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Sweet Potato Fritters

June 21, 2013

This quick and easy deep-fried delight makes a delicious brunch or dessert dish.

Serves 4

Ingredients

  • 118g brown flour
  • 118g soft white flour
  • 1 tbsp arrowroot powder
  • 2 pinches Clearspring Traditional Sea Salt
  • 1 tsp baking powder
  • 1/8 - 1/4 tsp ground nutmeg or 1 1/2 tsp each finely grated ginger root and lemon peel
  • 79 ml plain rice drink
  • 125 ml water (or enough to make a stiff batter)
  • 472 g peeled and coarsely grated sweet potatoes
  • Clearspring Sunflower Frying Oil, for deep-frying

For topping

Method

  1. Combine the flours, arrowroot powder, salt, baking powder, and nutmeg or ginger and lemon zest. In a separate bowl, combine the rice drink, and water. Add the wet ingredients to the dry and mix lightly. Fold in the grated sweet potatoes.
  2. Heat two inches of oil to 185°C. Slide rounded tablespoons of the batter into the oil, taking care not to crowd them. Fry the fritters, turning once, for 2-3 minutes, or until golden. Drain, and serve immediately with the warmed rice malt syrup.

So long as the oil remains heated at 185°C, the fritters should not be oily.

Chef

John & Jan BellemeJohn & Jan Belleme

John & Jan Belleme are leading autorities on the healing powers of traditional Japanese foods. Before turning his focus to food and health, John was a research biologist for the Veteran's association in Miami, Florida, and he worked in laboratories at the Universities of Miami Medical School and Harvard University Medical School.

For more than twenty-five years John has applied his background in medical research to interpreting the literature on traditional Japanese medicinal foods.

In 1979, after living and studying in Japan for over a year - where the Bellemes learned the craft of miso making firsthand - they co-founded the American Miso Company, one of the world's largest producers of traditional miso.

Since the 1980s the Bellemes have researched and written, and in many cases illustrated, over 130 published articles on the subject of Japanese foods, including four books: Culinary Treasures of Japan; Cooking with Japanese Foods: A Guide to the Traditional Natural Foods of Japan; Clearspring - The Real Taste of Japan and The Miso Book.

John and Jan travel throughout the eastern United States giving lectures about authentic Japanese foods, and every winter, with partner Sandy Pukel, organise a week-long health cruise that features prominent experts in macrobiotic cooking, healthy living, holistic medicine, yoga, meditation, shiatsu, Pilates, and natural beauty aids. They live in Saluda, North Carolina.





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