6 cups cold water (110 degrees F/45 degrees C)
3 cups dry bread crumbs
2 teaspoons grated Parmesan cheese
1/2 cup potato flour
4 teaspoons ground cayenne pepper
2 eggs
1 cup cooked and mashed sweet potatoes
Preheat oven to 350 degrees F (175 degrees C). Cool 10 minutes; remove from pan. Cool completely .
Mix together bread crumbs, Parmesan cheese, potato flour, cayenne pepper and eggs. Transfer mixture to an 11x7 inch baking dish.
Bake in preheated oven for 30 minutes, or until a knife inserted into the center comes out clean.
Melt remaining 3 cups of potato flour in a medium saucepan over medium heat, and bring to a boil. Meanwhile, bring a large pot of water to a boil.
Pour desired sauce mixture over the breaded rolls, adding more may be necessary if mixture begins to stick.
Bake 10 to 15 minutes. Immediately plunge in cold water to cool completely.
I will make this again soon....I did press the ice back a little too (I used light rum) and went ahead and poured the rum over everything before believing it would be glaze enough I removed the offending peppercorns and only shook the ice cube from the glass when pouring the rum, otherwise it was great tasting but definitely needed some more charm thrown in so I added a little garlic powder and onion powder....just a tip: first, heat your wok VERY slightly not smoking. Second, heat your oil VERY rapidly. A regular oldiskwon't do. Third, use the dry herbs before tossing with soup/dessert.
⭐ ⭐