Sweet Potato Croquettes Burrata Dip (Print Version)
Crispy croquettes with creamy burrata dip and toasted pistachio crunch. Delightful for sharing any time.
# Ingredients:
→ For the Croquettes
01 -
2 cups mashed sweet potatoes
02 -
1/2 cup plain breadcrumbs, plus additional for coating
03 -
1/4 cup grated Parmesan cheese
04 -
1 large egg, beaten
05 -
1 teaspoon garlic powder
06 -
Salt, to taste
07 -
Black pepper, to taste
08 -
2 to 3 tablespoons olive oil, for frying
→ For the Burrata Dip
09 -
1 ball burrata cheese
10 -
1/4 cup Greek yogurt or creamy ricotta cheese
11 -
1 teaspoon fresh lemon juice
12 -
Salt, to taste
13 -
Black pepper, to taste
→ For the Pistachio Crunch
14 -
1/4 cup chopped pistachios
15 -
1 teaspoon olive oil
16 -
Pinch of salt
# Steps:
01 -
In a large bowl, combine mashed sweet potatoes, breadcrumbs, grated Parmesan, beaten egg, garlic powder, salt, and black pepper. Mix thoroughly until the mixture is uniform and holds its shape.
02 -
Portion and roll the mixture into small logs or balls. Dredge each piece in additional breadcrumbs to evenly coat all sides.
03 -
Heat olive oil in a skillet over medium heat. Fry croquettes in batches, turning them gently, until crisp and golden brown on all sides, about 3 to 4 minutes per side. Transfer to paper towels to drain excess oil.
04 -
In a small bowl, combine burrata cheese, Greek yogurt or ricotta, lemon juice, salt, and black pepper. Stir until smooth and creamy.
05 -
In a small pan over medium-low heat, warm olive oil. Add chopped pistachios and toast for 1 to 2 minutes until fragrant. Sprinkle with a pinch of salt.
06 -
Arrange croquettes on serving plates. Top with a dollop or drizzle of burrata dip and finish with toasted pistachio crunch. Serve immediately while warm.
# Notes:
01 -
For best results, ensure the sweet potato mixture is not too wet to achieve a crisp exterior during frying.