Kumara fritters - frituras de yautia
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 1 | kilograms | Kumara |
| 2 | tablespoons | Cornflour |
| 2 | teaspoons | Baking powder |
| 2 | Eggs | |
| 100 | millilitres | Milk |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Nutmeg |
| Olive oil for frying | ||
Directions
Because kumara is so moist, baking it before mashing as this recipe instructs yields the best result. But it is expensive and inefficient to run an oven to cook one or two sweet potatoes. If you are not baking anything else, steam the kumara, dry it well before mashing and add a little more cornflour if necessary.
Bake 1 kg kumara until tender then mash when the kumara has cooled a little, sift in 2 tablespoons cornflour and 2 teaspoons baking powder and mix well.
Add 2 eggs, beaten, 100 ml milk, teaspoon salt, half teaspoon nutmeg and mix again.
Heat a little olive oil in a frying pan and drop the mixture into it by the heaped tablespoonful Fry until browned on both sides.
Makes about 16
Posted be Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald, 4/27/93. Courtesy Mark Herron.