Description
Experience the magic of Asian Spiced Purple Sweet Potato Croquettes that combine the sweetness of purple potatoes with five-spice powder and a crispy exterior!
Ingredients
For the Croquettes:
2 lbs purple sweet potatoes, peeled and cubed
2 tablespoons sesame oil
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon Chinese five-spice powder
2 green onions, finely chopped
1 large egg
½ cup all-purpose flour
Salt and white pepper to taste
For the Coating:
2 large eggs, beaten
1 cup all-purpose flour
2 cups panko breadcrumbs
Neutral oil for frying
For the Dipping Sauce:
½ cup mayo
2 tablespoons sriracha
1 tablespoon honey
1 teaspoon sesame oil
1 teaspoon rice vinegar
Instructions
- Steam or boil purple sweet potatoes until tender (about 15-20 minutes).
- Mash potatoes while hot, then let cool completely.
- Mix in sesame oil, garlic, ginger, five-spice powder, green onions, egg, and flour.
- Season mixture with salt and white pepper.
- Shape into 2-inch croquettes using the scoop.
- Chill formed croquettes for 30 minutes.
- Set up breading station: flour, beaten eggs, and panko.
- Coat each croquette in flour, egg, then panko.
- Heat oil to 350°F (175°C).
- Fry in batches until golden brown (3-4 minutes).
- Drain on wire rack and season immediately.
- Mix all sauce ingredients and serve alongside croquettes.
Notes
Form croquettes up to 24 hours in advance, store covered in refrigerator.
Keep cooked croquettes in airtight container for up to 3 days.
Crisp up in 375°F oven for 10 minutes.
Freeze uncooked breaded croquettes for up to 2 months.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Calories: 245
- Sugar: 8g
- Sodium: 35 mg
- Fat: 12g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0 mg