Thai Fried Sweet Potato Balls (Khanom Kai Nok Krata)
Crispy on the outside and chewy inside, these Thai fried sweet potato balls — Khanom Kai Nok Krata — are a beloved street snack made with mashed sweet potatoes, tapioca flour, and coconut milk.
Ingredients
For the Orange Sweet Potato Balls:
- 300 g orange sweet potato
- 200 g tapioca flour
- 120 g sugar
- 1 ½ tsp salt
- 80 g coconut milk
- 2 l cooking oil for deep frying
Purple Sweet Potato Balls:
- 300 g purple sweet potato
- 200 g tapioca flour
- 120 g sugar
- 1 ½ tsp salt
- 80 g coconut milk
- 2 l cooking oil for deep frying
Instructions
- Wash, peel, and cut the sweet potatoes into medium pieces. Steam until fully cooked, then mash while still hot until smooth.
- Transfer the mashed sweet potato to a mixing bowl. Add the tapioca flour, sugar, and salt. Mix until crumbly.
- Gradually add coconut milk and knead (or mix) until the dough is smooth and uniform. Test by rolling a small ball — it should hold its shape without being too dry or sticky.
- Roll the dough into small bite-sized balls and set aside.
- Heat oil in a deep pan over medium heat. Once hot (but not too hot- around 160–170°C / 320–340°F), gently add the balls without stirring at first.
- When the surface begins to set, gently stir to prevent sticking. Use a strainer or spatula to gently press the balls, helping them puff up, become hollow inside, and turn crisp.
- Fry until golden brown and evenly crisp. Remove and drain on paper towels before serving.
Notes
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