DEEP-FRIED SWEET POTATO LEAVES

150 g sweet potato leaves

FOR BATTER:

35 g rice flour

100 g plain flour

1/2 tsp baking powder

1/2 tsp chilly paste

Salt to taste

1/4 tsp sugar

130ml water

METHOD:

Wash sweet potato leaves thoroughly &

drain in a colander. 

Pluck the leaves & discard tough fibrous stems.

To make batter, sift both kinds of flours & baking

powder into a mixing bowl.

Add sugar, chilly paste

 & salt.

Make a well in the center & gradually blend in

water until batter is smooth.

It should be slightly thick.

Dip the sweet potato leaves one or two at a time

into the batter.

Deep-fry in hot oil for less than a minute or until

 golden & crispy.

Drain on absorbent paper & arrange the battered

vegetable on a serving dish.

Serve hot with chilly or tomato sauce .

NOTE:

Sweet potato leaves can be replaced

With spinach leaves.