No, not together. I need new recipes. I’ve made The Joy of Cooking’s beer batter, but it’s heavy and bland: very un-J.o.C.-like. I once ate carrot-apple tsimmis that was like orange mashed potato ambrosia; when I try to reproduce it, I get crunchy, lame-tasting crap. Help?
The deal with tsimmis is you have to cook it for ages. Peel and slice the sweet potatoes into lengthwise quarters or eighths. Dab with butter and pour some orange juice and a little corn syrup, molasses, or sorghum syrup (basically, whatever you got that’s sweet) into the pan, tossing till everything’s coated. Cover tightly with tin foil. Keep turning it and wetting it with more orange juice as needed until the sweet potatoes bake themselves to sticky mushy goodness, several hours.
My mom doesn’t make hers with apples, so I’m not sure when you would add them. I’m thinking later on, otherwise the apples will cook into sauce.
Use rice flour for your beer batter and season the hell out of it with salt+ your preferred spices. Seriously. Add your spices then double them.
I can only offer up a fantastic beer batter recipe. I’ve used this since I discovered it on the back of a McIlhenny Tabasco sauce bottle 35 years or so ago. It comes out orange, but that’s from the paprika. It’s not spicy at all.