Description
Crispy, golden sweet potato croquettes paired with a creamy burrata dip and a nutty pistachio crunch for a delightful appetizer or snack.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, peeled and cubed
- 1/2 cup all-purpose flour
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- Vegetable oil for frying
- 8 oz burrata cheese, drained
- 1/4 cup chopped pistachios
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- Fresh basil for garnish
Instructions
1. Prepare the Crust:
- Boil sweet potato cubes in salted water until tender, about 15 minutes. Drain and mash until smooth. Let cool.
- In a bowl, combine mashed sweet potato, flour, Parmesan, salt, pepper, and paprika. Mix well.
- Form the mixture into small oval croquettes. Dip each in beaten egg, then coat with panko breadcrumbs.
- Heat oil in a deep pan to 350°F. Fry croquettes in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
- For the dip, tear burrata into a bowl, season with salt and pepper. Drizzle with honey and balsamic vinegar.
- Toast pistachios in a dry pan over medium heat for 2-3 minutes until fragrant.
- Serve croquettes with burrata dip, sprinkle pistachio crunch and fresh basil on top.
Notes
You can customize the seasonings to taste. For a lighter version, bake croquettes at 400°F for 20 minutes, flipping halfway.