Sweet Potato Fritters: ruclips.net/video/1Lns5T6gUWc/видео.html Recipe notes and tips: - If possible, you want to be using waxy potatoes. FLoury types will break down much more and you won’t get that lovely texture - I might try grinding some mung beans like I used in khichdi (yellow mung dal) and using that in place of the gram flour. They have a much milder flavour, and I wonder if they’d let the black salt flavour through a bit more
You explain things very well, and it looks great. Idk if this is a common thing to do outside of my region, but if you want a creamier texture I suggest you let wash some of the starch off from the potatoes, bake/microwave them in low heat for ~8 minutes with a splash of the olive oil before frying them and let them cool down a bit while you caramelize the onion. This makes it so you have to fry the tortilla itself for less time and the batter/eggs remain soft but the potatoes are fully cooked. Chopping the onion finer also helps to keep the consistency creamy and the batter light. Your batter looks really nice for being eggless, way better texture than the other substitutions I've seen, but if you want to replicate the foamy texture of beaten eggs a bit closer you might want to beat up some aquafaba (not till fully stiff, of course) and fold it in when you combine the potatoes+onions with the batter. As a side note, we usually use way more potatoes for one tortilla (3-4 potatoes is the standard for a smallish-medium sized one, the ratio is usually 1 or 1.5 potatoes per egg), but I've noticed foreigners tend to make them thinner and eggier, so I don't know if that's by design; just leaving it here in case it's useful to someone else.
Thanks very much for your kind word, and double thanks for your great tips! Someone else also suggested aquafaba, so I'm going to try that in the next batch. I'll also grind up yellow mung beans and see if that helps with the flavour. My instinct was to go for more potato, but then loosely followed a recipe ratio I found online (possibly BBC Food). I'll follow your lead and use more next time ☺
Thanks for that, you're so inventive! What a great suggestion to use chick peas. I have been a big fan of gram flour pancakes but didn't think about using it in a tortilla. I will give it a try. Have a happy Christmas and a great new year.
Probably not, I'm pretty precious about my private life. I had the thought for a show a while back, an "evening with" sort of affair where I'd chat to a guest/guest about a range of topics while cooking and eating. Like a podcast plus sort of thing
Hi Rachel. Have you tried whipping up some aqua faba and folding it in to the batter just before cooking? I do that with my own American-style vegan pancakes and it makes them nice and light. Also, it's quite easy to make your own Ogg from yellow split mung beans, and it's way less expensive.
I'm definitely going to try adding aquafaba next time, thanks for that! I'd had the thought of using mung beans. First attempt I'll just grind beans down and use like the gram flour. Then I may see if I can find a Sauce Stache video from a while back that I never got around to watching, where he made (I think) an isolation from them
I bought black salt from ebay but when I smelt it I thought it had gone off and threw it out. I took a few years before I realised it's meant to smell like that.
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
Sweet Potato Fritters: ruclips.net/video/1Lns5T6gUWc/видео.html
Recipe notes and tips:
- If possible, you want to be using waxy potatoes. FLoury types will break down much more and you won’t get that lovely texture
- I might try grinding some mung beans like I used in khichdi (yellow mung dal) and using that in place of the gram flour. They have a much milder flavour, and I wonder if they’d let the black salt flavour through a bit more
So yummy.
Spot on!
🎄Merry Christmas🎁 to you and yours.
Merry Christmas 🧑🎄
🙂🙃😉👍👍👍👍👍Merry Christmas!
🎁Happy Christmas🎄 to you and yours.
Looks good, I can eat that for breakfast everyday. ❤️
Kia Ora Auntie.. Meri Kirihimete (Merry Xmas).. Hope all is well and wish you all the best for Xmas..
Now that looks so good to eat and as usual, another fantastic video! Definitely gotta collab with you in 2025 😊
You explain things very well, and it looks great. Idk if this is a common thing to do outside of my region, but if you want a creamier texture I suggest you let wash some of the starch off from the potatoes, bake/microwave them in low heat for ~8 minutes with a splash of the olive oil before frying them and let them cool down a bit while you caramelize the onion. This makes it so you have to fry the tortilla itself for less time and the batter/eggs remain soft but the potatoes are fully cooked. Chopping the onion finer also helps to keep the consistency creamy and the batter light. Your batter looks really nice for being eggless, way better texture than the other substitutions I've seen, but if you want to replicate the foamy texture of beaten eggs a bit closer you might want to beat up some aquafaba (not till fully stiff, of course) and fold it in when you combine the potatoes+onions with the batter. As a side note, we usually use way more potatoes for one tortilla (3-4 potatoes is the standard for a smallish-medium sized one, the ratio is usually 1 or 1.5 potatoes per egg), but I've noticed foreigners tend to make them thinner and eggier, so I don't know if that's by design; just leaving it here in case it's useful to someone else.
Thanks very much for your kind word, and double thanks for your great tips! Someone else also suggested aquafaba, so I'm going to try that in the next batch. I'll also grind up yellow mung beans and see if that helps with the flavour. My instinct was to go for more potato, but then loosely followed a recipe ratio I found online (possibly BBC Food). I'll follow your lead and use more next time ☺
Ooops! 🎀Merry Christmas🎄 to the YT Algorithm as well.
Thanks for that, you're so inventive! What a great suggestion to use chick peas. I have been a big fan of gram flour pancakes but didn't think about using it in a tortilla. I will give it a try. Have a happy Christmas and a great new year.
My pleasure!
Thanks! Do you think we will see any “ dinner party” vids of your fam and friends enjoying your meal?
Probably not, I'm pretty precious about my private life. I had the thought for a show a while back, an "evening with" sort of affair where I'd chat to a guest/guest about a range of topics while cooking and eating. Like a podcast plus sort of thing
@ yes! A chat show with you as the host?! I like it
Have you thought about doing a collaboration with Derek Sarno? He's in the U.K.
I've never really looked at any collaborations, I wouldn't know where to start. Something to investigate for the year ahead!
Hi Rachel.
Have you tried whipping up some aqua faba and folding it in to the batter just before cooking? I do that with my own American-style vegan pancakes and it makes them nice and light.
Also, it's quite easy to make your own Ogg from yellow split mung beans, and it's way less expensive.
I'm definitely going to try adding aquafaba next time, thanks for that! I'd had the thought of using mung beans. First attempt I'll just grind beans down and use like the gram flour. Then I may see if I can find a Sauce Stache video from a while back that I never got around to watching, where he made (I think) an isolation from them
Any idea if you need an official taste tester for your concoctions of delicious food?
I'll keep you posted if a vacancy come up 😉
I bought black salt from ebay but when I smelt it I thought it had gone off and threw it out. I took a few years before I realised it's meant to smell like that.