Name: Kumara Fritters - Frituras De Yautia
Ingredients: Stephen Ceideburg; 1 kg Kumara; 2 tb Cornflour; 2 ts Baking powder; 2 Eggs; 100 ml Milk; 1 ts Salt; 1/2 ts Nutmeg; Olive oil for frying

The motto “deeds over creeds” has once again captured the imagination of the evangelical world… But as it turns out, creeds really do matter. Any unity like the kind now being urged on us that is formed apart from creeds and the need for them, is doomed to produce the kind of unity that is polluted by doctrinal impurity. It is the kind of impurity that in the final analysis ends up compromising the truth of the gospel.

Gary Johnson

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy		Vegetables	16	Servings

INGREDIENTS

		Stephen Ceideburg
1	kg	Kumara
2	tb	Cornflour
2	ts	Baking powder
2		Eggs
100	ml	Milk
1	ts	Salt
1/2	ts	Nutmeg
		Olive oil for frying

INSTRUCTIONS

Because kumara is so moist, baking it before mashing as this recipe
instructs yields the best result. But it is expensive and inefficient to
run an oven to cook one or two sweet potatoes. If you are not baking
anything else, steam the kumara, dry it well before mashing and add a
little more cornflour if necessary.
Bake 1 kg kumara until tender then mash when the kumara has cooled a
little, sift in 2 tablespoons cornflour and 2 teaspoons baking powder and
mix well. Add 2 eggs, beaten, 100 ml milk, teaspoon salt, half teaspoon
nutmeg and mix again.
Heat a little olive oil in a frying pan and drop the mixture into it by the
heaped tablespoonful Fry until browned on both sides.
Makes about 16
Posted be Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald, 4/27/93.
Courtesy Mark Herron.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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