Sweet Potato Fritters

  • Yield : 18 to 24 fritters
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m
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  • 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


Step 1

Heat about 3 inches of oil in a deep heavy pot, fitted with a deep-frying thermometer, to 365 degrees F.

Step 2

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.

Step 3

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!

Step 4

Cook's Note: Be sure to let the oil return to 365 degrees F between batches.

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