Crispy Indonesian Sweet Potato Fritters (Ubi Goreng)

Peel the sweet potatoes and cut them into thin matchsticks, about 2 inches long. You can use a mandoline for even slices or a sharp knife.

In a large bowl, whisk together the all-purpose flour, rice flour, granulated sugar, and salt. Gradually add the cold water, whisking until a smooth batter forms. The batter should be thick enough to coat the sweet potato sticks.

Add the sweet potato matchsticks to the batter and toss gently until they are all well coated.

Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, a small drop of batter should sizzle immediately.

Carefully drop spoonfuls of the sweet potato mixture into the hot oil, forming small fritters. Do not overcrowd the pan; fry in batches.

Fry for 3-4 minutes per side, or until golden brown and crispy. Use tongs or a slotted spoon to flip them gently.

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