Oh how I’ve missed the Food Matters Project the last few weeks. My mom was in town from Tennessee for two weeks and we took advantage of our time together by going out to dinners, so I’ve had a little less time to cook. It was such a wonderful trip and I miss her insanely since we had so much time together.
If you are new to my site, once a week a group of fabulous bloggers cook their way through Mark Bittman’s The Food Matters Cookbook. We learn to cook and eat more fruits and vegetables, cutting down on animal products. It’s healthier for you and better for the environment to keep a diet consisting of a heavy hand of veggies and fruits and small dose of animal proteins.
The dishes we’ve cooked have opened my eyes to a world of cooking methods. It has been a great (almost) year! Check out my recipes page to see all my recipes inspired by the project.
These Thai Style Sweet Potato and Corn Fritters are freakin’ fantastic! I served these with a simple lemon, garlic, and paprika seasoned tilapia and chose to bake them rather than fry. Thanks to Aura for choosing the recipe this week.
Check out the project page to see what the members came up with this week, we don’t always stick true to the recipe so you can always find a version you like here! You can also become of fan of the Food Matters Project on facebook or follow our Pinterest board if you love what you see.
recipe adapted from The Food MattersCookbook by Mark Bittman
- 1/4 cup lime juice
- 1 tablespoon nam pla (fish sauce) or soy sauce, or to taste*
- 1/2 teaspoon minced garlic
- Pinch of red chile flakes
- Pinch of sugar, optional**
- 2 cups grated sweet potato, squeezed dry (mine had a tond of liquid)
- 1 cup corn kernels
- 1 fresh hot chile (like Thai), minced
- 4 scallions, chopped
- 3 tablespoons chopped fresh cilantro
- 1 egg or 2 egg whites, lightly beaten
- 1/3 cup whole wheat or all-purpose flour
- Salt and black pepper
- Vegetable oil, for frying or greasing the baking sheet
Combine the lime juice, fish sauce, garlic, ginger, chile flakes, and sugar if you’re using it in a small bowl with 1 tablespoon water. Set aside, this is your dipping sauce.
Heat the oven to 275° F. Put the sweet potato, corn, chile, scallions, cilantro, egg, and flour in a bowl and mix well; sprinkle with salt and pepper. (You can do this ahead of time and refrigerate the batter for a couple of hours before cooking.)
Put about 1/8 inch oil in a large skillet over medium-high heat. When it’s hot, drop spoonfuls of the sweet potato mixture into the oil and spread them out a bit. (Work in batches to prevent overcrowding and transfer the finished fritters to the oven until all are finished.) Cook, turning once, until golden on both sides and cooked through, about 5 minutes. Serve hot or at room temperature with the dipping sauce.
Heat the oven to 400° F. Greased a baking sheet well with vegetable oil. Place golf ball sized balls of batter onto the baking sheet. Bake for 18-20 minutes. Serve hot or at room temperature with the dipping sauce.
When dropped fritters aren’t quite elegant enough for the occasion, you can dust your hands with flour and shape the fritter batter into small patties, cylinders, or other shapes. Cook immediately or refrigerate, loosely covered, for up to a couple hours before cooking. To make croquettes–which are essentially breaded fritters–set up 3 bowls: one with flour, one with an egg beaten with a splash of milk, and another with bread crumbs (preferably made from whole grain bread). Carefully dredge each shaped fritter in the flour, then the egg mixture, and finally the bread crumbs. Fry until crisp and golden.
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::: keelymarie :::