Recipe of sweet potato trout

There is very little left for the Christmas, and especially so that one of the most anticipated days arrives at these parties: the expected Christmas dinnerRecipes, meals, menus... everything has a place within the typical Christmas meals, and among them stand out, for example, the typical Christmas sweets and delicious desserts.

This time we are going to take care of a very popular recipe in the Canary Islands, which combines the preparation of a typical dessert with a healthy and healthy cuisine.

It is about the wonderful -and very well known- sweet potato trout, a very popular typical dessert that although they are ideal during the Christmas holidays, the certain thing is that the common thing is to elaborate them and to enjoy them practically all the year round.

How to make delicious sweet potato trout

Preparation: 5 mins | Cooking: 30 mins | Total: 5 mins | Servings: 6 | Calories: 258

How to make sweet potato trout

  • 1 pack of wafers or 1/2 kg. of white flour.
  • 25 grs. of sugar.
  • 1 kg. of sweet potatoes.
  • 125 gr. of peeled and ground almonds.
  • 1/4 kg. of lard.
  • 1 teaspoon ground cinnamon.
  • 200 grs. of sugar.
  • Lemon zest.
  • 50 gr. of Corinthian raisins.
  • 1/2 liters of olive oil.
  • 1/2 envelope of matalaúva.
  • Soft olive oil
  • Powdered sugar.

Steps to follow to make the sweet potato trouts:

If you want to prepare the trout dough yourself, you must make the wafer dough, which will then be used to wrap the trout itself. Otherwise, and you already have a pack of wafers in your hands, you can skip this step.

In a sufficiently manageable and large container, pour the white flour, the sugar, the lard, the water and a little salt. As you can imagine, with these main ingredients we will make the dough, which will later be stretched to divide it into enough rooms to wrap the filling.

In a cauldron we put the sweet potato both peeled and cut into squares covered with water.

When it is still half hard, add the sugar, ground cinnamon, ground almonds, Corinthian raisins, the matalauva and finally the grated lemon.

We should leave it boiling and covered. Of course, once cooked, we must crush everything to get the taste and texture finally desired.

Now we are going to proceed to elaborate the trout proper. For this we open the wafers carefully, apply a little water in the center with the help of the index finger and fill the trout (not much to close them well).

Close carefully each trout with the help of a fork, applying a little pressure on its edges to close them well. Do the same with each trout.

Put plenty of oil in a pan and when hot, fry the trout on both sides. Drain the oil well with the help of absorbent paper.

To finish, sprinkle some icing sugar on top.

Some benefits and properties of sweet potatoes

They are similar to potatoes but somewhat more nutritious and sugary. From a nutritional point of view, they are richer in vitamins A, E, C and folic acid and, in addition, are much easier to digest, since they contain hemicellulose, which make them less irritating to the intestine.

In fact, they have an interesting amount of complex carbohydrates. And, in addition, they are rich in starch, as well as potassium and sodium. ThemesChristmas Canary Recipes Christmas Recipes

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