Fried Sweet Potato Balls with Pecorino Romano

These fried sweet potato balls are golden, crispy, full of flavour. We handle sweet potatoes like pumpkins: they pair perfectly with rich, aromatic ingredients. In this recipe, Pecorino Romano cheese and thyme enhance their natural sweetness without overpowering it.

The best part? No pre-cooking needed — simply grate the sweet potatoes raw and mix directly into the batter. Perfect for appetizers, snacks, or a tasty side dish.

Ingredients for about 20 potato balls, Preparation 20 mins, Cooking approx. 20-25 mins

400 g sweet potatoes
70 g grated Pecorino Romano cheese
2 sprigs fresh thyme or 1 tbsp dried thyme
1 free-range egg
a pinch of nutmeg, salt and ground black pepper
Breadcrumbs, to taste
Peanut oil for deep-frying, 1 litre

Method

Peel and grate the sweet potatoes into a bowl. Add grated Pecorino, chopped thyme (or dried thyme), a pinch of salt, nutmeg, black pepper, and the egg yolk (reserve the white). Mix well.

Tip: Sweet potatoes release some water when grated. If the mixture is too soft, add more cheese or breadcrumbs. If too dry, add a drop of milk.

Compact the mixture and form balls with wet hands.

Beat the reserved egg white with a pinch of salt. Dip each ball in the egg white, then coat in breadcrumbs.

Pour enough oil into a deep pan to fully cover the balls. Heat to 180–190°C. Test by dropping a pinch of breadcrumbs; if it sizzles and fries, the oil is ready.

Tip: Peanut oil is ideal, but olive oil or extra virgin olive oil works as well.

Fry 3–4 balls at a time over medium heat for 2–3 minutes, until golden brown. Drain on absorbent paper immediately and season lightly with salt.

Tip: Do not cover with a plate or paper, as steam will soften the crispy exterior.

Serve immediately.