Crispy Sweet Potato Fritters with Whipped Ricotta, Honey & Pistachio Crunch
Ingredients
For the Fritters
2 cups (300 g) grated sweet potato
2 eggs
¼ cup (30 g) flour
2 tbsp cornstarch
½ tsp salt
¼ tsp black pepper
½ tsp paprika
Oil for frying
For the Whipped Ricotta
1 cup (200 g) ricotta cheese
2 tbsp heavy cream
1 tbsp honey
Topping
3 tbsp honey
¼ cup (30 g) pistachios, crushed
Lemon zest (optional)
Flaky sea salt
Directions
Place grated sweet potato in a clean towel and squeeze out excess moisture.
In a bowl, mix sweet potato with eggs, flour, cornstarch, salt, pepper and paprika.
Heat oil in a pan over medium heat.
Scoop small portions and flatten into fritters.
Fry for 3–4 minutes per side until golden and crispy.
Drain on paper towels.
Whip ricotta with cream and honey until smooth and fluffy.
Spread whipped ricotta on the fritters or serve alongside.
Drizzle with honey and sprinkle with crushed pistachios.
Finish with lemon zest and flaky sea salt.
Serve warm and crispy.
Nutritional Info (per serving, serves 4)
Calories: 340
Protein: 11g
Carbohydrates: 32g
Fat: 19g
Fiber: 4g
Sugar: 10g
Sodium: 250mg
