Fried sweet potato balls: Kanom Kai nok kra ta

If you have been to Thailand and walked along the street you know that you can diverse foods for breakfast, lunch and dinner, along with an array of snacks at any time of the day or night.
These street food snacks are something I miss about Thailand. Even though I cook a lot each day, when I suddenly feel like a particular dish I miss just walking out the front of the home or office and buying it freshly made with the original taste.
I admit that I was a frequent buyer of street food snacks, but among all the available choices there is one snack that I really like called “Kanom Kai nok kra ta”, a form of fried sweet potato balls. I have previously posted this recipe on my blog, but that was a while ago and my instructions have improved. Please enjoy my favorite snack, with a clearer video and an enhanced recipe.

• 500g sweet potato, peeled, steamed and then mashed.
• 150g sugar
• 250g tapioca flour
• 30g corn flour or plain flour is also works with this recipe, but corn flour is crunchier.
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 cup milk (more or less depending on the mixture texture, maybe not use it at all)
• Pandan leave to infuse the oil (optional)
• Oil for deep fry


  1. Peel and cut the sweet potato into small bites. Steam for 15 minutes.
  2. Mash the potato and leave it to cool down.
  3. Add sugar, salt and baking powder then mix well.
  4. Add flour and mix well until a dough forms.
  5. Form the mixture into 1″ balls.
  6. Heat the cooking oil using medium heat until hot.
  7. Fry the pandan leaves until fragrant then remove them.
  8. Add sweet potato and fry them until brown. Gently press the balls with a utensil to expand the balls and increase the external crunch.
    Serve hot or warm. Unfortunately this recipe does not work in an Air fryer but you can subsequently heat them up with Air fryer.

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