Fried sweet potato cake

Overview

Autumn is the time to eat sweet potatoes. I still remember that sweet potato cakes were fried during the Chinese New Year when I was young. Looking at the soft, glutinous and sweet sweet potato cakes, I get greedy😍Now there are sweet potatoes all year round. I can eat them whenever I want and fry them at any time. I am happy😋The color of the fried sweet potato cakes is so beautiful😍

Tags

• staple food
• home cooking
• breakfast
• autumn recipes
• flour
• peanut oil
• red sweet potato
• white sugar

Ingredients

Steps

1. 1 Red sweet potatoes, (the darker the color, the more beautiful the color will be when fried.) Steam in cold water for 30 minutes. Be cooked thoroughly.

   

2. 2 Peel off the skin.

   

3. 3 Sprinkle some sugar while it's hot.

   

4. 4 Press into puree.

   

5. 5 Appropriate amount of flour, more sweet potatoes than flour, so they will be soft and crispy when fried.

   

6. 6 Knead into slightly soft dough.

   

7. 7 Apply a layer of cooked peanut oil to prevent sticking to your hands and make it crispy on the outside and tender on the inside when fried. Eat for a while.

   

8. 8 Heat appropriate amount of oil to 50% heat, low heat.

   

9. 9 Apply oil on your hands, grab an appropriate amount of sweet potato noodles and reunite them. (Fry alone, so you don’t have to worry 😅)

   

10. 10 Pat into pancakes. It should not be too thick, and it should not be too thick.

    

11. 11 Gently put it into the oil pan and fry over low heat. Set the shape slightly, and use chopsticks to gently lift it off the bottom of the pot to prevent it from sticking to the pot.

    

12. 12 When the sweet potato cake floats, increase the heat a little so that it is evenly colored and does not absorb oil. But turn it over frequently. Fry until both sides are golden red; remove from oil and serve on a plate.

    

13. 13 Finished product.

    

14. 14 Success.

    

15. 15 Soft and sweet.

    

16. 16 Finished product.