Thai Fried Sweet Potato Balls (Khanom Kai Nok Krata)

You’ll often find vendors frying them in big woks on Bangkok’s bustling streets — their sweet aroma alone is enough to draw a crowd. This authentic recipe was shared with Chef’s Pencil by Chef Lyn, a chef instructor at the renowned Siam Culinary Academy in Bangkok, who teaches the art of Thai cuisine and traditional street foods.

Her version combines both orange and purple sweet potatoes for beautiful color contrast and balanced flavor — naturally sweet, nutty, and slightly salty. Enjoy them warm for the perfect mix of textures: crispy outside, soft and chewy inside — the ultimate Thai comfort snack.

For the Orange Sweet Potato Balls:

• 300 g orange sweet potato
• 200 g tapioca flour
• 120 g sugar
• 1 ½ tsp salt
• 80 g coconut milk
• 2 l cooking oil for deep frying

Purple Sweet Potato Balls:

• 300 g purple sweet potato
• 200 g tapioca flour
• 120 g sugar
• 1 ½ tsp salt
• 80 g coconut milk
• 2 l cooking oil for deep frying

Instructions

• Wash, peel, and cut the sweet potatoes into medium pieces. Steam until fully cooked, then mash while still hot until smooth.
• Transfer the mashed sweet potato to a mixing bowl. Add the tapioca flour, sugar, and salt. Mix until crumbly.
• Gradually add coconut milk and knead (or mix) until the dough is smooth and uniform. Test by rolling a small ball — it should hold its shape without being too dry or sticky.
• Roll the dough into small bite-sized balls and set aside.
• Heat oil in a deep pan over medium heat. Once hot (but not too hot- around 160–170°C / 320–340°F), gently add the balls without stirring at first.
• When the surface begins to set, gently stir to prevent sticking. Use a strainer or spatula to gently press the balls, helping them puff up, become hollow inside, and turn crisp.
• Fry until golden brown and evenly crisp. Remove and drain on paper towels before serving.