Description
Golden, crispy sweet potato fritters topped with creamy whipped ricotta, sweet roasted strawberries, and crunchy pistachios. A delightful balance of flavors and textures perfect for a unique appetizer or light meal.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, peeled and grated
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1/4 cup finely chopped green onions
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 cup vegetable oil (for frying)
- 1 cup ricotta cheese
- 2 tbsp heavy cream
- 1 tbsp honey
- 1/2 tsp lemon zest
- 1 cup fresh strawberries, hulled and halved
- 1 tbsp balsamic vinegar
- 1 tbsp honey (for strawberries)
- 1/4 cup shelled pistachios, roughly chopped
Instructions
1. Prepare the Crust:
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Toss the halved strawberries with balsamic vinegar and 1 tablespoon honey. Spread on the baking sheet and roast for 15-20 minutes until soft and lightly caramelized. Set aside.
- Place the grated sweet potatoes in a clean kitchen towel and squeeze out excess moisture.
- In a large bowl, combine the squeezed sweet potatoes, flour, eggs, green onions, salt, pepper, and garlic powder. Mix until well incorporated.
- Heat the vegetable oil in a large skillet over medium-high heat. Scoop about 2 tablespoons of the sweet potato mixture per fritter and flatten slightly. Fry in batches for 3-4 minutes per side until golden and crispy. Drain on paper towels.
- In a small bowl, whisk together ricotta, heavy cream, 1 tablespoon honey, and lemon zest until smooth and fluffy.
- To assemble, spread a dollop of whipped ricotta on each fritter, top with a few roasted strawberry halves, and sprinkle with chopped pistachios. Serve immediately.
Notes
You can customize the seasonings to taste.