Almost all of its parts, like the tubers, young leaves and shoots, are edible and found their way in our cuisine in both savory and sweet dishes. The tubers could be eaten just plainly boiled.
The name is a play between the words camote and barbecue because the finished product is served in skewers. This fritter-like snack food is made by deep frying the camote along with caramelized brown sugar. The skewers are purely for convenience in handling because it is served hot and is usually sold in streets to passers-by.
Childhood memories of almost all Filipinos involve buying this treat along the busy street after school hours. It is peddled along with the more popular Banana Cue, Turon and Maruya (banana snack). This snack is so filling that you would feel so full after several hours of eating it, and gives you that extra boost of energy. Aside from being filling, it is also afforadable, that is why it is so popular.
You don’t have to search for it at the nearby neighborhood stand because you can make it at home. The ingredients are so easy to find and it is done in a few minutes.
Preparation Time: 5 mins
Cooking Time: 15 mins
Yield: 10-15 Camote Cue
1 lb camote, peeled and sliced crosswise
½ cup brown sugar
1 ½ cup cooking oil
10-15 bamboo skewers
1. Heat a deep frying pan over medium heat. Pour in the cooking oil.
2. Allow the oil to heat up before adding the brown sugar.
3. Once the brown sugar floats, add the camote in batches. Do not overcrowd the pan with the camote.
4. Fry the camote for about 5 to 7 minutes. Flip them over occasionally until they are fully coated with the caramelized sugar.
5. Turn off the heat and remove from the pan. Place them on the bamboo skewers right away. Strain the excess oil.
6. Allow it to cool before serving.
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