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Sweet Potato Poppers with Buttermilk Glaze CARLA HALL

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A sweet treat for any occasion!

1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon Kosher salt
1/2 teaspoon granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1 sweet potatoes (peeled, boiled, 3/4 cup puree)
1/4 cup ricotta
2 large eggs (beaten)
1/4 teaspoon vanilla extract
vegetable oil (for frying)
2 cups confectioners’ sugar
2 tablespoons buttermilk
flaky sea salt (to garnish)

For the Sweet Potato Fritters: Fill a table top deep fryer with 3-4 inches of vegetable oil, or a Dutch oven, half full with vegetable oil, and preheat to 375ºF.
In a large bowl, add flour, baking powder, salt, sugar, cinnamon, allspice, nutmeg and stir to combine. Set aside.
Push the flesh of the sweet potatoes through a potato ricer into a large bowl. Add ricotta, eggs, and vanilla extract, whisking to combine. Add the sweet potato mixture into the flour mixture and stir until all ingredients are incorporated.
With a small ice cream scoop, or two spoons, scoop the dough into small balls and drop the batter into the hot oil, frying on all sides until golden brown, about 5 minutes. Remove the donut drops to a paper-towel lined plate.
For the Buttermilk Glaze: In a medium bowl, add the confectioners’ sugar and drizzle in the buttermilk, whisking to combine.
To Assemble: Dip the sweet potato fritters into the glaze to coat. Top each fritter with a sprinkle of flaky sea salt.
Tip: Make the fritters in advance and keep warm in a 200ºF oven on a rack until ready to serve.

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