Best Sweet Potato Ricotta Fritters Recipes
RICOTTA SWEET POTATO BEIGNETS
I first tasted sheep's milk ricotta cheese at the Old Chatham Sheepherding Company, a delightful dairy farm in Upstate New York where the milk comes from sheep (instead of cows) and the shepherds are llamas (instead of dogs). Sheep's milk is richer, has more calcium and is sweeter than cow's or goat's milk, and it makes wonderful cheese. These fritters have a delicious crisp gold-brown crust and tender insides, like a dessert version of hush puppies. You can use any good-quality ricotta for this recipe, or even a mild fresh goat cheese. It adds moisture and a little richness to the dough, binding the ingredients together without making it wet. Ricotta is the second cooking of whey which makes a light fresh cheese.
Provided by Food Network
Categories dessert
Time 35m
Yield 15 fritters
Number Of Ingredients 10
Steps:
- Make the Beignets: combine all the ingredients in a mixer fitted with a paddle attachment and mix until smooth. Roll into 1 1/2-inch balls (the size of a walnut) and set aside on a plate. Refrigerate until ready to cook.
- Just before serving, heat 2 to 3 inches of oil in a deep, heavy pot fitted with a deep-frying thermometer to 365 degrees F. Working in batches, to avoid crowding the pot, fry the balls until golden brown all over, moving them around in the oil to make sure they cook and brown evenly. Remove from the oil and drain on paper towels or a brown paper bag. Dust with powdered sugar and serve warm. (Make sure to let the oil return to 365 degrees F between batches.)
RICOTTA FRITTERS
Provided by Food Network
Categories dessert
Yield approximately 25 to 30 fritters
Number Of Ingredients 11
Steps:
- Mix eggs and sugar together. Add ricotta and vanilla. In a separate bowl sift together all- purpose flour, cake flour, baking powder, and salt. Add to egg mixture. Beat until smooth. Fill a pot or deep-fryer half full with oil. Heat until oil gets to 350 degrees F. Drop dough into hot oil by the tablespoonful. Fry until golden brown. Remove from oil, and drain on a paper towel. Dust with powdered sugar, drizzle with warm chestnut honey, and serve immediately.
SOUTH AFRICAN SWEET POTATO FRITTERS
Steps:
- Heat 2 inches of oil in a heavy saucepan or fryer to 375 degrees.
- Grate the sweet potatoes into medium-sized bowl, cover them with boiling water, and let them stand for 15 minutes. Drain off the water and slowly add the remaining ingredients, stirring to make sure that they are well mixed. You should have a thickish paste that will hold its shape when picked up in a tablespoon. If the mixture is too thick, add a bit of warm water. If it is too thin, add a bit more flour.
- Drop the mixture, a few tablespoons at a time, into the hot oil and cook the fritters for 3 to 5 minutes, or until they float to the surface, turning them once to make sure that they are slightly browned on each side. Drain on absorbent paper and serve hot.
SWEET POTATO FRITTERS
Provided by Claire Robinson
Time 20m
Yield 18 to 24 fritters
Number Of Ingredients 6
Steps:
- 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.
SWEET POTATO FRITTERS
Steps:
- In a shallow pan, heat oil to 350 degrees F.
- Score sweet potato with a fork and microwave on high for 6 minutes or until cooked through. Let cool. Cut sweet potato in half, scoop out the flesh, and place it into a mixing bowl with the butter. Mash well. Add egg, bread crumbs, flour, salt, and pepper and mix well. Add the chives and corn and mix gently. Using 2 spoons to shape, scoop mounds into hot oil, cooking on both sides, in batches, until golden brown. With a slotted spoon or spider, remove fritters from oil and place on paper towel to dry. Mix sour cream, reserved chives, salt and pepper, to taste, and place a small dollop on each fritter when ready to serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love