| Level: | Easy |
| Total: | 35 min |
| Prep: | 30 min |
| Cook: | 5 min |
| Yield: | 15 fritters |
| Level: | Easy |
| Total: | 35 min |
| Prep: | 30 min |
| Cook: | 5 min |
| Yield: | 15 fritters |
Ingredients
- 1 cup mashed sweet potato
- 1/2 cup sheep’s milk or other ricotta
- 1/2 cup flour
- 1 egg white
- 1/4 cup sugar
- Pinch salt
- 3/4 teaspoon baking powder
- 1/4 teaspoon vanilla extract
- Vegetable oil, for frying
- Confectioners’ sugar
Instructions
- 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.
Nutrition Facts
| 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 |
| 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 |
Reviews
Gale Gand’s cookbook notes that after rolling into balls, these can be refrigerated up to one day before cooking. 🙂
This was a treat to make and eat!