Lemon-Honey Glazed Sweet Potato and Ricotta Fritters combine the rustic charm of countryside cooking with the sophistication of modern cuisine. This dish celebrates the humble sweet potato, turning it into something extraordinary through texture, flavor, and culinary artistry. Each fritter is a testament to the harmony achieved with simple ingredients combined with thoughtful preparation.

The sweet potatoes are selected for their rich, vibrant hue and natural sweetness. These root vegetables are steamed to perfection, ensuring they retain their nutritional value and delicate flavor. Once tender, they’re mashed into a smooth consistency, which serves as the foundation of the fritter batter.

Fresh, creamy ricotta cheese is added, introducing a luxurious texture and a subtle richness that balances the sweetness of the potatoes. Finely chopped thyme leaves are incorporated, infusing the mixture with an aromatic earthiness that whispers of green fields and sun-drenched gardens.

The batter is further enhanced with the zest of a lemon, grated into delicate ribbons of citrusy brightness that cut through the richness, adding a layer of complexity to the flavor profile. Honey is also stirred into the mix, lending a natural sweetness that complements the earthy notes of the sweet potato and the tanginess of the lemon.

The cakes are shaped and then fried to a perfect golden brown, emerging from the pan with a crispy exterior that gives way to a soft, melt-in-your-mouth interior. This contrast in textures is a joy to the senses, promising a satisfying crunch followed by the comforting, fluffy embrace of the sweet potato and ricotta mixture.

The Lemon-Honey Glaze is this dish’s crowning glory. The glaze, made from a simple blend of honey and freshly squeezed lemon juice, is drizzled over the warm cakes, adding a shiny, sticky coating that beckons with its promise of sweetness tempered with a hint of acidity. This glaze adds to the dish’s visual appeal, making it shine under the light and ties all the flavors together, creating a symphony of tastes that dance harmoniously on the palate.

Served on a plate, garnished with additional thyme leaves and lemon zest, Lemon-Honey Glazed Sweet Potato and Ricotta Fritters is a dish that speaks of care, tradition, and the joy of eating. It comforts as much as it impresses, suitable for a leisurely brunch, a special occasion, or even a simple, quiet moment of indulgence.

In every aspect, from its golden appearance to its intricate layers of flavor and texture, this dish is a celebration of ingredients, cooking, and the pleasure that can be found in a single, beautifully crafted bite.

Lemon-Honey Glazed Sweet Potato and Ricotta Fritters

5 from 1 vote

Recipe by Kyle Taylor Course: Desserts, SidesCuisine: New AmericanDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Lemon-honey glazed sweet potato and ricotta fritters are a delicious combination of creamy ricotta and sweet potato flavored with fresh thyme and lemon zest. The cakes are fried until golden brown and drizzled with a vibrant lemon-honey glaze, providing a sweet and tangy finish.

Ingredients

For the Fritters
2 large 2 sweet potatoes, peeled and cubed
1 cup 1 ricotta cheese
1 cup 1 flour
2 large 2 eggs, slightly beaten
2 tablespoons 2 honey
1 tablespoon 1 thyme leaves, freshly chopped
1 1 lemon, zested
to taste, salt and ground black pepper
for frying, vegetable oil
For the Lemon-Honey Glaze
1/4 cup 1/4 honey
1 1 lemon, juiced
pinch of salt

Directions

Steam Sweet Potatoes:
Place the sweet potato cubes in a steamer basket over boiling water, cover, and steam until tender, about 15 minutes. Let them cool slightly, then mash until smooth.
Prepare Fritter Batter:
Mix the mashed sweet potatoes, ricotta cheese, flour, eggs, honey, thyme, and lemon zest in a large bowl. Season with salt and ground black pepper to taste.
Fry the Fritters:
Heat a good amount of vegetable oil (1″ to 2″ deep) in a large frying pan over medium heat. Once hot, spoon the batter into the oil, flattening the dollops slightly to form patties. Fry on each side for about 3-4 minutes until golden brown and crispy. Transfer the cakes to a paper towel-lined plate to drain excess oil.
Make the Lemon-Honey Glaze:
Whisk together the honey, lemon juice, and a pinch of salt in a small bowl until well combined. Adjust the taste as necessary, adding more honey or lemon juice to suit your preference.
Serve:
Place the patties on a serving dish and drizzle generously with the lemon-honey glaze before serving.

Notes

Steaming the sweet potatoes not only makes them easier to mash but also retains more of their flavor and nutritional content, making your fritters even tastier and healthier.
If the fritter batter seems too wet, add more flour until it reaches a thick, manageable consistency.
Please ensure your oil is hot enough before frying to get that perfect golden crust while keeping the inside of the cakes soft and moist.