Notes

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.

Ingredients

For the Beignets:

• 1 cup cooked, mashed sweet potato
• 1/2 cup fresh ricotta cheese, preferably sheep's milk
• 1/2 cup all-purpose flour
• 1 egg white
• 1/4 cup sugar
• Pinch salt
• 3/4 teaspoon baking powder
• 1/4 teaspoon vanilla extract
• Vegetable oil, for frying
• Powdered sugar, for garnish