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Rice Malt Recipes
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Sweet Potato Fritters w/ Warmed Rice Malt Syrup See Printable Page(PDF)
Serves 4

This deep-fried delight is a snap to prepare and makes a delicious addition to a special brunch. As long as the oil is hot enough, the fritters will never be oily.

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1 cup whole wheat pastry flour
1 cup unbleached white flour
1/2 - 1 teaspoon sea salt
1 teaspoon baking powder
1/8 - 1 teaspoon nutmeg or 1 1/2 teaspoons each finely grated ginger root and lemon peel
1 egg, lightly beaten
1/3 cup plain soymilk
1/3 cup water
2 cups peeled and coarsely grated sweet potatoes
oil for deep-frying
rice malt syrup, warmed

Combine the flours, salt, baking powder, and nutmeg or ginger and lemon zest. In a separate bowl, combine the egg, soymilk, and water. Add wet ingredients to dry and mix lightly. Fold in the sweet potatoes.

Heat two inches of oil to 360-375F. Slide rounded tablespoons of the batter into the oil, taking care not to crowd them. Fry the fritters, turning them once, for 2-3 minutes, or until golden. Drain, and serve immediately with the warmed rice malt syrup.

See Printable Page (PDF file)
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