Sweet Potato Croquettes

Author

Lior Lev Sercarz, from "Mastering Spice" by Lior Lev Sercarz

Servings

Makes about 16 croquettes

Category

Snack

Ingredients

• 1 cup of leftover sweet potato puree
• ½ cup plus 3 tablespoons of fine plain dried bread crumbs
• Olive oil
• Kosher Salt

Directions

1. Put the potato puree in a medium bowl and refrigerate until cold. Stir in 3 tablespoons of bread crumbs. Put another ½ cup bread crumbs in a shallow dish or pie plate.
2. Using a tablespoon and damp hands, scoop a ball of the sweet potato mixture and roll it into a neat ball. Place it in the crumbs, roll to coat, and place it on a parchment-paper-lined plate or half sheet pan. Repeat with the remaining sweet potato mixture and bread crumbs. You should end up with about 16 coated balls. Refrigerate, uncovered, until cold and set, at least 30 minutes (or freeze for 15 minutes).
3. Fill a large saucepan with olive oil to a depth of 2 inches. Heat the oil to 350°F over medium high heat. Add enough balls to fit comfortably in the saucepan without crowding; refrigerate the remaining balls (they need to stay cold or they’ll fall apart while frying)
4. Fry the croquettes, turning to evenly cook, until dark brown, about 3 minutes. Drain on paper towels and sprinkle with salt. Repeat with the remaining balls, reheating the oil to 350°F between batches.