Sweet potato croquettes with burrata dip & pistachio crunch are a delicious and visually appealing appetizer that can light up any gathering. These golden-brown bites are crispy on the outside, soft and creamy on the inside, all paired perfectly with a rich burrata dip and a delightful pistachio crunch. This recipe not only impresses with its vibrant flavors but also brings a gourmet touch to your table.
Why You’ll Love This Sweet Potato Croquettes with Burrata Dip & Pistachio Crunch Recipe
This recipe combines the natural sweetness of roasted sweet potatoes with the savory richness of Parmesan cheese and the creaminess of burrata. The addition of crushed pistachios gives a delightful crunch, balancing the soft textures. It’s a perfect dish for parties, family gatherings, or as a unique appetizer for any occasion. Plus, it is vegetarian-friendly and can easily cater to various dietary preferences.
How to Make Sweet Potato Croquettes with Burrata Dip & Pistachio Crunch
Ingredients:
- 2 large sweet potatoes, roasted and mashed
- ½ cup grated Parmesan cheese
- 1 egg
- ½ cup breadcrumbs (panko recommended)
- 1 tsp paprika
- ½ tsp garlic powder
- Salt and pepper to taste
- Flour, egg wash, and extra breadcrumbs for coating
- Oil for frying (or cooking spray if baking)
- 1 ball burrata cheese
- 2 tbsp olive oil
- 1 tbsp fresh basil or thyme
- Pinch of salt
- ½ cup pistachios, crushed
Step-by-Step Instructions:
Prepare Sweet Potatoes
Roast the sweet potatoes until tender. Allow them to cool slightly before mashing. Season the mashed sweet potatoes with paprika, garlic powder, salt, and pepper to taste.
Form Croquettes
In a mixing bowl, combine the mashed sweet potatoes, grated Parmesan, and beaten egg. Mix until well combined. Shape the mixture into small rounds or cylinders, about the size of a golf ball. Once shaped, chill the croquettes in the refrigerator for about 15 minutes.
Coat Croquettes
Set up a breading station with three shallow dishes: one with flour, one with an egg wash (one egg beaten with a splash of water), and one with breadcrumbs. Dredge each croquette in flour, dip it in the egg wash, and finally coat it with breadcrumbs, pressing gently to ensure the coating sticks.
Cook Croquettes
Heat oil in a frying pan over medium heat. Fry the croquettes for 3 to 4 minutes on each side, or until they are golden brown and crispy. If baking, preheat your oven to 400°F (200°C) and place the croquettes on a lined baking sheet, lightly spraying them with oil. Bake for 20 minutes until crisp.
Make Burrata Dip
In a food processor, blend the burrata cheese with olive oil, fresh herbs, and a pinch of salt until creamy. Adjust the seasoning to your taste.
Serve
Plate the crispy sweet potato croquettes with the burrata dip on the side. Sprinkle crushed pistachios over the croquettes for an added crunch and garnish with additional herbs if desired.
How to Serve Sweet Potato Croquettes with Burrata Dip & Pistachio Crunch
Serve these croquettes warm for the best flavor and texture. Pair them with your favorite drinks or a fresh salad for a complete meal. They make an excellent starter for dinner parties or a delightful snack for game day gatherings.
How to Store Sweet Potato Croquettes with Burrata Dip & Pistachio Crunch
Store any leftover croquettes in an airtight container in the refrigerator for up to three days. To reheat, place them in an oven at 350°F (175°C) for about 10 minutes until warmed through. Avoid reheating in the microwave, as it may make the croquettes soggy. The burrata dip is best consumed fresh but can be stored in the fridge for up to two days.
Tips to Make Sweet Potato Croquettes with Burrata Dip & Pistachio Crunch Perfect
- Ensure the sweet potatoes are fully roasted and soft for easy mashing.
- Chill the croquettes before frying to help maintain their shape.
- Use panko breadcrumbs for a lighter and crunchier coating.
- Adjust the seasoning according to your taste preferences.
