magnify Click image to view more.

Sweet Potato/Coconut Fritters

Laurel Wimberg , AF+B, Fort Worth, Texas - May 14th, 2014

Makes 3 dozen

  • 1 lb. ricotta cheese
  • 1 lb. sweet potato puree
  • 2 Tbsps. granulated sugar
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1 vanilla bean, seeded
  • 1 orange, zested
  • 6 lg. eggs
  • 1/4 cup maple syrup
  • 6 oz. all-purpose flour
  • 1 1/2 Tbsps. baking powder
  • 1/2 lb. unsweetened shredded coconut, toasted
  • peanut oil (for frying)
  • cinnamon sugar (for coating)
  • marshmallow sauce, or maple or blueberry syrup (for serving)
  1. Beat ricotta, sweet potato, sugar, cinnamon, salt, vanilla, and orange zest until combined; mix in eggs and maple syrup; add flour and baking powder; mix in toasted coconut; reserve, chilled.

  2. Heat deep fryer to 235˚F; working in batches, drop ping pong ball–sized spoonfuls into hot oil; cook 4 minutes, turning fritters partway through; drain on paper towels; toss in cinnamon sugar; serve immediately with marshmallow sauce or maple or blueberry syrup.