SolarMother
Dagobah Resident
For those that like sweet potatoes or any variety of yams, you can make deep fried fritters using this recipe and substituting buckwheat flour for regular flour, use xylitol or natural sugar, lard instead of oil, probably don't need the egg either if you are egg intolerant.
http://www.whats4eats.com/appetizers/pilus-recipe
4 to 6 servings
* Sweet potatoes, peeled and cut into large chunks -- 1 pound
* Buckwheat Flour -- 1/4 cup
* Egg, beaten -- 1
* Brown/natural or palm sugar -- 1 1/2 tablespoons
* Salt -- 1 teaspoon
* Oil/fat for deep frying
Method
1. Place the sweet potatoes in a large, heavy-bottomed pot and cover with water. Set the pot over a medium flame and simmer until cooked all the way through, around 8-12 minutes.
2. Drain the cooked sweet potatoes and mash them or put them through a ricer. Return the potatoes to the pot and cook over very low heat, stirring constantly, for another 5-6 minutes, until they begin to dry out. Remove the potatoes from heat and allow to cool.
3. Beat in all the remaining ingredients except for oil until smooth. Add more flour if the batter is too moist to hold its shape on a spoon.
4. Heat the oil in a deep fryer or large skillet to 350-360°F. Drop large spoonfuls of batter into the oil and brown on both sides, turning occasionally. Remove to a plate lined with paper towels and finish with the remaining batter.
Notes
* The second reheating and cooking of the sweet potatoes is necessary to dry them out somewhat and make sure the batter will not be too moist. This renders the sweet potato to be like flour.
http://www.whats4eats.com/appetizers/pilus-recipe
4 to 6 servings
* Sweet potatoes, peeled and cut into large chunks -- 1 pound
* Buckwheat Flour -- 1/4 cup
* Egg, beaten -- 1
* Brown/natural or palm sugar -- 1 1/2 tablespoons
* Salt -- 1 teaspoon
* Oil/fat for deep frying
Method
1. Place the sweet potatoes in a large, heavy-bottomed pot and cover with water. Set the pot over a medium flame and simmer until cooked all the way through, around 8-12 minutes.
2. Drain the cooked sweet potatoes and mash them or put them through a ricer. Return the potatoes to the pot and cook over very low heat, stirring constantly, for another 5-6 minutes, until they begin to dry out. Remove the potatoes from heat and allow to cool.
3. Beat in all the remaining ingredients except for oil until smooth. Add more flour if the batter is too moist to hold its shape on a spoon.
4. Heat the oil in a deep fryer or large skillet to 350-360°F. Drop large spoonfuls of batter into the oil and brown on both sides, turning occasionally. Remove to a plate lined with paper towels and finish with the remaining batter.
Notes
* The second reheating and cooking of the sweet potatoes is necessary to dry them out somewhat and make sure the batter will not be too moist. This renders the sweet potato to be like flour.
