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Chat Thai Fried Sweet Potato Balls (vegan and gluten-free)

sweet potato ball2
Thai Fried Sweet Potato Balls (also known as Khanom Kai Nok Kra Ta) are one of my favourite Thai snacks. I first had them when dining at Chat Thai – a Thai restaurant in the City which serves great authentic Thai food and sweets. From then on, I have been madly in love with these addictive and delicious Thai street snacks.

They taste mildly sweet, slightly crispy on the outside, soft and chewy on the inside. Perfect for afternoon snack or footy night!

The recipe adapted from thai cooking house. It makes balls with slight chewy texture that I like, very similar to Chat Thai Fried Sweet Potato Balls.

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sweet potato ball2

Thai Fried Sweet Potato Balls (vegan and gluten-free)
 
Prep time
Cook time
Total time
 
Crisp, chewy balls of sweet potato goodness...
Author:
Serves: 50 balls
Ingredients
  • 1 large sweet potato - peel and cut sweet potatoes into chunks
  • 1 cup potato or tapioca starch
  • 2 tablespoon gluten free plain flour (I use Bob Red Mill, gluten free flour, you can also use rice flour)
  • ¼ cup sugar
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • 3-4 cups vegetable oil
Method
  1. Bring water to a boil in a steamer.
  2. Steam sweet potatoes in steamer basket, cover. Steam for about 10-15 minutes or until cooked and tender.
  3. When tender, mash with potato masher. Let it cool down.
  4. Add the rest of ingredients and mix them together well.
  5. Roll the a tablespoon of mixture into a small ball, about 2cm in diameter.
  6. Heat vegetable oil in a wok or a deep frying pan on medium to low heat.
  7. Deep fry sweet potato balls in oil until golden brown. (Note: the balls usually start to puff up after 20-30 seconds).
  8. Drain on paper towels.
  9. Serve
Notes
The oil temperature and the cooking time determines how think the outer 'skin' is. I cook the balls for about 3 minutes on very low heat (which I obtained by crowding the wok with lots of dough) as I quite like them to have slightly thicker skin (i.e., more crunch).

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and/or share a picture on Instagram and tag me on the picture.

 

Keren x

8 replies
  1. Corina
    Corina says:

    You mentioned in the heading that these were vegan and gluten free but he ingredients listed include flour. Is another kind of flour used and do the local vendors use wheat flour also?

  2. Keren
    Keren says:

    Hi Corina, thanks for your comment. I’ve clarified the post to note Gluten Free flour (I use Bob Red Mill). You can also use Rice Flour if you have it. I’m not sure what they use at the shops – I’d say they use just normal flour.

    Let me know if that answers your questions.

    Keren x

  3. Susan
    Susan says:

    Hi Karen can I know how much ur sweet potato weigh b4 being peeled and cut? I want to have an estimation on how much sweet potato is used. Thanks.

  4. Susan
    Susan says:

    Hi Keren can I know how much ur sweet potato weigh b4 being peeled and cut? I want to have an estimation on how much sweet potato is used. Thanks.

  5. Keren
    Keren says:

    Hi Susan,

    Good question! About 170g-200g I believe.
    Will update the recipe too :)
    Let me know how you go!

  6. Jessica
    Jessica says:

    I had these in Bangkok on my last trip, but I also had sesame ones with what I think was a hard boiled egg yolk on the inside? Do you know what I’m talking about here and maybe have a recipe for me?? =D sorry for being so vague…

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