Recipe courtesy of Gale Gand
Sweet Potato Ricotta Fritters
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- Level: Easy
- Total: 35 min
- Prep: 30 min
- Cook: 5 min
- Yield: 15 fritters
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 83
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 0 g
- Sugar
- 4 g
- Protein
- 1 g
- Cholesterol
- 2 mg
- Sodium
- 39 mg
- Level: Easy
- Total: 35 min
- Prep: 30 min
- Cook: 5 min
- Yield: 15 fritters
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 83
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 0 g
- Sugar
- 4 g
- Protein
- 1 g
- Cholesterol
- 2 mg
- Sodium
- 39 mg
Ingredients
Directions
- Combine all the ingredients in a mixer fitted with a paddle attachment and mix until smooth. Form into 1 1/2-inch balls (the size of a walnut) and set aside on a cookie sheet.
- 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 crowing the pot, fry the balls until golden brown all over, moving them around in the oil to make sure they brown evenly. Remove from the oil and drain on paper towels. (Let the oil return to 365 degrees F between batches.)
- Dust with confectioners' sugar and serve warm.
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