Sweet Potato Fritters with Sour Cream Dip
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
727
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 727 cal. | (35 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 7.3 g | (24 %) |
more nutritional values
| Vitamin A | 2.9 mg | (363 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 16 mg | (133 %) | ||
| Vitamin K | 14.9 μg | (25 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 962 mg | (24 %) | ||
| Calcium | 261 mg | (26 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 18.3 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 85 mg | |||
| Complete sugar | 29 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For Sweet Potato Fritters
- 2 large Sweet potato (peeled; cooked and mashed)
- vegetable oil (or peanut oil)
- 1 cup whole milk Ricotta cheese
- ¼ cup powdered sugar
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- ½ cup all-purpose flour
- For Herbed Sour Cream Dip
- ¾ cup Sour cream
- ½ cup cream cheese (softened)
- ¼ cup heavy cream
- 2 tsps fresh Dill (minced)
- 3 Tbsps fresh Chives (minced)
- 2 Tbsps fresh Basil (minced)
- salt (to taste)
- peppers (to taste)
Product recommendation
Be sure the oil reaches 365ºF between batches.
Preparation steps
1.
For Sweet Potato Fritters:
2.
In a deep heavy-bottomed pot, fitted with a deep-frying thermometer, heat about 3-inches of oil to 365º F.
3.
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.
4.
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.
5.
Serve with Herbed Sour Cream Dip.
6.
For Herbed Sour Cream Dip:
7.
In a small bowl, mix all ingredients for the herb dip together until smooth. Refrigerate, covered with plastic wrap, until ready to serve.
