Hello Hiveans! Belated Happy Valentine's Day and Lunar New Year to everyone. Today, I cooked up a some sweet potatoes and mung bean sprouts and made it into a delicious and crunchy vegetable fritter dish. It's a favorite here in the Philippines and is eaten with steamed rice and dipped in vinegar. I put my own twist in the dish to match the household taste these days.
This dish revolves around mung bean sprouts and sweet potatoes left over from the long weekend, which I thought would be a good contrast in flavors. I added curry powder to bring out that distinct aroma that invites people to have a bite.
INGREDIENTS
- Mung bean sprouts (1 pack, around 200 grams)
- Sweet Potato (2 pieces)
- Egg (1 piece)
- Flour (1 cup)
- Water (1 cup)
- Soy sauce (1/2 tablespoon)
- Pepper (1 teaspoon)
- Salt (1/2 teaspoon)
- Mushroom Powder (1 teaspoon)
- Salt & Pepper (To taste)
- Cayenne (To taste)
- Mushroom Powder Seasoning (To taste)
- Curry Powder (1 teaspoon)
PROCEDURE
- Wash and cut the ingredients. Set aside.
- Mix the mung bean sprouts and sweet potatoes in a mixing bowl and set aside.
- Mix in the dry ingredients in a bowl. Add in the egg and water. Don't add the water all at once. Check if the batter is just the right consistency or viscosity to create structure that is enough to bind together the ingredients but not to thick that it overpowers the fritter.
- Pour the batter over the sprouts and julienned sweet potatoes.
- Heat the oil in a pan and put in 1 heaping tablespoon of the mixture. Fry until golden brown at low to medium heat. I personally like cooking at the low settings so I cook around 40 seconds to 1 minute for each side.
- Place a table napkin on a plate or bowl and let it absorb the oil from the frying.
- Serve on top of steamed rice with cane vinegar on the side.
- Serve immediately and enjoy with a friend!
I added soy sauce, salt and pepper to the cane vinegar for the dipping sauce.
A Picture Paints a Thousand Words
These are the ingredients. :)
The batter should look like this...
Mixing the batter into the veggies.
Frying fritters...
Looking good. :)
But not this one which I left a little longer in the oil. lol
And, viola!
That's it for now. I loved eating this dish with the crunchy edges and the mixture of flavors. The curry added to the personal touch that I've been putting in the dishes I have been cooking the past days.
Thanks for dropping by and reading my post. Keep safe and have a great day everyone! :)
*all photos are mine, thanks to 
**I used canva.com for the thumbnail image.