Prepare sweet potatoes for frying, ranging from 170g to 180g each. Wash well and drain slightly.

Cut it sideways and cut it like a rice cake. It's good to cut it into 0.5mm to 0.8mm thick. You can fry the last part together. I took it out because of the shape.

Next, put the cut sweet potatoes in a plastic bag and add enough starch.

Then, hold the top of the plastic and mix it well.

Then the starch gets on the sweet potato evenly.

Add brown rice powder, glutinous rice powder, starch powder, and a little salt and mix. The ratio is about brown rice powder 1: glutinous rice powder 0.5: starch powder 0.4: salt 0.02. You can replace it with regular frying powder.

Then add water little by little and mix well with a whisk. Brown rice flour doesn't need more water than flour. Don't put a lot in from the beginning, but add little by little and make it thicker than flour dough. You can add eggs to your taste, but I didn't because I didn't eat eggs. If you add eggs, the dough will be more cohesive.

When the batter is done, add starchy sweet potatoes and soak it in front and back

Put it in the hot oil and fry it.

Add grape seed oil and fry it. Definitely, frying with grape seed oil has the advantage of high smoke point, but it's good because it doesn't absorb much oil. You can fry it with a small amount of oil. The downside is that there is no special scent and it is less savory than regular soybean oil. It brings out the taste of the raw material well, but it's less savory, so it may feel less tasty. Anyway, fried sweet potatoes are delicious.

It's done.