Malaysian Sweet Potato & Coconut Fritters (Cekodok Ubi Keledek)

In a large bowl, combine the grated sweet potato, all-purpose flour, shredded coconut, palm sugar, and salt. Mix well until all ingredients are evenly distributed.

Gradually add water, 1 tablespoon at a time, mixing until a thick, sticky batter forms. The batter should be just wet enough to hold its shape when dropped.

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

Carefully drop spoonfuls of the batter into the hot oil, ensuring not to overcrowd the pot. Fry for 3-4 minutes per side, or until golden brown and cooked through.

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

Serve warm and enjoy these delicious Malaysian Coconut and Sweet Potato Fritters.