Crispy Sweet Potato Croquettes
Fluffy mashed sweet potato formed into golden, shatteringly crisp balls — a 19th-century deep-fry technique that holds up perfectly today.
Ingredients
- 2 lbsweet potatoes(about 3 medium, peeled and cubed)
- 2 tbspunsalted butter(cut into pieces)
- ½ tspfine sea salt(plus more to taste)
- ¼ tspblack pepper(freshly ground)
- 1 largeegg(beaten)
- 2 tbspwhole milk(only if needed to loosen)
- ½ cupall-purpose flour(for dredging)
- 1 quartneutral oil(such as canola or vegetable, for frying)
Method
- 01
Boil the 2 lb sweet potatoes in a large pot of salted water over high heat until completely tender, 15–18 minutes. Drain thoroughly and return to the pot over low heat for 1–2 minutes to steam off excess moisture.
- 02
Remove from heat and rice or mash the sweet potatoes until smooth. Immediately stir in the 2 tbsp butter until fully melted and incorporated.
- 03
Season with the ½ tsp salt and ¼ tsp black pepper, then fold in the 1 beaten egg. The mixture should be firm enough to hold a ball shape. If it feels dry and crumbly, stir in the 2 tbsp milk one tablespoon at a time.
- 04
Let the mixture cool for 10 minutes — it will firm up further and be much easier to shape.
- 05
Spread the ½ cup flour in a shallow bowl. Scoop the sweet potato mixture into 12 equal portions (about 2 tbsp each) and roll each into a smooth ball between your palms.
- 06
Roll each ball in the flour, shaking off any excess, and set on a parchment-lined plate.
- 07
Pour the 1 quart neutral oil into a deep, heavy-bottomed pot (a Dutch oven works well) and heat over medium-high until it reaches 375 °F (190 °C) on an instant-read thermometer.
- 08
Working in batches of 4, lower the croquettes into the oil using a spider or slotted spoon. Fry for 2–3 minutes, turning once, until deep golden brown on all sides.
- 09
Transfer to a wire rack set over a baking sheet to drain. Season immediately with a pinch of salt. Repeat with remaining croquettes, letting the oil return to 375 °F between batches.
- 10
Serve hot — the crust softens as they sit.
Adapted from public domain & community sources