Fried Sweet Potato Balls (Khanom Khai Nok Krata) ขนมไข่นกกระทา

Khanom Khai Nok Krata is a Thai street snack made from sweet potato and tapioca starch, rolled into small balls, then deep-fried. The outside shell is crispy but light, and they're airy and gooey on the inside. The name Khanom means snack or sweet and Khai Nok Krata means quail's egg, as the size of the dough ball is about the same as that of a quail's egg. It's vegan and gluten-free.

NOTES:

-When frying make sure the oil is not too hot. If too hot it can brown the outside too quickly before the inside cooks properly.

-While frying the balls will float up, press down with spider strainer and move in circle motions. That way the balls cook and brown evenly and the outer shells become crispy.(Don't press the balls too soon before they float up because it can break the shape of the balls).

-It will take some time to get the sweet potato balls crispy, light and airy. That's the texture you want, if taking out too soon the dough will get soggy.

-Make sure that the balls are browned evenly, and should roughly double in size before fished them out.

-Fry a small batch at a time, about 10-15 balls depending on the pot size.

-If using sweet yams, you will need to add more tapioca starch because it has more moisture than sweet potato.

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INGREDIENTS

1 c. Steamed and Mashed Sweet Potato or Purple Potato or both, skin off (about 3/4 pound uncooked potato)

2 tbsp. Coconut Milk (or more if needed)

2 1/2 tbsp. Sugar

1/4 tsp. Salt

1/4 tsp. Baking Power

1/2 c. Tapioca Starch (or more if needed)

1 1/2 c. Oil for frying

DIRICTIONS

1. Mix mashed potato, sugar and salt together in a large mixing bowl.

2. Add tapioca starch and mix well.

3. Add coconut milk and gently knead until it becomes a smooth dough. (If the dough feels wet and sticky add a little more tapioca starch. If too dry add more coconut milk).

4. Take about 1 teaspoonful of the dough and roll into a small ball. (This should make about 40 balls).

5. Heat oil in a medium size pot over medium heat.

6. Add some of the sweet potato balls into a pot and gently stir so the balls don't stick on the bottom of the pot. Then lower the heat to medium low.

7. Constantly stir until the balls float up. At this time press down with spider strainer and move in circle motions.

8. Keep doing until the balls are evenly browned and double in size, about 7 minutes.

9. Fish out the balls and set on a rack or paper towel lined plate.

10. Serve immediately while still warm.