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- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 18 to 24 fritters
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 70
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 2 g
- Cholesterol
- 6 mg
- Sodium
- 58 mg
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 18 to 24 fritters
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 70
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 2 g
- Cholesterol
- 6 mg
- Sodium
- 58 mg
Ingredients
Directions
- 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.
My Private Notes
Show:
5 Ingredient Fix
Episode:
Munchie Madness
