Description
Indulge in the ultimate flavor explosion with these irresistible Sweet Potato Croquettes! Crispy on the outside, creamy on the inside, and elevated with a luxurious Burrata Dip and crunchy Pistachio topping. Perfect as a party appetizer or a special snack.
Ingredients
– 2 pounds sweet potatoes, peeled and cubed
– 1 cup all-purpose flour
– 2 eggs, beaten
– 1 cup panko breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon paprika
– Salt and pepper to taste
– 8 ounces burrata cheese
– 1/2 cup pistachios, chopped
– 2 tablespoons fresh parsley, chopped
Instructions
1. Preheat oven to 400°F. Roast the sweet potato cubes for 20-25 minutes, until tender. Mash the roasted sweet potatoes in a large bowl.
2. In a shallow bowl, combine the flour. In another shallow bowl, beat the eggs. In a third shallow bowl, mix the panko, Parmesan, garlic powder, onion powder, paprika, salt, and pepper.
3. Scoop about 2 tablespoons of the sweet potato mixture and shape it into a small patty. Dredge the patty in the flour, dip it in the egg, and then coat it with the panko mixture, pressing gently to adhere.
4. In a large skillet, heat 1/4 inch of oil over medium-high heat. Fry the croquettes in batches for 2-3 minutes per side, until golden brown. Drain on a paper towel-lined plate.
5. In a small bowl, gently break apart the burrata cheese. Sprinkle the chopped pistachios and fresh parsley over the top.
6. Serve the sweet potato croquettes warm, accompanied by the burrata dip. Enjoy!
Notes
– For a creamier dip, add a splash of heavy cream or milk to the burrata. – Experiment with different nut toppings, such as almonds or walnuts, for the pistachio crunch.
- Prep Time: 15
- Cook Time: 30
- Category: Appetizer
- Method: Frying
- Cuisine: American