Khanom Khai Nok Krata (Thai Sweet Potato Balls)

Ingredients

• •400 g sweet potatoes
• •120 g tapioca starch
• •40 g sugar
• •1/2 tsp salt
• •500 ml neutral oil, for frying

Directions

1. 1Peel and cube the sweet potatoes, then boil fifteen minutes until completely soft.
2. 2Drain very well and mash smooth while still hot.
3. 3Work in the tapioca starch, sugar and salt to a smooth dough that no longer sticks to your hands.
4. 4Roll into balls the size of a walnut, keeping them tight so no air is trapped inside.
5. 5Fry at 160C for four minutes, pressing each ball gently against the side of the pan as it rises.
6. 6Raise the heat briefly at the end to colour them, then drain.

💡 Press each ball against the pan while it fries. That is what makes them puff hollow instead of staying dense.

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