Sweet Potato Fritters
Yield: 18 to 24 fritters
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients
- Corn oil, for frying
- 1 cup mashed, roasted and peeled sweet potato
- 1 cup whole milk fresh ricotta
- 1/4 cup confectioners’ sugar, plus more for dusting
- Kosher salt and freshly cracked pepper
- 1/2 cup self-rising flour
Method
- Heat about 3 inches of oil in a deep heavy pot, fitted with a deep-frying thermometer, to 365 degrees F.
- In a large bowl combine the potato, ricotta, sugar, salt and pepper, to taste, with a hand mixer until smooth. Fold in the flour, a little at a time, until just combined.
- Working in batches to avoid crowing the pot, drop heaping teaspoons of the batter into the hot oil. Fry until golden brown, turning as needed to brown evenly, about 1 to 2 minutes. Drain on paper towels and dust with confectioners’ sugar and a pinch of salt. Arrange them on a serving dish and enjoy!
- Cook’s Note: Be sure to let the oil return to 365 degrees F between batches.