49. Fryangles!

I should be ashamed to admit how much the title amused me. My Daddy would be proud. The rest of the world, not so much. But who cares? I thought it was punny! 😉

On Thursday night I met up with some good buds and met some fab new folks too. We went to a vegetation Indian restaurant in Withington (http://www.sanskrutirestaurant.co.uk/) and I couldn’t write a blog entry without mentioning how amazing the food was! I was especially bowled over by the choice of vegan ice cream for pudding. I went for the wild blueberry, yum! (http://lovefoodheaven.com/).

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Anyway, me and the hubby usually either go out on a Friday night or order takeaway. But since I’d been out the night before I figured I’d best cook and use up the sweet potatoes I’ve been hoarding for weeks. But I wanted something dirty and hence Fryangles were born!

Smooth on the inside, crunchy on the outside, these little fried triangles are much tastier than armadillos and a lot less cruel too 😉

 

Filling

Ingredients (Makes ~ 40):

2 x sweet potatoes
1 x tsp chilli flakes (more if you like it spicy!)
1 x tsp garlic powder
½  x tsp ground ginger
½ x tsp ground cumin
½ x tsp ground coriander
Salt and pepper to taste

 

Method:

Prick the sweet potatoes all over and bake in the oven at 180oC until soft all the way through inside (will take 30 – 45 mins). Take out of the oven and leave until cool enough to handle. Peel and pop the flesh into a bowl.

Add the other ingredients to the potato and mash until smooth.

 

Dough

Ingredients: 

2 x cups flour
¾ x cup boiling water
Pinch of salt

Method:

The dough is super easy. Mix the ingredients together in a bowl and mix with a metal spoon. Once combined knead with your hands until a smooth elastic dough is formed.

Roll out as thinly as possible (use a small sprinkling of flour if things get sticky) and use a square pastry cutter to stamp out as many squares as possible.

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Fryangles:

Method:

Add a teaspoon sized dollop of the sweet potato mix to the centre of each square. To make the triangle, pick up the square so you’re holding the centre (like how I’d imagine you’d begin to roll a cigarette?!) and fold diagonally. Press the sides together to seal them.

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Deep fry the Fryangles at 190oC until they are golden brown and floating. Drain and serve.

I served mine with a sfv chip-shop curry sauce. They were deeeelicous and even omni husband was in his element – he went back for seconds!

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And if you’re more health conscious than me, you can always fold your Fryangles into a tortellini shape and boil them instead. This creates a kind of pasta – dumping hybrid. Stodgy but satisfying!

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Flash-Gordonette…x

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