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, baked and mashed
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- Vegetable oil for frying
- 1 ball burrata cheese
- 1/4 cup Greek yogurt
- 1 tablespoon lemon juice
- 1/4 cup shelled pistachios, finely chopped
- 1 tablespoon fresh parsley, chopped
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F. Bake sweet potatoes until tender, about 45 minutes. Let cool, then peel and mash.
- In a bowl, combine mashed sweet potatoes, breadcrumbs, Parmesan, egg, smoked paprika, salt, and pepper. Mix until well combined.
- Shape the mixture into small cylinders or balls. Dredge each croquette in flour, shaking off excess.
- Heat oil in a deep skillet over medium heat. Fry croquettes in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
- For the dip, combine burrata, Greek yogurt, and lemon juice in a bowl. Mix until smooth and creamy.
- Sprinkle croquettes with pistachio dust and parsley before serving with the burrata dip.
Notes
You can customize the seasonings to taste.