Cuisine: Chinese

Category: Chinese

Servings: 6


2 medium Sweet potatoes
1 pint Corn oil
1/2 cup Sugar
Bowl of ice water
1 cup Flour
1/2 cup Cornstarch
1 Egg
1/2 teaspoon Baking powder
1 tablespoon Corn oil


Peel potatoes. Dice in 1-inch squares. Preheat wok. Pour in oil, reserving 2 tbs. Heat to 350 F. Dip potatoes in batter. Deep fry 3 minutes. Preheat second wok or frying pan. Heat remaining 2 tb oil. Stir in sugar, continuously whipping until sugar turns to light brown syrup. Put fried potatoes in syrup to coat. Remove coated potatoes, dip in ice water and place on hot, greased platter. Serve immediately. BATTER: Mix all ingredients, except water. Gradually add water til mixture is consistency of pancake batter. Temperature(s): HOT Effort: AVERAGE Time: 00:15 Source: YEN CHING Comments: SOUTH BRENTWOOD, ST. LOUIS

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