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Sweet Potato Clouds are little pockets of sweet and savory Heaven.

They are crisp on the outside and

light and fluffy on the inside.
Author: Aubrey Cota
Recipe type: Side Dish
Serves: 4
2 large sweet potatoes
2 tbsp all-purpose flour plus cup
1 tsp salt
tsp garlic powder
tsp cinnamon
1 cups canola oil
1. preheat oven to 350
2. place sweet potatoes in oven and bake for 45 min or until fork can poke in and be removed easily
3. remove from oven and allow to cool until they can be handled
4. using a paring knife remove the skin
5. grate on a box cutter using the large holes
6. place sweet potato into a medium sized bowl
7. mix in 2 tbsp of flour, salt, garlic powder, and cinnamon
8. place cup flour into a shallow dish, like a pie plate
9. roll 1 tbsp of mixture into a 1 inch long log
10. roll log into flour to coat the outside and shake off any extra
11. repeat with remaining sweet potato mixture
12. add oil into a skillet with high sides
13. heat over medium high heat for 5 minutes
14. place 8 clouds into oil at a time, cooking 1 minute per side (I found wooden chopsticks worked
best to flip)
15. remove from oil and allow to drain on a paper towel lined baking sheet
16. continue with remaining clouds
17. serve warm!
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Cod Fish Cakes
Prep Time: 60 hours
Cook Time: 30 minutes
Total Time: 60 hours, 30 minutes
Yield: 14 fish cakes

If you use fresh cod for this recipe, you will need to add salt to the recipe since using salted cod
does not require any additional salt. Once you have the finished cod batter, fry a tiny bit up in a
pan and adjust the salt as needed before you form into patties and freeze.
For the fish cakes:
1 pounds rehydrated salted cod (or fresh cod)
1 gallon of milk (if using salted cod)
1 pound russet potato peeled
4 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 cup diced sweet onion such as vadalia
cup diced celery
2 garlic cloves minced
2 eggs
2 tablespoons minced fresh parsley
1 cup heavy cream
cup potato flakes (dry mashed potato mix)
Few shakes Tabasco
teaspoon freshly ground black pepper
Salt to taste (if using fresh cod)
For the breading and frying:
2 cups corn flour (if you cant find corn flour, substitute fish fry mix, which is seasoned
corn flour or use regular flour if neither are available)
3 eggs
1/3 cup milk
2 cups bread crumbs
Vegetable oil for frying
Lemon for garnish
1. If you are using salted cod instead of fresh, rinse all visible salt off the fish and rinse again for
several minutes. Soak the cod in 2 quarts of milk under refrigeration for 24 hours. Rinse off
milk and cod thoroughly and soak in another two quarts of milk under refrigeration for another
24 hours. Rinse off milk and cod thoroughly again and flake. Discard the milk. Soak flaked
cod in water for an hour and rinse again. (If you are using fresh cod, cut into small pieces.)
Place cod in a large bowl.
2. Bring water to a boil in a medium pot and place whole peeled russet potatoes into water. Boil
for 10 minutes then shut off heat and let them sit in the hot water for 30 minutes. They will be
partially cooked at this point. Cool completely.
3. Using a cheese grater, grate potatoes and add to bowl with flaked cod.
4. In a medium saut pan over medium heat, melt butter in oil. Add onions and celery and saut
3-5 minutes until onions are translucent. Add garlic and cook for one more minute. Cool
before adding to fish and potato mixture.
5. Add cooled onion and celery mixture to cod and potatoes. Add in all other fish cake
ingredients. Mix to combine.
6. Place mixture in the refrigerator to firm up.
7. Remove chilled mixture and form into 14 even sized patties. Place them on a parchment lined
sheet tray (one that will fit in your freezer) and freeze overnight. These can stay frozen for up
to a month if sealed properly.
8. Thirty minutes prior to service, heat oil in a cast iron skillet to 350 degrees. Oil should be deep
enough to cover the fish cakes.
9. Preheat oven to 325 degrees.
10. Place corn flour in a bowl.
11. Mix eggs and milk in a second bowl.
12. Place breadcrumbs in a third.
13. Dip the frozen fish cakes in the corn flour and shake off excess. Then dip it in the egg wash
then into the bread crumbs. Shake off excess.
14. Place in the hot oil and cook in batches for 1-2 minutes until brown and crispy. Hold on sheet
pan as you fry.
15. Place sheet pan in oven and bake for 30 minutes or until an internal thermometer reaches 140
16. Serve with Boston baked beans, fresh made coleslaw and tartar sauce. Garnish with lemon.