Tar Heel Fritters


Tar Heel Fritters 2nd Place 2014 NC State Fair Kirby Anne McCallen ~ Pittsboro, NC

  •  2 cups mashed sweet potatoes
  • 2 eggs
  • 1/4c brown sugar
  • 1/2c ricotta cheese
  • 2tsp baking powder
  • 1/2tsp salt
  • 1c cornmeal+ more for rolling and dusting
  • 1 lb. of chopped or pulled barbeque, with sauce
  • Oil for frying


  1. In a stand mixer with paddle attachment, beat together sweet potatoes, eggs, brown sugar, and ricotta cheese, scraping the sides of the bowl with a rubber spatula. Mix in cornmeal.
  2. With an ice cream scoop and dusted hands, flatten a scoops worth of potato filling into a patty shape, then fold around a tablespoon’s worth of NC barbeque (shredded pork), rolling into a ball on a plate dusted with cornmeal.
  3. Fry fritters at 350˚ for approximately 5 minutes in small batches in a 4-quart Dutch oven.
  4. Serve with Lexington style sauce for dipping, or over stewed or sautéed greens.