Sweet Potato Fritters with
Herb Dip
Sometimes healthy can
still be a little fun, too, and we prove that with these sweet potato fritters.
Yeah, they’re fried, and that’s okay! The sweet and salty mixed with the fresh
and creamy of the herb dip is the perfect just-a-little-guilty snack or
appetizer!
Sweet Potato Fritters with Herb Dip
§ Author:
§ Prep Time: 20
§ Cook Time: 10
§ Total Time: 30 minutes
§ Yield: 4 servings
Ingredients
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
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
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
Instructions
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.
Notes
Be sure the oil reaches
365ºF between batches.
Source https://ohmyveggies.com
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