Cambodian Coconut-Glazed Sweet Potato Fritters

In a large bowl, combine the grated sweet potato, rice flour, granulated sugar, and salt. Mix well until evenly distributed.

Gradually add 1/4 cup of water to the sweet potato mixture, mixing until a thick batter forms. The batter should hold its shape when dropped.

Heat 2 cups of vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C).

Carefully drop spoonfuls of the sweet potato batter into the hot oil, flattening them slightly with the back of the spoon. Fry for 3-4 minutes per side, or until golden brown and cooked through. Do not overcrowd the pan; fry in batches.

Remove the fritters from the oil and place them on a wire rack lined with paper towels to drain excess oil.

In a small saucepan, combine the coconut milk and palm sugar. Heat over medium-low heat, stirring constantly, until the palm sugar dissolves and the mixture thickens slightly, about 3-5 minutes.

Dip each warm fritter into the coconut glaze, ensuring it's evenly coated. Place them back on the wire rack for the glaze to set slightly before serving.