29, 2012 at 7:53 PM) Reply To This Comment  

@ Nami, Thank you for your kind comment.

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