Shredded Sweet Potato and Carrot Fritters (Ukoy)

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 330°F–340°F.

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).

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 330°F and 340°F, 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.

Repeat entire process with remaining sweet potato and carrot mixture, cilantro, shrimp, and cornstarch slurry to make 2 more fritters.

Season fritters lightly with salt.

Serve with chile vinegar alongside for dipping.

Chile vinegar can be made 3 days ahead.

Cover and chill.

Vegetables can be salted, drained, and patted dry 1 day ahead.

Cover and chill.