Cook With Us Week #26 | Boniato Fritters with Creamy Chipotle Sauce
Welcome back @cookwithus team and my fellow cooking elves! I’ve missed you all!
Is everyone hungry?
I wasn’t able to participate in great @docsmith challenge, (although I watched from the sidelines) and loved all of the creative energy by all participants. Congrats @foodforsoul! A well-deserved win!
I want to thank @chefsteve, @pandamama and @offoodandart for hosting this wonderful community. The topics you have chosen this session look like real winners! Can’t wait to see all of the entries each week. Here we are, Season 3, Week 26 and going strong! Thanks to @curie and @sneaky-ninja for sponsoring this contest!
Now, let’s talk Root Vegetables!
I live in Southern Florida and have thoroughly enjoyed being introduced to new fruits and vegetables which are native to both Florida and the Caribbean Islands. This week I want to share a popular root vegetable which is grown year round!
The Boniato!
The boniato is a tuber, a sweet potato which is a cross between a potato and a sweet potato. They have a pink-purple skin with white flesh. The taste is mild, somewhat like a chestnut! This tuber is delicate and bruises easily. The boniato does not like cold weather; in fact don’t refrigerate this guy! This vegetable is believed to predate Europeans who moved to the Caribbean Islands! Boniatos are rich in Vitamins A and C and full of antioxidants!
Today I wanted to share Boniato fritters with you! With the fall season we have football! Nothing better than fritters and dipping sauce!
Boniato Fritters
- 1 ½ cup Boniato (shredded)
- 1 ½ cup Veggie Juice Pulp (or shredded carrots)
- 1 Red Onion (diced)
- 2 cloves of fresh garlic (minced)
- 5 tablespoons Gluten free flour
- 1 chia egg (1 tablespoon Chia + 3 tablespoons filtered water)
- 1 ½ teaspoon Paprika
- 1 teaspoon Sea Salt
Chipotle Sauce
- 1/2 cup Vegan Mayo
- 1/2 cup Vegan Sour Cream
- 1/2 cup Coconut Milk
- 1 ½ teaspoon Chipotle powder
- 2 teaspoons fresh Lemon Juice
- 2 tablespoons minced Red Onion
- 2 cloves fresh Garlic (minced)
- 1/4 teaspoon Cayenne
- 1/4 teaspoon Paprika
- Salt and Pepper to taste
Chipotle Sauce!
I decided to make the Chipotle sauce first to allow the flavors to blend for a while. Place all of the ingredients in your favorite blender and blend until smooth. Taste it! Add salt or pepper as needed. Cover and refrigerate until you are ready to use it.
Boniato fritters!
Many of you know I enjoy fresh juice each morning. Because I juice, I have a lot of fruit and vegetable pulp left over. I try to use the pulp in soups, smoothies, breads….many ways! Today, we are using the carrot and beet pulp I had from my morning juice! Along with the juice pulp, I peeled and shredded the boniato!
Minced the red onion! Such color!
All of these ingredients were mixed together with the remaining fritter ingredients and formed into patties. I used my muffin tin for some of the patties and some were baked on parchment paper on a baking sheet. Both worked well! Preheat the oven to 350 degrees and bake for 20 minutes. You can flip them halfway to create a nice golden color on both sides.
Now Grab the chipotle sauce! You can use the sauce to dip the fritters or drizzle a bit over the fritters. Your choice!
Bon(iato) Appetit!
These are tasty as a snack or as a vegetable side with your dinner tonight!
I hope you’ll try them and let me know what you think! We grow bumper crops of these in Florida! We’d love to share! Thanks for another great Cook With Us Challenge! Root Vegetables!
And as always, blessings to you all!
Wow that looks great! Kinda like a crabcake that isn't made out of crabs. I've never heard of half-potato and half-sweet potato, but I love both! So it can only taste good.
This potato is so mild I have tried adding other vegetables to these fritters and they're wonderful. I hope you'll try them and let me know what you think!
Wow this looks so delicious our TSE Birdy ;)
I've never heard of Boniato, but sounds real yum, lucky mr Bird ;) We make Pumpkin fritters here in SA but they're sweet.
Good luck my friend :)
Oooh, pumpkin fritters sound amazing. I'll have to try those. It was a nice veggie add to the dinner menu :) Thanks my sweet friend!
This is amazing! I can’t wait to try this boniato! Incredible 😍 and I showed Ini... we agreed it rivals his creations.. he better watch out! 😋🌶
I know you guys would love this! With all of the potatoes and squash you grow these would be a nice option for meals (And you can freeze them too!) I'll plan to make some for you :) ox
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I could go for one of those about right now. Looks really tasty.
Thank you @sultnpapper! They were pretty yummy, Mr. Bird enjoyed them :)
Yay, thanks for joining us for Season 3 @birdsinparadise! I have to say I learned a lot from this post and got really motivated.
I have not heard of boniato at all but am thankful for your description. I was then able to imagine and figure out what your dish tastes like and it sounds delicious! Makes me wonder whether it's available in the Seattle area where I live. I frequent the weekend fresh produce markets and enjoy the veggies and fruits that are not easy to find so will ask around.
Great use of the pulp! I do juice as well and you have definitely given me another way to use the leftover pulp. I get so much that I don't like wasting it.
Thanks for a great dish to start Season 3 and for the knowledge you have shared!
I do hope you can find them! They are tasty and work well with so many other vegetables. I appreciate your kind words @offoodandart! :)
Will make sure to let you know if I do find them. Thank you!
Welcome back @birdsinparadise! Boniato is new to me. Thanks for sharing that! It is always so great to learn about new ingredients and dishes through our amazing Cook with Us community. Your fritter sounds so good and I love how you recycled the juice pulp into the dish. I just adore chipotle chilies and your sauce would be so delicious with the fritters. I also like the addition of a little raw onion on top. That would boost the savory and fresh flavors. Great entry and thanks for sharing! Good luck this week.
Thanks @chefsteve! So glad to be back with another great season of Cook with Us. I enjoyed this choice of topic, in fact I have wanted to share about the Boniato for a while. Glad you enjoyed it, thank you for the kind comments. Great to see the amazing entries this week. :)
I can see this weeks recipes are all going to be amazing. I too, have never heard of boniato - but I can imagine how good it must be loving both potatoes and sweet potatoes. I imagine one could make this by mixing the two. Superb photographs too - try using the foodphotography tag in your posts
Yes you are right, so many amazing recipes this week, so many excellent entries. I truly appreciate your kind comments @pandamama. Love this Cook With Us community! :)
I don't know that I have ever come across a boniato before! What a fantastic entry Mrs. Bird! :) I love seeing new and different things. I also need to work on my fritter game, so I am happy to have such a fantastic recipe to work from. These look quite delicious my friend!
I would think you might be able to find them, maybe its too far North. They are cold sensitive so perhaps its too cold in your area. btw I hope you weren't affected by the recent hurricane...all okay? Quite a devastating storm. Thank you @plantstoplanks, you're always so inspiring :)
I'll have to keep a look out for them. It's finally getting cold now, so might have to keep them in mind in the warmer season perhaps. All is well here. We had some wind and rain, but nothing compared to some parts of Florida! It is so heartbreaking to see some of the footage where it hit. How about you?? I am hoping it wasn't anywhere close!
These boniato fritters look really tasty and healthy! Nice job. I shall definitely be giving them a go. I can get boniato in Spain so it will be true to the recipe :D
Oh I hope you'll try them and let me know what you think! The chipotle sauce really added a nice taste to the fritter! Thanks so much!