Chewy and Savory Sweet Potato Croquettes
Delicious Sweet Potato Croquette Recipe
Enjoy these delightful croquettes with their wonderfully chewy potato filling and rich, savory flavor. They’re a guaranteed hit with everyone!
Croquette Dough Ingredients- 3 small potatoes (approx. 200-250g)
- 1 Tbsp canned corn kernels
- 1 tsp salt
- 1 Tbsp potato starch
Cooking Instructions
Step 1
First, let’s prepare the star of our croquettes: the potatoes. Wash 3 small potatoes thoroughly, peel them, and dice them into approximately 1.5cm cubes. Ensuring uniform size helps them cook evenly.
Step 2
Place the diced potatoes in a microwave-safe bowl, cover with plastic wrap, and microwave for 7 minutes and 30 seconds. (Adjust cooking time based on your microwave’s power.) It’s crucial that the potatoes become completely tender.
Step 3
Once the potatoes are cooked, drain any excess liquid from the canned corn kernels (press them gently in a sieve to remove water) and add 1 tablespoon of corn along with 1 teaspoon of salt to the hot mashed potatoes. Mix everything together. Draining the corn well prevents the dough from becoming too wet.
Step 4
Using a spatula or a potato masher, mash the hot potatoes until smooth and lump-free. Stir in 1 tablespoon of potato starch until well combined to form the dough. The potato starch will give the croquettes their wonderfully chewy texture.
Step 5
Divide the potato dough into bite-sized portions (about 3-4cm in diameter) and roll them into neat balls. You can shape them as you like, whether for children’s snacks or as appetizers for adults.
Step 6
In a separate small bowl, whisk 1 egg to create the egg wash for coating the croquettes.
Step 7
Spread 5 tablespoons of breadcrumbs on a wide tray or plate. Mix in 1 teaspoon of vegetable oil and a pinch of parsley flakes (optional). Lightly mix these ingredients together. Adding a little oil to the breadcrumbs helps them achieve an extra crispy texture when fried.
Step 8
Now, let’s prepare for frying. Pour about 300ml of vegetable oil into a deep pot or wok and heat it over medium heat to around 170°C (340°F). If you have a deep-frying thermometer, use it. Otherwise, test the oil temperature by dropping a few breadcrumbs in; if they sizzle and float immediately, the oil is ready.
Step 9
While the oil is heating, dip each rolled potato ball first into the beaten egg, ensuring it’s fully coated, then immediately roll it in the seasoned breadcrumbs. Gently press the breadcrumbs onto the potato to ensure they adhere well.
Step 10
Carefully place the breaded croquettes into the hot oil, being careful not to overcrowd the pot. Fry over medium heat (rather than high heat) for about 4-5 minutes, or until the croquettes are golden brown and crispy. Turning them halfway through will ensure even cooking. Once fried, transfer the croquettes to a wire rack lined with paper towels to drain any excess oil.
