Posts tagged “fried batata recipe

fried boniato or batata…

 

batata

 

This weekend, I was overjoyed to find a new kind of potato that I had never tried before!  I was not sure what it was, but the cashier told me it is called a batata or boniato!  She also described to me several different recipes for serving it…mashed with garlic & onions, cooked with cod fish, or pan fried in oil until golden…

Later on, I found it has many, many names:  Cuban sweet potato, tropical sweet potato, batiste, camote, white sweet potato, batata dulce, Central American sweet potato!  When I got home, I decided to try the fried version first.

 This potato does not last very long, so it is a good idea to eat it soon after purchasing…

Also, like other sweet potatoes, it discolors very quickly when exposed to air, so as soon as it is peeled, it should be placed into a pot of salted water…

 

 Then, using a large, sharp knife, it can be sliced thinly–about 1/4 of an inch in thickness–& placed back into the water until ready to fry.

 

slice quarter inch thick 

This recipe calls for a bit of oil…canola oil is a good heart-healthy choice, and as you can see below, there is quite a bit of it, generously covering the bottom of the pan. 

Heat the pan up very well on medium heat, & then pat the slices dry with a clean cloth & add the slices to the skillet in a single layer.

 

fry in a decent amount of oil

 

Fry the first side about 10 minutes or until golden brown, & then turn with a spatula & heat the second side about 5 more minutes, again until golden brown.    Then, you can place the slices on a plate lined with a few layers of paper towel to absorb the excess oil.

Salt lightly to taste…

When the fried boniato were done, they smelled delicious, like hot potato chips…

 

mmmmmm!

 

…& when I tasted them, I was so surprised!  The taste  & texture seemed really familiar, but I just couldn’t figure out where I had tasted this before…

Then I realized that the boniato tastes like chestnuts to me!   It  has a bit of natural sweetness & a delicious chestnutty flavor, & its soft, fluffy, dry texture also reminded me of a chestnut! 

It is really delicious, & I hope to try a mashed version of the boniato very soon!  If anyone has any recipes to share, I would be so happy to hear them!

I hope you can give the batata a try!

love,

Clay Ball

maple leaves

 

 

Copy-and-print recipe below!

 

FRIED BATATA

(…also called boniato, Cuban sweet potato, tropical sweet potato, batiste, camote, white sweet potato, batata dulce, Central American sweet potato…)

INGREDIENTS:

1 batata for about 10 hearty slices

canola oil

salt

 This potato does not last very long, so it is a good idea to eat it soon after purchasing…

1.     First peel the potato & place immediately into a bowl or pot of water, so it does not discolor.

 Then, using a large, sharp knife, slice thinly, about 1/4 of an inch in thickness, & place back into water until ready to fry.

2.     Heat a skillet with plenty of oil covering the bottom of the pan, until well heated through, so that when the slices are placed in the pan, you can hear them sizzle a bit.

3.     Pat the slices dry with a towel, & place a batch into the frying pan in a single layer.

4.     Fry the first side about 10 minutes or until golden brown, & then turn with a spatula & heat the second side about 5 more minutes, again until golden brown.   

5.   Then place the slices on a plate lined with a few layers of paper towel to absorb the excess oil, & salt to taste.   You can keep them in a low (200-degree) oven to keep warm until time to eat, but they are best if eaten right away!

Enjoy!

love

Clay Ball

 

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