Sweet Potato Croquettes

By MooK

Ingredients

• 2 large sweet potatoes, baked and cooled
• 2 large eggs
• 3 cups ground Food Should Taste Good Sweet Potato chips
• 1/2 cup ricotta cheese
• 2 cups bread crumbs
• 2 tablespoons honey
• 1 cup flour
• canola oil for frying
• salt and freshly ground pepper
• 1 red onion, sliced thin
• 3 cups water
• 2 cups vinegar
• 1 cup sugar
• 2 tablespoons salt
• 1 tablespoon pickling spices
• 1 cup yogurt
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 2 tablespoons curry powder

Preparation

Step 1

Make the batter: Scoop the flesh out of the sweet potatoes and place in a large bowl. Add ricotta, one egg, honey, and salt and pepper and mash with a potato masher. With a spoon, mix in ¼ cup of bread crumbs and 1 cup of the ground Food Should Taste Good sweet potato chips. The mixture should be moist but still firm enough to scoop with a spoon and hold its shape.

Form the croquettes: Make a breading station in three shallow containersone container of flour, one container with a beaten egg and a few tablespoons of water whisked in, and one container with the remaining sweet potato chips and bread crumbs combined. Spoon 1 tablespoon of the sweet potatoricotta
mixture into the flour and use your hands to shape it into a ball then roll it in the egg wash, and then in
the bread crumb and sweet potato mixture. Transfer to a cookie sheet and repeat until all of the filling is formed. Refrigerate for at least an hour or up to 1 day.

Make the yogurt dip: Combine yogurt, lemon zest, lemon juice and curry in a bowl. Season with salt and pepper to taste.

Pickle the onions: Combine all ingredients (vinegar, onion, sugar, salt, water, and pickling spice) in a medium sauce pot. Bring to a boil and remove from the heat. Let cool to room temperature. Refrigerate in a sealable container for up to 1 week.

To finish: Fill a deep fryer or a large pot with canola oil, making sure not to fill to more than more than 1/3 of the way up the sides. Using a cooking thermometer, bring the oil to 350° over medium heat. Fry the croquettes in small batches, making sure to not overcrowd the pot. Cook until golden brown and then transfer to paper towels to cool. Season with salt and serve with the pickled onion and spiced yogurt dip.