Sweet potato dough for savory snacks, 3 wheat-free ingredients

A gluten-free sweet potato dough, for making coxinha or other delicacies, fried or baked with 3 ingredients + seasonings

A gluten-free sweet potato dough, for making coxinha or other delicacies, fried or baked with 3 ingredients + seasonings

Recipe for 4 people.

Gluten Free, Gluten Free and Lactose Free, Lactose Free, Vegan, Vegetarian

Preparation: 01:45 + cooling time

Interval: 01:00

TOOLS

1 cutting board(s), 1 bowl(s), 1 potato masher (or large sieve), 1 baking tray(s) (or more), 1 skillet or deep frying pan (optional)

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients for sweet potato pasta

– 700g sweet potatoes, plus a little more for greasing

– 2 tablespoons olive oil, plus a little more for greasing

– pinch of salt to taste

– 1/2 cup(s) gluten-free flour mix + a little for dusting

– turmeric to taste (see recipe) ^THE

Ingredients FOR GLUTEN-FREE OR FRIED BREADINGS

– 00 gluten-free flour to taste, for dusting

– paprika to taste ^THE

– 1/2 cup(s) almond flour

– 1/2 cup(s) golden flaxseed meal

Ingredients FOR COOKING OR FRYING

– oil to taste

PREPARATION:

1. Start by roasting the sweet potatoes (this step can also be done 1 day in advance) – see preparation.
2. Set aside the other utensils and ingredients for the recipe.
3. This recipe yields 5 medium snacks (75g) for every 2 people.

PREPARATION:

Sweet Potatoes – Bake (do this step before starting pre-prep):

1. Wrap the sweet potatoes (see quantities in the ingredients) whole and without peel in aluminum foil.
2. Arrange on a baking tray and bake in a preheated oven at 180°C until soft to the touch with a fork: the estimated time is 45 minutes.

Filling of your choice:

1. While the sweet potatoes are cooking, you can prepare your favorite filling, such as chicken filling.. See the recipe HERE.

Sweet potatoes – cleaned and squeezed:

1. Once the sweet potato is soft, remove it from the oven.
2. Let it cool a little, remove the skin.
3. Squeeze them into a bowl, passing them through a potato masher or a large sieve.
4. Leave to cool in the refrigerator (if you want you can even overnight).

Sweet potato dough for coxinha, gnocchi and other savory dishes:

1. With the cold sweet potato, mix the other dough ingredients until smooth. Add saffron to taste, the ideal is to obtain a light yellow mass.
2. Divide it into portions the size of ping pong balls. If you can weigh each ball, it should weigh 50g.
3. With wet or greased hands with a drizzle of oil, take a piece of dough, make a ball and flatten it in the palm of your hand.
4. Place 2 teaspoons of your favorite filling in the center of the dough. If you have a scale, the quantity is approximately 20 g.
5. Close the dough around the filling, covering it completely and giving it the specific shape for each type of savory dish.
6. Dip the salt in a little gluten-free flour – a thin layer is enough.
7. Repeat the previous processes until you use up all the dough and give it the final shape.

Potato dough for coxinha, gnocchi and other savory dishes – Breading:

1. Place the breading mixture in a shallow dish. Stir to combine well. Check if the color is very “golden” or even “reddish”.
2. Wet your hands, feel the snacks…
3. Dip them in the gluten-free breading mixture and press lightly so that the mixture adheres well.
4. At the end of this phase, you can continue the process – frying or roasting – or freeze them to use them on another occasion (to freeze them, arrange them without overlapping them, on a baking tray covered with transparent film).

Potato dough for coxinha, dumplings and other tasty dishes – Frying:

1. Heat a skillet or deep skillet with enough oil to fry the savory snacks, in small quantities, by immersion.
2. If you have a thermometer, wait until the oil reaches 180°C if prepared fresh or 200°C if frozen.
3. Dip the appetizers into the hot oil, fry them and brown them on all sides until they are golden.
4. For frozen snacks, leave a little more time because they must remain warm inside.

Potato dough for coxinha, dumplings and other savory dishes – Bake:

1. Preheat the oven to 200°C.
2. Meanwhile, place the snacks in the freezer to keep them cold.
3. Transfer the snacks to baking sheets greased with olive oil or lined with baking paper.
4. On each of them put a drizzle of oil.
5. Cook the snacks for 15 minutes, remove from the oven, increase the temperature to 220°C and turn them to brown on the other side.
6. Remove them when they are golden brown all over the surface – estimated time 5 to 10 minutes.
7. For already frozen snacks, start cooking in a preheated oven at 180°C for 10 minutes – defrosting time, then increase to 200°C and follow the other previous steps, finishing at 220°C, until they are golden brown and with a crispy crust on all sides.

FINALIZATION AND ASSEMBLY:

1. Distribute the fit snacks on a serving plate and decorate as desired.

a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Rose

Rose James is a Gossipify movie and series reviewer known for her in-depth analysis and unique perspective on the latest releases. With a background in film studies, she provides engaging and informative reviews, and keeps readers up to date with industry trends and emerging talents.