SWEET POTATO CROQUETTES
These Sweet Potato Croquettes offer a delightful combination of textures and flavors, making them a unique and satisfying dish. The creamy sweetness of the sweet potatoes is perfectly balanced by the crispy, golden exterior achieved through frying. This recipe is a comforting and flavorful treat, perfect as a side dish or appetizer.
Ingredients
- 1 pint Baked Sweet Potatoes (Quantity estimated (not specified in original recipe))
- 1 teaspoon Butter (Originally drippings. Substituted with butter for modern preference.)
- 2 count Egg Yolks
- 1/4 teaspoon Black Pepper (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1 cup Fine Bread Crumbs (Quantity estimated (not specified in original recipe))
- 2 count Eggs (Quantity estimated (not specified in original recipe))
- 2 cups Oil (Quantity estimated (not specified in original recipe))
Instructions
- 1Press the hot baked sweet potatoes through a ricer until you have approximately one pint of mashed sweet potatoes. Place the mashed sweet potatoes in a pan over medium heat.
- 2Add the butter, egg yolks, pepper, and salt to the mashed sweet potatoes. Beat well with a fork until the mixture starts to pull away from the sides of the pan.
- 3Let the mixture cool slightly. Form the mixture into cone shapes. Roll the cones in fine bread crumbs, then dip them in beaten eggs, and roll them again in bread crumbs.
- 4Heat the oil in a deep fryer or large pan to 350°F (175°C). Fry the croquettes in the hot oil until they are golden brown and crispy, about 3-4 minutes per side. Remove the croquettes from the oil and place them on a plate lined with paper towels to drain excess oil.