Sweet potato balls with ginger syrup

Recipe from: 7/2/1992 12:00:00 AM
Ingredients 9
Servings 0
Time

Ingredients

  • 500
    g
    sweet potatoes, peeled and cut into pieces
  • 100
    g
    semolina
  • 50
    g
    soft brown sugar
  • 75
    g
    mixed citrus peel, chopped
  • 50
    g
    ginger preserve, finely chopped
  • sesame seeds to coat
  • oil for deep-fat frying
  • 50
    ml
    ginger syrup
  • 30
    ml
    honey
 

Method

 
Boil the sweet potatoes until soft, drain well and mash. Gradually add the semolina and brown sugar and blend well. Add the peel and ginger preserve and mix. Roll teaspoonfuls of the mixture in sesame seeds until completely covered. Fry a few balls at a time in heated oil until pale brown on the outside and cooked inside. Drain on paper towelling. Blend the ginger syrup and honey and heat slightly. Serve the balls hot with the syrup and cream, if desired.
 

Read more on: deep-fry
 

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