In 1923, we ran a bread crumb encrusted croquette in our Thanksgiving menu. Now, we’re using panko to give our croquettes a lighter, crispier bite.
Contents
Ingredients
- 2 medium sweet potatoes, peeled and cut into 1-inch chunks
- 2 Tbsp. melted butter
- 4 medium leaves sage, finely chopped
- 3 c. panko (Japanese bread crumbs), divided
- 1 large egg
- 1 qt. canola or vegetable oil
- Finely grated parmesan and lemon peel, for serving
Directions
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- Step 1In large saucepot of salted water, heat sweet potatoes to boiling on high. Reduce heat to maintain simmer; cook 10 minutes or until tender. Drain well; return to pot. With potato masher, mash sweet potatoes, with butter, sage, 1 cup panko and 1/2 teaspoon each salt and pepper. Cool slightly; mash in egg. Refrigerate, uncovered, until cold and stiff, at least 5 hours.
- Step 2Line large cookie sheet with parchment or waxed paper. By 2-tablespoon portions, scoop sweet potato mixture; shape into ovals and roll in remaining 2 cups panko, pressing to adhere. Arrange on lined cookie sheet. Freeze until stiff or up to 5 days.
- Step 3In wide-bottomed 5-to-6-quart saucepot, heat oil on medium-high until it reaches 325 degrees F on deep-fry thermometer. In batches, carefully add frozen croquettes to hot oil. Fry 3 to 4 minutes or until golden brown, turning occasionally. Transfer to wire rack set over large sheet foil. Sprinkle with pinch salt. Repeat with remaining croquettes. To serve, sprinkle with Parmesan and lemon peel. Makes about 28.