Flavor Variations
You can customize these sweet potato croquettes by adding various spices or herbs to the potato mixture. Consider adding cumin for an earthier flavor or some chopped jalapeños for a spicy kick. You could also substitute the burrata with feta cheese for a tangier dip.
Pro Tips for Success
- Use a food scale to measure sweet potatoes for consistency.
- Experiment with different nuts in place of pistachios, such as walnuts or almonds.
- If you are baking, ensure your croquettes are spaced apart on the baking sheet for even cooking.
FAQs About Sweet Potato Croquettes with Burrata Dip & Pistachio Crunch
Can I make these croquettes ahead of time?
Yes, you can prepare the croquettes up to the point of frying, then refrigerate them for a few hours or overnight. When ready to cook, simply follow the frying or baking instructions.
Can I freeze sweet potato croquettes?
Absolutely! After forming the croquettes and breading them, place them on a baking sheet and freeze them until solid. Transfer to an airtight container and freeze for up to a month. Fry or bake directly from frozen, adding a few extra minutes to cook time.
Are there any substitutes for burrata cheese?
You can use cream cheese or ricotta cheese mixed with a bit of olive oil for a similar creamy texture. However, burrata offers a unique flavor and creaminess that is hard to replicate.
Final Thoughts
Sweet potato croquettes with burrata dip & pistachio crunch are more than just a trendy appetizer; they are a delicious and satisfying option for any occasion. With their rich flavors and delightful textures, these croquettes will impress your guests and leave them wanting more. Try this recipe at your next gathering and enjoy the smiles from friends and family who will undoubtedly love this gourmet dish.
Sweet Potato Croquettes with Burrata Dip & Pistachio Crunch
Ingredients
For the Croquettes
- 2 large sweet potatoes, roasted and mashed Ensure they are fully softened for easy mashing.
- ½ cup grated Parmesan cheese Adds savory richness.
- 1 large egg Beaten, for binding.
- ½ cup breadcrumbs (panko recommended) For coating; panko gives a lighter texture.
- 1 tsp paprika
- ½ tsp garlic powder
- to taste Salt and pepper Season according to preference.
- Flour, egg wash, and extra breadcrumbs for coating Use for breading the croquettes.
- Oil for frying (or cooking spray if baking) Use enough oil for frying or a light spray for baking.
For the Burrata Dip
- 1 ball burrata cheese Creamy cheese for the dip.
- 2 tbsp olive oil Enhances creaminess.
- 1 tbsp fresh basil or thyme For flavor.
- a pinch pinch salt
For the Garnish
- ½ cup pistachios, crushed Adds a delightful crunch.
Instructions
Preparation
- Roast the sweet potatoes until tender. Allow them to cool slightly before mashing. Season the mashed sweet potatoes with paprika, garlic powder, salt, and pepper to taste.
- In a mixing bowl, combine the mashed sweet potatoes, grated Parmesan, and beaten egg. Mix until well combined.
- Shape the mixture into small rounds or cylinders, about the size of a golf ball. Chill the croquettes in the refrigerator for about 15 minutes.
Coating
- Set up a breading station with three shallow dishes: one with flour, one with an egg wash (one egg beaten with a splash of water), and one with breadcrumbs.
- Dredge each croquette in flour, dip it in the egg wash, and finally coat it with breadcrumbs, pressing gently to ensure the coating sticks.
Cooking
- Heat oil in a frying pan over medium heat. Fry the croquettes for 3 to 4 minutes on each side, or until they are golden brown and crispy.
- If baking, preheat your oven to 400°F (200°C) and place the croquettes on a lined baking sheet, lightly spraying them with oil. Bake for 20 minutes until crisp.
Prepare the Burrata Dip
- In a food processor, blend the burrata cheese with olive oil, fresh herbs, and a pinch of salt until creamy.
Serving
- Plate the crispy sweet potato croquettes with the burrata dip on the side. Sprinkle crushed pistachios over the croquettes and garnish with additional herbs if desired.