Shredded Sweet Potato And Carrot Fritters (Ukoy)

• 3 Thai chiles, thinly sliced
• 1 garlic clove, finely chopped
• 2 tablespoons chopped red onion
• 1/4 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
• 3/4 cup (or more) club soda
• 1 teaspoon fish sauce
• 1 1/4 cups cornstarch
• 4 ounces small or medium shrimp, peeled, deveined
• 1 cup cilantro leaves with tender stems
• A deep-fry thermometer

1. Mix chiles, garlic, onion, and vinegar in a small bowl; season with salt.
2. Thinly slice sweet potatoes and carrots into 3x1/4" planks (use a mandoline if you have one), then slice lengthwise into matchsticks. Place in a medium bowl and toss with a few pinches of salt. Let sit until slightly softened, about 30 minutes. Rinse off salt and pat dry.
3. Pour oil into a large heavy pot to a depth of at least 2" but with at least a 4" headspace, as oil will bubble aggressively when you add fritters. Fit pot with thermometer; heat oil over medium-high until thermometer registers 330u0b0F-340u0b0F.
4. Meanwhile, combine club soda and fish sauce in a large measuring glass. Add cornstarch and whisk until smooth. Place half of sweet potato and carrot mixture, shrimp, and cilantro in a medium bowl and toss to combine. Pour in half of cornstarch slurry and toss to coat (slurry should cling to shrimp and vegetables in a light, even layer).
5. Using a slotted spoon, carefully lower half of slurry-coated vegetable and shrimp mixture into oil. Once bubbling subsides, mixture will disperse across the surface of oil. Using a spider or a clean slotted spoon, corral vegetables and shrimp by gathering them against the side of the pot until they form a large mound that clings together and can be turned as a single unit. Fry, turning occasionally and increasing heat as needed to keep oil temperature between 330u0b0F and 340u0b0F, until fritter is golden brown and crisp around edges, about 4 minutes. Transfer to a wire rack set inside a rimmed baking sheet. Repeat process with remaining slurry-coated vegetable and shrimp mixture, adding a splash or so of club soda if needed to loosen batter (it should look like a glossy coating), to make another fritter.
6. Repeat entire process with remaining sweet potato and carrot mixture, cilantro, shrimp, and cornstarch slurry to make 2 more fritters.
7. Season fritters lightly with salt. Serve with chile vinegar alongside for dipping.
8. Chile vinegar can be made 3 days ahead. Cover and chill.
9. Vegetables can be salted, drained, and patted dry 1 day ahead. Cover and chill.

chiles, garlic, red onion, sugarcane vinegar, kosher salt, sweet potato, carrots, kosher salt, vegetable oil, club soda, fish sauce, cornstarch, shrimp, cilantro, thermometer

Taken from www.epicurious.com/recipes/food/views/shredded-sweet-potato-and-carrot-fritters-ukoy (may not work)