Welcome to the second edition of Foodie Friday, hosted by the ever gracious Gollum at http://designsbygollum.blogspot.com/ We're all invited to another great potluck, I can't wait to see what everyone is going to bring this week! First off, my DH would like me to thank Gollum for hosting this weekly event. I've started cooking alot more and he really appreciates it lol. This week I'd like to share a recipe that I picked up from Rachel Ray. My husband adores corn fritters, so when I saw this I thought it would be a nice change. What are they? Ham and sweet potato fritters, on a bed of celery and parlsey.
They may not start out looking very appetizing, but stick with me . . .
These are really easy to make, and you probably have most of the ingredients in your kitchen
right now. The most time consuming part is grating the sweet potatoes. This can also be the most dangerous part (especially if you're easily distracted like I am) I thought I would spare you the pictures of my bandaged knuckles!
After mixing up all of the delicious ingredients, simply fry them up in your favorite skillet . . .
Mix up your celery and parsley with a little oil and dijon mustard, cook some lovely green beans seasoned just the way you like and . . .
Voila, dinner is served. By the way, DH LOVED them.
Ham and Sweet Potato Fritters (Everyday with Rachel Ray)
1 1/4 lb sweet potatoes, peeled and grated
1/2 lb ham, chopped (go ahead and cheat, use deli meat)
5 scallions, finely chopped (I substituted green onions, that's what I had on hand)
2/3 C chopped flat leaf parsley, plus 1/3 C leaves
1/3 C flour (I used a "tad" more)
salt and pepper
2 large eggs
1 tbsp dijon mustard
1/2 C plus 2 tbsp vegetable oil
6 ribs celery thinly sliced plus 1/2 C celery leaves
1. Preheat oven to 200 degrees. Place a rack on a baking sheet and place in the oven. In a large bowl, toss the sweet potatoes, ham, scallions, chopped parsley and flour; season with salt and pepper to taste. In a separate bowl, beat the eggs with 1 tsp mustard (reserving the other 2 tsp) Stir the egg mixture into the sweet potato mixture.
2. In a large heavy skillet, heat 2 tbsp of oil over medium high heat. Working two at a time, add 1/3 C mounds of sweet potato mixture, flattening into rounds. Lower the heat to medium and cook until golden, about 3 minutes on each side; transfer to the baking sheet to keep warm. Add 2 tbsp oil between batches.
3. In a bowl, whisk the remaining 2 tbsp oil with the reserved 2 tsp mustard. Add the parsley leaves, celery and celery leaves and toss to dress; season with salt and pepper. Serve topped with the warm fritters.
Hope you enjoy this as much as we did. Now let's go to Gollums and see what's cooking there!