Here's a great holiday party recipe. Perfect finger food from the Omni, Dallas.
Southwest Potato Fritters w/ Avocado Crema, Chipotle Aioli
DO-AHEAD POTATOES Proc/pulse briefly/just mix: 8 lge peeled potatoes boiled fork-tender, cup h/cream,
¼ cup butter. Mix in tb ea ground cumin, gar/onion powder, 2 oz minced chipotles in adobo; chill for use later.
FRITTERS Combine/blend well 4 lb Do-Ahead cooled seasoned potatoes, 6 oz cooked crumbled bacon, 4 oz shredded sharp Cheddar, 2 oz minced cilantro, 2 eggs.
FINAL Scoop out--shape inch balls. Roll in 4 cups Panko. Dry 10 min on counter. Batch-Fry golden 2-3 min in 4 cups 350 deg canola oil; drain.
SERVE w/ side of Avocado Crema.
AVOCADO CREMA Proc/smooth 2 Large Hass, ½ c sour cream, juiced lime, tea agave nectar (or fave sweetner); add tb water to thin out. S/p.
Am low on fresh produce (need to make a quick grocery run AFTER the vote) so made a twist on celery and date salad last night which got a compliment from Mr. b.
Celery, Prune and Almond Salad
The Dressing - swished some olive oil in the last of the dijon jar, salt and pepper, lemon juice and a pinch of sweetener.
Salad - celery stalks and leaves sliced, chopped habanero bbq almonds, chopped prunes and onion.
Blue Mesa Grill makes a “snackable” Sweet Potato Chip;
https://bluemesagrill.com/2016/04/06/sweet-potato-chips/
and when younger, we would thickly slice sweet potatoes and fry them in the frying pan (in oil) until a nice golden color. Delicious! These days it’s baked sweet potatoes, butter and nutmeg, cinnamon, brown sugar. Still a treat!