Ingredients

• 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

Instructions

1. Mix chiles, garlic, onion, and vinegar in a small bowl; season with salt.
2. Fritters: 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. 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.
3. 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.
4. 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.
5. 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).
6. 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.
7. Repeat entire process with remaining sweet potato and carrot mixture, cilantro, shrimp, and cornstarch slurry to make 2 more fritters.
8. Season fritters lightly with salt. Serve with chile vinegar alongside for dipping.
9. Do Ahead 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.
10. 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.