Sweet Potato Croquette
April 1st 2011 02:25
These sweet potato croquettes are crunchy on the outside, soft on the inside and packed with flavor. Try them with my grilled salmon, your favorite fried chicken, or just with a side salad. You won't be disappointed.
Ingredients:
1 lb - sweet potato
1/2 - small onion, diced
2 - garlic cloves, diced
2 tsp - Old Bay seasoning
1 TBS - fresh parsley
1 - egg
3/4 cups - all purpose flour
1/4 cup 2 cups - panko bread crumbs
1 TBS 1 tsp - salt
1/2 tsp - black pepper
1 TBS - butter
Vegetable oil for frying
Peel and roughly chop the sweet potato. Place the potatoes in a pot of cool water with 1-TBS of salt and bring to a boil. Cook the potatoes till they are fork tender. Once cooked mash the sweet potatoes with a TBS of butter. Let cool.
When cool stir in the onion, garlic, Old Bay, parsley, egg, flour, 1/4 cup panko, salt and pepper. This batter will be pretty wet.
In a separate plate place ~ 2 cups of panko bread crumbs. Take a scoop of the potato mixture and form into a patty (size is totally up to you, mine were about the size of hockey pucks). Coat both sides in the panko and then set on a baking sheet. Continue process until all the batter is gone. Place the baking sheet in the freezer and allow the potato croquettes to set up for a least 20 minutes prior to cooking or freeze and place in a freezer bag for storage.
In a fry pan heat enough oil over medium heat to cover halfway up the sides of the croquettes. You know your oil is ready when you place the handle end of a wooden spoon in the oil and the oil bubbles up around it. When ready cook the croquettes till golden brown on both sides. Sprinkle with a pinch of salt and serve immediately.
Ingredients:
1 lb - sweet potato
1/2 - small onion, diced
2 - garlic cloves, diced
2 tsp - Old Bay seasoning
1 TBS - fresh parsley
1 - egg
3/4 cups - all purpose flour
1/4 cup 2 cups - panko bread crumbs
1 TBS 1 tsp - salt
1/2 tsp - black pepper
1 TBS - butter
Vegetable oil for frying
Peel and roughly chop the sweet potato. Place the potatoes in a pot of cool water with 1-TBS of salt and bring to a boil. Cook the potatoes till they are fork tender. Once cooked mash the sweet potatoes with a TBS of butter. Let cool.
When cool stir in the onion, garlic, Old Bay, parsley, egg, flour, 1/4 cup panko, salt and pepper. This batter will be pretty wet.
In a separate plate place ~ 2 cups of panko bread crumbs. Take a scoop of the potato mixture and form into a patty (size is totally up to you, mine were about the size of hockey pucks). Coat both sides in the panko and then set on a baking sheet. Continue process until all the batter is gone. Place the baking sheet in the freezer and allow the potato croquettes to set up for a least 20 minutes prior to cooking or freeze and place in a freezer bag for storage.
In a fry pan heat enough oil over medium heat to cover halfway up the sides of the croquettes. You know your oil is ready when you place the handle end of a wooden spoon in the oil and the oil bubbles up around it. When ready cook the croquettes till golden brown on both sides. Sprinkle with a pinch of salt and serve immediately.
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Comment by Helen Randell
Rough Cooking