Skordalia is an amazing garlic and potato (sometimes bread) dip or spread that can be made safe for many different allergies. While the starches may differ, the unifying feature is they all pack a raw garlic punch. I’ve enjoyed reading recipes online that have so many different regional variations! If this version doesn’t work for you, maybe try a different version you can find online!
We first learned about skordalia at our farmers market. There is a stand that sells their family’s recipe made with sweet potato and almonds! They sell a traditional flavor and then tons of other fun and uniquely flavored versions as well. From basil to everything bagel, they’re so creative! I noticed when I first started tinkering with this, that their recipe couldn’t be using orange sweet potatoes due to the color. These red Japanese, Korean, or Mukasaki sweet potatoes are low in starch and have a mild flavor, working wonderfully in this recipe. I’m pretty confident I found what our favorite stand uses. I’ve attempted to make skordalia many times over the last 8 years, but never got the proportions just right and had other logistical problems. I definitely added the potatoes too soon one time making the dip gluey AND I didn’t soak the almonds the first few times either. While we LOVE supporting farmers market vendors and I will continue to, I wanted to perfect a version I can make for my family, too. This recipe is as close as I’ll get!
To make this batch, I followed the directions exactly from Julius Fiedler’s recipe @hermann , but I swapped the red sweet potatoes for the ones in the recipe. You can print out the recipe on his website www.bakinghermann.com.
#skordalia #foodallergymom #newrecipe #foodallergylife
1 Comment
Have you had skordalia before? What other fun flavors could I make half of watch batch? We love the honey jalapeño, but I’m trying to think of other ideas.