Potato croquettes with Mozzarella
- sweetandsalty
Sweet potato croquettes
- Difficulty: Average
- Prep time: 30 min
- Cook time: 40 min
- Serving: 10
PRESENTATION
Sweet potato croquettes built around a hidden core of melty provola deliver something a standard potato croquette doesn't: a genuine sweet-savory pull in every bite. The natural sweetness of the base pushes against the bold salt of Parmigiano, while paprika and aromatic herbs add warmth and fragrance throughout the mixture. The outside fries up golden and crispy, making the contrast with that stretchy, molten center even sharper.
A mustard and lemon sauce comes alongside, and it pulls its weight — the brightness cuts through the richness of the cheese and keeps the sweetness of the base in check. Provola is the right call here because it melts into a cohesive, stretchy core rather than breaking or pooling. Serve these as an appetizer, passed at the table or set out with the dipping sauce close by.
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INGREDIENTS
- Sweet potatoes (or yams) 2.2 lbs (1 kg)
- Eggs 1
- Fine salt 1 ½ tsp (8 g)
- Black pepper to taste
- Breadcrumbs 1 ¼ cup (150 g)
- Parmigiano Reggiano PDO cheese 3.5 oz (100 g)
- Chives to taste
- Marjoram to taste
- Parsley to taste
- Sweet Paprika to taste
- Provola cheese 7.1 oz (200 g)
- For the breading
- Eggs 4
- Breadcrumbs 4 cups (400 g)
- For frying
- Sunflower seed oil 8 ½ cups (2 l)
- For the mustard sauce
- Mustard 4 tbsp (60 g)
- Water 2 tbsp (30 g)
- Lemon juice 1 tbsp (15 g)
Preparation
How to prepare Sweet potato croquettes
To prepare the sweet potato croquettes, first boil the sweet potatoes in water 1 until tender; check doneness by piercing them with a fork. It will take about 30–40 minutes. Once cooked, drain them and mash them while still hot with a potato ricer or masher 2, collecting the pulp in a large bowl 3.
Finely chop the chives, marjoram and parsley 4. Add the chopped herbs to the mashed sweet potatoes 5 and the grated Parmesan 6.
Add the breadcrumbs 7, the egg 8 and the salt 9.
Add the paprika and pepper as well 10. Knead well with your hands until you obtain a homogeneous, workable mixture 11. Cut the provola into sticks about 3/8 x 2 in 12.
Take a portion of the mixture, shape it between your hands and flatten it slightly in the center 13. Place a small piece of provola in the middle 14. Close the mixture carefully around the cheese and shape it with your hands to obtain an elongated croquette 15.
Continue in the same way until the ingredients are used up and place the croquettes on a tray as you go; you will get about 30 16. Prepare the breading: beat the eggs in a bowl and put the breadcrumbs in another container. Coat each croquette first in the beaten egg 17 and then in the breadcrumbs, making sure the breading adheres well to the entire surface 18.
Repeat the same operation for all the croquettes 19. Heat the vegetable oil to a temperature of 356°F in a large pot. In the meantime prepare the accompanying sauce: put the mustard with the water 20 and the lemon juice 21 in a small bowl.
Stir until you obtain a homogeneous mixture 22. Immerse a few croquettes at a time 23 and fry them for a few minutes, until they are evenly golden. Drain them with a slotted spoon 34.
Transfer them to a tray lined with paper for frying 25, then season with salt 26. Serve the sweet potato croquettes piping hot together with the sauce 27.
Storage
Tip
For the translation of some texts, artificial intelligence tools may have been used.
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