Sweet Potato Fritters with Herb Dip



2 large sweet potatoes, peeled; cooked and mashed
Vegetable or peanut oil, for frying
1 cup whole milk ricotta cheese
1/4 cup confectioners’ sugar
Kosher salt, to taste
Freshly ground black pepper, to taste
1/2 cup white wheat flour

For Herbed Sour Cream Dip:
3/4 cup sour cream
1/2 cup cream cheese, softened
1/4 cup heavy cream
2 teaspoons fresh dill, minced
3 tablespoons fresh chives, minced
2 tablespoons fresh basil leaves, minced
Salt, to taste
Pepper: to taste


For Sweet Potato Fritters:

1. In a deep heavy-bottomed pot, fitted with a deep-frying thermometer, heat about 3-inches of oil to 365º F.

2. In a large mixing bowl, using a hand-held mixer, combine mashed potatoes, ricotta, and sugar, season to taste with salt and pepper, until smooth. Gradually, fold in the flour, until just combined.

3. Working in batches, 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. Remove fritters from the hot oil using a wire strainer. Drain on paper towels and season with a pinch of salt.

4. Serve with Herbed Sour Cream Dip.

For Herbed Sour Cream Dip:

In a small bowl, mix all ingredients for the herb dip together until smooth. Refrigerate, covered with plastic wrap, until ready to serve.


Be sure the oil reaches 365ºF between batches.