This delicious, savory vegan fritter from the excellent team at lattimer mines is a dish I’ve been eating for over a decade. The simplicity of this recipe and their exceptional quality make it an easy, delicious, and satisfying meal.
Like many of their dishes, lattimer mines also use a little bit of sweet. This dish is definitely sweet, and the crunchy texture and hint of sweetness is pretty addictive. When you think of lattimer and think of sweet potato, that’s essentially what you get.
The original recipe suggests adding a little bit of sweet potato to the mix so that it tastes like sweet potato pie. The lattimer mines team have gone to great lengths to perfect this sweet potato pie, and the result is a dish that is very easy to make, and a tasty dish that is delicious.
There is a lot of creativity in this recipe, and you only need to add 1-2 tablespoons of sugar and about 1-2 tablespoons of flour to make it super tasty. We can’t imagine how sweet this recipe would taste to anyone.
The recipe is actually a bit tricky to make because the sugar and flour have to be combined in the right proportions before the mixture is ready to cook. The sweet potato pie is also quite sweet, and when you add a little bit of sugar, you’re basically adding sweetness to the potato itself. It’s definitely a recipe for a dessert, if that’s what you’re looking for.
It’s no wonder the lattimer people are so excited about this. The recipe is quite involved, but if you mix the dough in the right proportions, it can be rather easy to make. I’d suggest starting with half the recommended amount of sugar, then add the flour until you reach the desired consistency, then the rest of the sugar.
The recipe is also useful as a reminder of how much sugar you should use when making dough. You want to use the amount of the sugar that will cause you to have a thin, round crust on your pie. The amount of flour that’s needed is determined by the quantity of sugar you use.
You can also substitute the flour with any type of flaky bread recipe, making it a much easier process.
I like the idea behind lattimer’s formula, but I don’t completely get the idea of adding the flour until it’s all the way broken down. It’s kind of like using a spoon to break a big lump of ice cream into a scoopable paste. Then I think that’s an unnecessary step for such a quick cookie.
