Skip to content

Tar Heel Fritters

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


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


  • In a stand mixer with paddle attachment, beat together sweetpotatoes, eggs, brown sugar, and ricotta cheese, scraping the sides of the bowl with a rubber spatula. Mix in cornmeal.
  • 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.
  • Fry fritters at 350˚ for approximately 5 minutes in small batches in a 4-quart Dutch oven.
  • Serve with Lexington style sauce for dipping, or over stewed or sautéed greens.