UBS Virtual Cooking Class: Soft & Chewy Gingerbread Cookies & Icing

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. One registration per employee please.

This event is optional and not firm-mandated.

Please note our attendance policies:

• Sign Ups: Eventbrite sign-ups are limited to one in-person class sign up per week per person.
• No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-shows without notification, access to further classes will be paused for 30 days.

Mashed Potato or Sweet Potato Fritters

Serves 3 – 4

2 ½ - 3 cups mashed potatoes or mashed sweet potatoes, cold
1/3 – 1/2 cup all purpose flour

1 egg, lightly beaten

Kosher salt and freshly ground black pepper

Mix-In’s (see below)

Frying oil

2 cups panko breadcrumbs OR 1 cup flour, to crust

1. Place a high-walled skillet on stovetop and fill with 2 inches of high heat cooking oil. Turn flame to medium high. Prepare a rack over a tray and a long-handled slotted spatula or spoon. (If chilling patties, wait to turn on stove until you are ready to cook).

2. Place mashed potatoes in a large bowl. Sprinkle with 1/3 flour and add egg and a seasoning of salt and pepper; add any mix-in’s, if using. Use your hands to gently mix until well combined. Test to gauge if more flour is needed: if mixture is thin or looses its shape when you form a disc, sprinkle another 2 tbsp of flour and mix in. The correct consistency should hold its form when shaped and pressed, but not feel stiff and heavy.

3. Spread panko or flour onto a large plate. Prepare a baking sheet with parchment. Form mixture into balls (3 – 4 tbsp each), laying on the prepared baking sheet. Once all of the mixture if formed, lightly pat each ball down into a thick disc using a flat-bottomed ramekin of cup (lightly oil to the bottom to prevent sticking). If time allows, let chill for 15 minutes, optional.

4. Coat each disc with panko or flour, and return to baking sheet. Test that oil is ready: if using a thermometer, oil should register at 350F. Alternatively, dip a wooden spoon or chopstick into the oil- if it bubbles consistently, it is ready.

5. Cook the fritters in batches. Carefully transfer 4 – 5 fritters to the pan, cautious not to crowd the pan. Cook until brown on both sides, about 2 – 3 minutes per side. Once browned, transfer fritters to the prepared rack to help keep them crispy while you cook remaining batches.

Mix-In’s

Pinch of your Favorite Spice

1 – 2 tsp Mustard

1 – 2 tbsp Minced Aromatic Veg (chile, garlic, or scallion)

1 – 2 tbsp Chopped Herbs, (chervil, cilantro, parsley, chives, basil)

¼ - ½ cup Cooked Veg, chopped (roasted garlic, caramelized onions, brussels sprouts, broccoli, cauliflower, corn)

½ - 1 cup Shredded Cheese or Shredded Cooked Chicken/Turkey (or a combination!)

Note: do not use mix-in’s that are wet or would make potatoes watery or soggy

Dips

Cranberry Sauce

Cranberry Aioli

Gravy Aioli

Pumpkin Chutney

Fun Combos

Sweet Potato, Brown Sugar, Ginger, Pumpkin Pie Spice

Potato, Turkey, Corn, Scallion, Chive

Sweet Potato, Turkey, Parsley, Cranberry Dipping Sauce

Potato, Cheese, Brussels or Broccoli, Turkey