- Serves: 4
- Cook Time: 15 minutes
- Prep Time: 30 minutes plus chilling
- Effort: medium
- 3 sweet potatoes, cut into rough chunks
- 1 sprig of rosemary, chopped
- 3 eggs
- 375 ml milk
- 125 g wild rice flour
- 110 g breadcrumbs
- groundnut oil, or grapeseed oil, for deep-frying
- 8 pine kernels
- salt, and freshly ground black pepper
Tips and Suggestions
If you can't fine wild rice flour, use plain four instead.
1. Preheat the oven to 150°C/gas 2.
2. Put the sweet potato chunks in a saucepan with enough salted water to cover. Bring to the boil, then simmer briskly for about 10 minutes until tender. Drain and press them through a tamis (or fine sieve) into a heat-proof bowl. Stir in the rosemary and season to taste with salt and pepper.
3. Put the purée in the oven for 5 minutes to allow excess moisture to evaporate.
4. Remove from the oven and leave to cool completely. Once cool, put in the fridge and leave to chill for at least 6 hours.
5. Form the purée into eight pear-shapes about 5cm high.
6. Whisk the eggs and milk in a bowl. Put the flour in a second bowl, and the breadcrumbs in a third bowl.
7. Pour the oil into a saucepan and heat the oil to 175°C (or until a cube of bread takes 1 minute to turn golden brown).
8. Take a potato pear and coat with the flour. Then dredge with the egg mixture and coat with the breadcrumbs.
9. Immerse in the oil and fry until light brown. Remove from the oil, drain on a paper towel, and season with salt and pepper. Keep warm while you fry the rest.
10. Place a pine nut on top of each potato pear and serve.
Rate This Recipe