Ingredients
2 lb sweet potatoes, salt-baked, peeled, and mashed
4 oz cheddar cheese, grated
3 eggs, beaten
1½ cups all-purpose flour, divided
1¼ cups breadcrumbs, store-bought or homemade
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
5 cups vegetable oil, (up to 8 cups), for frying
salt and ground black pepper, to season
¼ cup sweet chili sauce, or any dipping sauce of your choice
¼ cup ranch dressing
¼ tsp parsley, or cilantro, chopped
Preparation
In a large mixing bowl, combine mashed sweet potatoes, cheese, ½ cup of flour, cumin, coriander, and paprika.
Season with salt and pepper, then mix to combine.
Portion roughly 2 tablespoons of potato mixture and shape into balls.
Preheat your oil, ready for frying, and prepare a basket lined with paper towels.
Prepare also your breading station, place the remaining flour in a bowl, another bowl with eggs, and yet another bowl with breadcrumbs.
When ready, dredge the potato balls in flour, dip in eggs, and coat in breadcrumbs. Repeat until you have crusted all your potato balls.
Deep fry in batches over hot oil for 5 minutes until golden and crispy.
Once done, drain onto your lined basket. Repeat until you have fried all your croquettes.
Serve immediately with sweet chili sauce and ranch dressing or any dipping sauce of your choice. Then, garnish wit parsley or cilantro per serving.
