Name: Shredded Sweet Potato and Carrot Fritters (Ukoy)
Yield: 4 Servings
Ingredients: 3 Thai chiles, thinly sliced; 1 garlic clove, finely chopped; 2 tablespoons chopped red onion; ¼ cup sugarcane vinegar or distilled white vinegar; Kosher salt; 1 medium sweet potato, peeled; 4 medium carrots, peeled; Kosher salt; 8 cups (or more) vegetable oil; ¾ cup (or more) club soda; 1 teaspoon fish sauce; 1¼ cups cornstarch; 4 ounces small or medium shrimp, peeled, deveined; 1 cup cilantro leaves with tender stems; A deep-fry thermometer

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Shredded Sweet Potato and Carrot Fritters

Frying ukoy the Bad Saint way is a very active process—the fritter will blow apart in the oil before you tease it back together. Use a tall pot with plenty of extra room since the oil will bubble vigorously when the mix hits it.

Recipe notes