Description
Crispy, golden sweet potato croquettes served with a creamy burrata dip and a sprinkle of savory pistachio dust.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, peeled and cubed
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 1 cup panko breadcrumbs for coating
- Vegetable oil for frying
- 8 oz burrata cheese
- 2 tablespoons olive oil
- 1/4 cup shelled pistachios, finely chopped
- 1 tablespoon fresh parsley, chopped
Instructions
1. Prepare the Crust:
- Boil sweet potatoes until tender, then mash and mix with breadcrumbs, Parmesan, egg, smoked paprika, salt, and pepper.
- Shape the mixture into small cylinders, coat in flour, dip in beaten egg, then roll in panko breadcrumbs.
- Heat oil in a deep skillet and fry croquettes until golden brown and crispy, about 3-4 minutes per side.
- For the dip, blend burrata with olive oil until smooth; season with salt and pepper.
- Sprinkle croquettes with pistachio dust and parsley before serving with the burrata dip.
Notes
You can customize the seasonings to taste.