Sweet Potato Ricotta Fritters Recipes

HARISSA SWEET POTATO FRITTERS

Steps:

• Pour boiling water over sweet potatoes in a large bowl; let stand 20 minutes. Drain, squeezing to remove excess liquid. Pat dry., In a large bowl, whisk the eggs, flour, baking powder, cornstarch, seasoned salt and harissa. Add the sweet potatoes and onion; toss to coat., In a large nonstick skillet, heat 2 tablespoons coconut oil over medium heat. Working in batches, drop sweet potato mixture by 1/4 cupfuls into oil; press slightly to flatten. Fry for 1-2 minutes on each side until golden brown, using remaining oil as needed. Drain on paper towels. Serve with queso fresco, and optional ingredients as desired.

SWEET POTATO FRITTERS

Steps:

• Grate the peeled sweet potato and place into a large bowl.
• Add the crushed garlic, onion flakes, grated zucchini, tasty cheese, parmesan cheese to the bowl with the grated sweet potato and add the self raising flour before stirring well to combine.
• Beat the eggs in a small bowl lightly with a fork and add salt and pepper to taste. Add the eggs along with 1/4 cup of water to the bowl with the sweet potato mixture and stir. Gradually add the extra water and stir until you have a thick batter - please note you may not need all of the water depending on the size/water content of the sweet potato and zucchini that you used.
• Heat a tablespoon of olive oil in a large frying pan over a medium to high heat and use a 1/4 measuring cup to scoop up the batter and place the fritter mixture into your pan. Use a spoon to gently spread the mixture into a circle between 1/2cm - 1cm thick. You should be able to fit approximately six fritters (or even more depending on the size of your pan) into your frying pan.
• Cook the Sweet Potato Fritters for 5 minutes on each side until they are crisp and golden brown before transferring to a plate and covering them with foil so they stay warm while you cook the next batch. Repeat until all the fritters have been cooked.

RICOTTA FRITTERS

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.

SWEET POTATO RICOTTA FRITTERS

Steps:

• 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.