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Spicy Sweet Potato and Cheddar Croquettes
From Statesboro Market2Go
<p>A delicious deep fried appetizer full of cheesy goodness & spicy/sweet flavor! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: cooking.nytimes.com (Entered by Ariana Giddens)
Serves: Not listed
Vegetarian!
Ingredients
FOR THE FILLING:
2 pounds
Sweet potatoes (peeled and cut into 1-inch chunks)
2 teaspoons
Kosher salt
1 cup
Shredded cheddar cheese
1/2 cup
Flour
1 teaspoon
Ground cumin
1 teaspoon
Smoked paprika
1/2 teaspoon
Pepper
1/4 teaspoon
Ground cayenne
FOR THE CROQUETTES:
1 cup
Flour
3
Eggs (beaten with 2 tablespoons of vegetable oil)
1 1/4 cup
Plain fine breadcrumbs
4 cups
Oil for frying
Kosher salt
Step by Step Instructions
- Put the sweet potato into a pot, add 1 teaspoon salt, and an inch or 2 of water. Bring to a boil, then reduce to a simmer and let cook for 10 to 12 minutes. Drain, then mash the sweet potatoes with a fork and let them cool for 30 minutes.
- And the cheese & spices to the mashed sweet potatoes, then mix until well combined. Using a medium-sized cookie scoop, scoop the potato mixture onto a baking sheet lined with parchment paper. Freeze for at least 1 hour.
- Put the flour into one bowl, the egg & oil mixture in another, and the breadcrumbs into a 3rd. Individually, dip each scoop into the flour and shake off excess, into the eggs (turn to ensure a good coating), then coat in the breadcrumbs. Freeze until firm.
- Add 1 1/2 to 2 inches of oil of choice to a deep-sided pot or pan. Heat the oil over medium heat until the temperature reaches 325 to 350 degrees. Fry the croquettes in batches, stirring until they are browned & hot in the center (about 5 minutes per batch). Use a slotted spoon to put the finished batches of croquettes onto a cooling rack and sprinkle them with salt.