This was a tough weekend blog-wise. We took last weekend off as a “mental health day, ” so we should have been really on top of things this weekend. Right?? You would have thought. Usually Kelly and I each come up with 2-3 ideas that we do each weekend. This weekend I wanted to make yaki onigiri and sweet potato tots. First up was the onigiri. I thought this would be easy. A little rice, a little soy sauce, no problem. Huge fail. I’ll have to stick to the store bought ones, I guess. My second recipe was the sweet potato tots that I am posting below. I was thisclose to scrapping them halfway because I just could not get the temp right. Luckily, Winnie took a well timed nap so that I could give them my full attention. And I am so glad I did not throw in the towel too early.
These were absolutely delicious. One of my favorite things we have made, maybe ever! That is saying a lot because we make a lot of delicious things! Once I got the temp right, (see note below) these were easy as pie! I tested a few out and once I got it right I fried 5-6 at a time. Kelly tasted one fresh out of the fryer and wasn’t a huge fan-she does not like goat cheese. Once the dipping sauce was made she tried it again with the sauce and she thought it made all the difference. I like (love!) goat cheese, so I liked them either way but who can say no to ranch? Certainly not me. The trick is to fry them long enough that the inside cooks but the outside doesn’t burn. Once you get that down you are good to go. We ate all ours but I bet you can easily freeze them and bake them another time. Can’t wait to make these again!
Goat Cheese and Sweet Potato Tots
- 1 medium sized white potato (we used a yukon gold potato)
- 2 medium sized sweet potatoes
- 1/4 cup medium sized sweet potatoes
- 4 oz goat cheese
- vegetable oil for frying
- 1 cup plain Greek yogurt
- 1 packet hidden valley ranch seasoning
- Grate the potatoes on the small side of a box grater.
- Squeeze out as much juice/water as you can.
- Place grated potatoes in a medium mixing bowl
- Add the flour and goat cheese to the bowl.
- Using your hands incorporate the flour and cheese until a paste forms.
- Form the paste into two logs.
- Mine were about the circumference of a quarter.
- Wrap in plastic wrap and freeze for at least 30 minutes.
- Heat the oil to 325 degrees F.
- Remove 1 log from the freezer.
- Cut into 1/2 inch tots.
- Fry for about 2-3 minutes or until golden.
- Sprinkle with salt.
- Repeat with second log.
- Mix together yogurt and seasoning for a dipping sauce.