Sweet potato croquettes
2 cups cooked sweet potatoes
1 tablespoon butter
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Coating:
2 eggs, beaten + 1/2 tablespoon water
2 cups Japanese panko breadcrumbs
2-3 cups canola oil for frying
2-3 cups canola oil for frying
Combine all ingredients except those for coating.
Chill sweet potato mixture for at least 2 hours.
Remove from fridge and roll into 1″ balls.
Dredge sweet potato balls in panko.
Chill sweet potato mixture for at least 2 hours.
Remove from fridge and roll into 1″ balls.
Dredge sweet potato balls in panko.
Dip sweet potato balls in beaten egg wash.
Dredge sweet potato balls in panko again for a nice crust.
Heat oil and when hot, add sweet potato balls to fry.
Heat oil and when hot, add sweet potato balls to fry.
Fry until golden brown.
Drain on paper towels.
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