This Recipe is part of the Table for Two Valentine’s Menu
Start slow with this relaxing first course. Sweet potatoes are high in potassium said to help reduce stress.
Ingredients
1 large sweet potato, peeled and grated on the large holes of a box grater
1/2 garlic clove, minced
1/2 teaspoon salt
1/4 cup cornstarch, sifted
2 large egg whites
Canola oil for frying
2 tablespoons sour cream, for garnish
Salad
1/2 garlic clove, minced
1/2 teaspoon Dijon mustard
1 teaspoon grated and finely chopped fresh orange zest
2 teaspoons balsamic vinegar
2-1/2 tablespoons extra-virgin olive oil
Salt and pepper
4 cups arugula
1 cup mixed red and yellow cherry tomatoes, halved
10 paper-thin slices red onion, halved
Directions
1. For the sweet potato cakes: In a medium bowl, combine the sweet potato, garlic, and salt, then add the cornstarch.
2. Using a standing mixer or hand mixer, whip the egg whites on high speed with a tablespoon of warm water until soft peaks form, about 2 to 3 minutes. Fold the egg whites into the potato batter.
3. For the salad: In a medium bowl, combine the garlic, Dijon, orange zest, balsamic vinegar, olive oil, and salt and pepper to taste. Whisk the dressing until emulsified. Add the arugula, cherry tomatoes, and red onion. Toss the vegetables until they are coated.
4. Fill a heavy pot or deep fryer halfway with oil. Heat the oil to 350°F. If you don’t have a thermometer, test the oil by dropping a pea-size bit of batter into it; it should sizzle and crisp, but not burn. If it turns black or dark brown immediately, it is too hot. (Another rule is that if the oil begins to smoke, it’s also too hot.)
5. Place a cooling rack on the counter next to the stove or deep fryer, and arrange a layer of paper towels beneath the rack.
6. Drop large tablespoons of the batter into the oil; to avoid crowding, fry only about 3 fritters at a time. Fry until golden and crispy, about 3 to 5 minutes, turning once or twice while cooking. Place the fritters on the rack when done and cool for 2 to 3 minutes before serving.
7. To serve, arrange the salad on plates and place several fritters on top, garnished with a dollop of sour cream.
Excerpted from Cooking for Two: Perfect Meals for Pairs by Jessica Strand. Photography by Caren Alpert. Text copyright © 2009 by Jessica Strand. Photo copyright © 2009 by Caren Alpert. Excerpted by permission of Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the book!
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