Description
Indulge in these irresistible Sweet Potato Croquettes, which are crispy on the outside, fluffy on the inside, and served with a creamy burrata dip and a crunchy pistachio topping. This easy-to-make appetizer is sure to impress your guests with its delightful combination of flavors and textures.
Ingredients
– 2 pounds sweet potatoes, peeled and cubed
– 2 eggs, beaten
– 1 cup panko breadcrumbs
– 1/2 cup all-purpose flour
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 8 ounces burrata cheese, torn into pieces
– 1/2 cup chopped pistachios
Instructions
1. Bring a large pot of salted water to a boil. Add the cubed sweet potatoes and cook until tender, about 15 minutes. Drain and mash the sweet potatoes in a large bowl.
2. In a separate bowl, whisk the eggs. In a third bowl, combine the panko, flour, garlic powder, onion powder, paprika, salt, and pepper.
3. Scoop heaping tablespoons of the mashed sweet potatoes and form them into round croquettes, about 2 inches wide.
4. Dip the croquettes into the beaten egg, then coat them in the panko mixture, pressing gently to adhere.
5. In a large skillet, heat 1/2 inch of vegetable oil over medium-high heat. Fry the croquettes in batches until golden brown on both sides, about 2-3 minutes per batch.
6. Drain the croquettes on a paper towel-lined plate. Arrange the croquettes on a serving platter and top with the torn burrata cheese and chopped pistachios.
7. Serve the sweet potato croquettes warm, with the burrata dip and pistachio crunch.
Notes
For a smoother texture, you can mash the sweet potatoes through a ricer before forming the croquettes. The croquettes can also be baked instead of fried for a healthier option.
- Prep Time: 15
- Cook Time: 15
- Category: Appetizer
- Method: Frying
- Cuisine: American