Directions

1. 1

   Pour peanut oil into a heavy saucepan or deep fryer to a depth of 2 inches. Heat the oil to 375°F over medium-high heat. Use a deep-fry thermometer to ensure the temperature is accurate before proceeding.

2. 2

   While the oil heats, peel the sweet potatoes and grate them into a medium bowl using the large holes of a box grater or a food processor fitted with the shredding blade.

3. 3

   Pour boiling water over the grated sweet potatoes until they are just covered. Let the mixture stand for 15 minutes to soften the potatoes slightly and release excess moisture.

4. 4

   Drain the sweet potatoes thoroughly in a fine-mesh strainer, pressing gently to remove as much liquid as possible. Transfer the drained potatoes to a clean bowl.

5. 5

   Add the beaten egg, flour, salt, and black pepper to the drained sweet potatoes. Stir well until all ingredients are evenly distributed and the mixture reaches a thick, cohesive consistency that holds its shape when scooped with a spoon. If the mixture seems too thick and crumbly, add warm water 1 tablespoon at a time. If it is too loose and wet, add a little more flour.

6. 6

   Once the oil reaches 375°F, carefully drop the sweet potato mixture into the hot oil using a tablespoon as a scoop. Add 4 to 6 fritters at a time, being careful not to overcrowd the pan. The fritters will sink initially and then rise to the surface.

7. 7

   Fry the fritters for 3 to 5 minutes total, gently turning them once halfway through cooking. They are done when they float and are light golden brown on both sides.

8. 8

   Using a slotted spoon, remove the cooked fritters from the hot oil and transfer them to a plate lined with paper towels to drain excess oil. Serve the fritters while they are still hot.