RICOTTA-SWEET POTATO BEIGNETS

RICOTTA-SWEET POTATO BEIGNETS

1 cup mashed cooked sweet potato
1/2 cup fresh ricotta cheese, preferably sheep’s milk
1/2 cup all-purpose flour
1 large egg white
1/4 cup sugar
Pinch of salt
3/4 teaspoon baking powder
1/4 teaspoon pure vanilla extract
Vegetable oil, for frying
Confectioners' sugar, for sprinkling
DIRECTIONS
1. Combine all the ingredients in a mixer fitted with a paddle attachment and mix until smooth. Roll into 1 1/2-inch balls (the size of a walnut) and set aside on a plate. Refrigerate until ready to cook. (See Note)
2. Just before serving, heat 2 to 3 inches of oil in a deep, heavy pot fitted with a deep-frying thermometer to 365°F (185°C). Working in batches to avoid crowding the pot, fry the balls until golden brown all over, moving them around in the oil to make sure they cook and brown evenly.
3. Remove from the oil and drain on paper towels or brown paper. Repeat with remaining beignets, making sure to let the oil return to 365°F (185°C) between batches. Dust the beignets with confectioners’ sugar and serve warm.
NOTE
The dough balls can be refrigerated for up to 1 day.