Sweet Potato Croquettes Food

POTATO CROQUETTE

Steps:

• Boil the potatoes until fork tender, and let cool for 20 minutes.
• In a large bowl, mash the potatoes. (For a creamier texture, use a potato ricer.) Add the Parmigiano cheese, chopped parsley, and season with salt and pepper. Add one egg and mix well, until all the ingredients are evenly distributed.
• Grab a handful of mashed potatoes and press into logs that are 1 1/2-inches thick by 3 inches long. With your finger, create an indentation in the middle of the log and add a slice of mozzarella. Close up the logs and make sure the mozzarella is fully covered. Reshape if necessary.
• For the batter, dip potato logs in a beaten egg and cover with breadcrumbs.
• Heat the extra-virgin olive oil in a large pot to 350 degrees F.
• Fry in the oil in batches until the potato croquettes are crispy and golden brown.
• Let drain on a paper towel lined plate, and serve warm.

CHICKEN AND SWEET POTATO CROQUETTES

Steps:

• Boil both potatoes together until tender, drain into large bowl and mash.
• Stir in onions, seasoning, cheese, butter and chicken; mix well.
• Shape mixture into 18 croquettes.
• Cover; refrigerate 30 minutes.
• Toss croquettes in flour, shake away excess.
• Dip croquettes in eggs, then crumbs.
• Shallow-fry croquettes in batches, in hot oil until browned; drain on absorbent paper.

SPICY SWEET POTATO AND CHEDDAR CROQUETTES

Steps:

• Put the sweet potatoes and 1 teaspoon salt in a pot and cover with an inch or two of water. Bring to a boil, reduce to a simmer and cook until tender, 10 to 12 minutes. Drain the potatoes, transfer to a bowl, mash with a fork, and let cool for at least 30 minutes. (You can also do this step ahead and let the mashed sweet potatoes cool in the refrigerator overnight.)
• Add the cheese, flour, cumin, paprika, black pepper and cayenne to the mashed sweet potatoes and mix until evenly combined. Use a medium cookie scoop (a scant 2 tablespoons) to portion the mixture onto a baking sheet lined with parchment. Freeze until solid, at least 1 hour.
• Prepare to bread the croquettes: Set up a standard breading procedure in three bowls - flour, egg-and-oil mixture and bread crumbs.
• Dip each piece in the flour, shaking off any excess, in the egg mixture (turning it a few times to make sure it is completely coated), then in the bread crumbs. Set each breaded croquette on the baking sheet. Refreeze the finished, breaded croquettes until firm. (These can live in your freezer for months.)
• Add enough neutral oil to a deep-sided pot or pan to reach a depth of 1 1/2 to 2 inches, and heat over medium until shimmering, or when a thermometer reads between 325 and 350 degrees. Working in batches, fry the frozen croquettes, stirring occasionally, until nicely browned all over and piping hot in the center, about 5 minutes. (When frying, it's important to moderate the heat to keep as steady a temperature as possible. Adding frozen products to hot oil brings the temperature down, as does crowding.)
• Using a slotted spoon, remove cooked croquettes to a baking rack and immediately sprinkle with a little salt before serving.

SWEET POTATO CROQUETTES

Steps:

• Steam yams until tender, about 15 minutes. Place in large bowl. Add sugar and vanilla and mash well. Mix in yolk and cornflake crumbs.
• Line baking sheet with foil. Place flour in medium bowl. With floured hands, shape
• 1 round tablespoonful of yam mixture into 1 1/2-round; roll in flour to coat completely. Place on prepared baking sheet. Repeat with remaining yam mixture. (Can be made 2 hours ahead. Let stand at room temperature.)
• Pour vegetable oil into medium saucepan to depth of 1 1/2 inches. Heat oil to 350°F. Fry croquettes in batches until golden brown, about 5 minutes. Using slotted spoon, transfer croquettes to paper towels and drain.
• Arrange croquettes on platter. Dust with powdered sugar. Serve with honey.