sweet potato parmesan tots
PREP TIME 20 mins, COOK TIME 40 mins, plus cooling
4 large sweet potatoes
2⁄3 cup grated Parmesan cheese
1⁄4 cup all-purpose flour
1 tsp garlic powder
1 tsp mustard seeds
1 tsp cayenne pepper
13⁄4 pints (1 liter) peanut or sunflower oil, for frying
For the honey mustard dip:
1⁄4 cup Dijon mustard
1⁄4 cup mayonnaise
1⁄4 cup honey
1 Boil the sweet potatoes for 10–15 minutes, or until cooked but firm. The potatoes should be soft enough to be easily pierced with a fork, but firm enough to be grated.
2 Allow the potatoes to cool until you can comfortably handle them. Once cool enough, peel off the skin and grate the potatoes. Combine the grated potatoes with the Parmesan cheese, flour, garlic powder, mustard seeds, and cayenne pepper.
3 In a large, heavy-based saucepan or deep-fat fryer, heat the oil to 375ºF (190ºC), as shown in the technique on p144. Take about 1 tbsp of the potato mixture and roll it between your palms to form a ball. Repeat to make the remaining balls.
4 Fry the balls in batches of 6 for 2–3 minutes each, or until brown.Remove them with a slotted spoon and let them rest on a wire rack while you fry the remaining balls.
5 For the honey mustard dip, combine the mustard, mayonnaise, and honey in a small bowl. Stir well to incorporate all the ingredients. Serve the tots hot with the dip.