Kalingking, a delicious sweet potato fritter, shares similarities with Bicol’s well-known Filipino banana fritters, also called Maruya in Tagalog, or Sinapot in Bicol. This savory snack originates from the Bicol region and has since gained popularity throughout the Philippines. Making Kalingking involves slicing sweet potatoes into julienned pieces and coating them in a sweet rice flour batter, commonly known as kakanin. Once coated, the sweet potato pieces are placed on banana leaves and deep-fried until they turn a beautiful golden brown, signifying they are ready to be savored.
Mark’s take on this unique Filipino snack in a recent recipe showcases his cooking style. Using peach-colored sweet potatoes, or kamote, Mark adds an enticing visual appeal to his Kalingking na Kamote recipe, making it even more irresistible. Similarly, Millie took inspiration from Mark’s variation and created her delectable version of fried Kalingking or kamote fritters.
The widespread appreciation for Kalingking or sweet potato fritters, reflects the richness and diversity of Filipino cuisine, with its unique blend of flavors and textures. Whether it’s served as a quick snack or at family gatherings, these mouth-watering sweet potato fritters continue to delight taste buds and showcase the culinary ingenuity of the Filipino people.
Ingredients: yields up to 8 kamote fritters
2-3 pieces of peachy sweet potatoes (kamotes), skinned & julienned
2 cups of sweet rice flour(glutinous rice)
1/2 cup water
1/2 cup of white or brown sugar
4-6 cups cooking oil for frying
2 pieces of banana leaves in squares, if available
parchment papers, cut in large squares(optional)
1/4 tsp of salt
Cooking Procedure:
- Peel off 2 pieces of sweet potatoes or kamote, cut in elongated halves, then cut each in julienne sizes. Set them aside.
- One a large bowl, pour 2 cups of sweet rice flour, apply small amount of salt, add sugar and water. Wisk until flour mixture is thick but moist. Add more water, if needed.
- Immerge all the julienned pieces of kamotes or sweet potatoes into the sweet rice flour mix. Thoroughly incorporate pieces with the rice flour mixture using your hands.
- On a large wok or frying pan, heat up cooking oil at medium-high temperature. If banana leaves are not available, use parchment as a substitute mold to help form the Kalingking shape.
- Lay one piece of the parchment paper on your palm(do the same with banana leaf, if available). Place a portion of the coated sweet potatoes on a parchment paper, let them stick together.
- Carefully place the portioned kalingking( on a parchment paper or banana leaf) on the heated oil to start the frying process.
- Apply hot oil on top of of the kalingking(sweet potato or kamote fritters) as it fries the bottom side. When the bottom side turns brown or cooked, flip the frying kamote fritters and remove the parchment paper.
- Use the paper or banana leaf for the next batch. Repeat the same procedure until all Kalingking or sweet potato (kamote) fritters are fried. Serve them hot and enjoy!
Tip: A snack of kalingking(sweet potato or kamote fritters) is usually consumed with pansit bato noodles with dinuguan(stewed blood soup) and a drink of soda. Try it!
