Molten Gold Sweet Potato Croquettes with Burrata Core

Molten Gold Sweet Potato Croquettes with Burrata Core

Experience the allure of Molten Gold Sweet Potato Croquettes with Burrata Core; this dish embodies an exquisitely harmonious blend of flavors and textures. This delightful creation brings the sweet earthiness of creamy sweet potatoes together with the indulgent goodness of burrata, producing an explosion of taste that delights the senses. As you prepare to embark on this step-by-step culinary adventure, your kitchen will fill with distinct aromas of garlic, spices, and fresh basil, tantalizing your taste buds before the first bite.

Sweet potato croquettes might be humble at first glance, but when prepared correctly, they offer a world of comforting and rich flavors. Imagine the satisfying crunch of the crispy exterior yielding to a warm, creamy center, oozing with luscious burrata. Each bite delivers not just a flavor profile but an entire experience that resonates on both nostalgic and innovative levels. Are you ready to elevate your cooking game with this divine recipe?

History / Fun Fact

The practice of creating croquettes dates back to 18th century France, where it began as a means of using leftovers, turning scraps into delectable, satisfying bites. As they moved across cultures, each region adapted the basic concept to include local ingredients and flavors. The term “croquette” itself stems from the French word “croquer,” meaning “to crunch,” epitomizing the ultimate goal of achieving a semi-crispy outer layer.

Sweet potatoes, which are often hailed for their health benefits, are a versatile ingredient that have existed for thousands of years. They originated in Central and South America and have become a beloved staple worldwide. Yet, when combined with burrata—a creamy Italian cheese that bursts with flavor—these croquettes take on an innovative twist, blending tradition with modernity in a way that even the most discerning foodie would appreciate.

Ingredients

• 500 g mashed sweet potato (well-drained and cooled): Soft, sweet, and vibrantly orange, this base provides the ideal creamy texture.
• 50 g grated Parmesan cheese: Adding a rich umami flavor, the Parmesan melts beautifully, enhancing both taste and texture.
• 2 tbsp cornstarch: This vital ingredient helps bind the croquette mixture, ensuring a perfect crisp when frying.
• 1/2 tsp garlic powder: Infusing the croquettes with aromatic warmth to complement the sweetness of the potatoes.
• Salt & pepper, to taste: Essential seasonings that elevate the dish and bring all flavors into harmony.
• 1 whole burrata (about 150 g), chilled: A decadent, creamy cheese that adds an exquisite burst of richness when bitten into.
• 1 egg (for coating): This will help the breadcrumbs adhere perfectly, giving that sought-after crunch.
• 50 g flour: Helps to create a barrier that ensures the filling remains secure within the croquettes.
• 80 g breadcrumbs (panko for extra crunch): The secret to achieving a beautiful crispy finish, especially with panko.
• Neutral oil, for frying: Essential for frying the croquettes to achieve that iconic golden-brown exterior.
• 1 tbsp olive oil: Adds depth and a hint of fruitiness when sautéing for the sauce.
• 2 garlic cloves, minced: Intensifies the flavor of the arrabbiata sauce, making it aromatic and inviting.
• 1 tsp chili flakes: Introduces a touch of heat that contrasts beautifully with the other flavors.
• 400 g canned crushed tomatoes: Savor the deep, robust flavors from high-quality canned tomatoes, providing a luscious base for the sauce.
• Handful fresh basil: Adds a refreshing herbal note, brightening the overall dish.
• Extra Parmesan shavings for garnish: Elevates the dish’s visual appeal while amplifying the cheesy flavor.
• Fresh basil leaves for garnish: A final touch that not only looks beautiful but adds freshness.
• Chili oil drizzle (optional): For those who love an extra kick, this optional addition will invigorate your dish further.

Cooking Time & Tips for Molten Gold Sweet Potato Croquettes with Burrata Core

For this culinary delight, expect a total cooking time of about 1 hour and 15 minutes. The breakdown includes preparation, chilling, and frying time. Quick preparation allows for a speedy indulgence, while slower methods enable deeper flavors to develop, particularly in the sauce.

To ensure success, here are some practical tips:

• Make sure the sweet potatoes are well-drained. Excess moisture can lead to soggy croquettes.
• Allow the shaped croquettes to chill before frying; this step ensures they maintain their shape and prevents the cheese from leaking out during cooking.
• Using panko breadcrumbs gives the croquettes a uniquely crispy texture, which is worth seeking out.
• When frying, maintain the oil temperature to avoid greasy croquettes; around 180°C (350°F) is ideal.

Step-by-Step Directions

1. Make the arrabbiata sauce: Begin by heating 1 tablespoon of olive oil in a skillet over medium heat. Add minced garlic cloves and chili flakes, sautéing for about a minute until fragrant. Pour in the 400 g of crushed tomatoes, season with salt and pepper, then let the mixture simmer for 15-20 minutes. Stir in a handful of fresh basil leaves just before removing it from heat. Set aside to allow the flavors to meld beautifully.

2. Prep the burrata filling: Remove the burrata from its packaging and tear it into small pieces, each about 1-2 teaspoons in size. Place the fragments in the freezer for about 15 minutes; this will help them keep their shape when you assemble and fry the croquettes.

3. Make the croquette base: In a large mixing bowl, combine the 500 g of well-drained, cooled mashed sweet potato, 50 g of grated Parmesan cheese, 2 tablespoons of cornstarch, 1/2 teaspoon garlic powder, and season with salt and pepper. Mix thoroughly until a firm dough forms, ensuring the ingredients meld seamlessly for a cohesive texture.

4. Shape & fill: Take about 2 tablespoons of the sweet potato mixture and flatten it into a disc. Place a portion of the chilled burrata in the center, then carefully fold the edges around the burrata to form a ball. Ensure the filling is completely enclosed. Place the formed croquettes on a tray and chill them in the refrigerator for 30 minutes to help them firm up.

5. Coat: Prepare a small assembly line for coating your croquettes. Start with 50 g of flour in one bowl, beat one egg in another, and fill a third bowl with 80 g of panko breadcrumbs. Roll each chilled croquette in flour first, coat it in the beaten egg, then finally roll it in the breadcrumbs until thoroughly covered.

6. Fry: Heat neutral oil in a deep fryer or a large pot until it reaches 180°C (350°F). Carefully place the breaded croquettes into the hot oil in batches, ensuring not to overcrowd the pot. Fry them for about 2-3 minutes per side until they are a deep golden brown. Use a slotted spoon to transfer them to paper towels to drain excess oil.

7. Serve: Create an inviting plate by spooning the warm arrabbiata sauce onto the dish first. Place the crispy croquettes on top, then finish with a sprinkle of fresh basil leaves, shavings of parmesan, and a drizzle of chili oil if desired. Each plate tells a story of warmth, care, and culinary exploration.

Serving Suggestions & Occasions

These Molten Gold Sweet Potato Croquettes with Burrata Core can effortlessly elevate any meal, from casual family dinners to festive gatherings. They pair exceptionally well with a crisp green salad or roasted vegetables, providing a delightful contrast in both flavor and texture. Perfect for serving as an appetizer or a main dish, these croquettes are sure to impress your guests at brunch or holiday parties.

Additionally, they work wonderfully as finger food for gatherings, ensuring they keep everyone engaged while they mingle. Don’t forget to include extra arrabbiata sauce for dipping; it’s an experience your friends and family will rave about!

Common Mistakes for Molten Gold Sweet Potato Croquettes with Burrata Core

• Too Much Moisture: Avoid using overly wet sweet potatoes. Ensure they are well-drained and adequately cooled before mixing.
• Skipping the Chilling Step: This crucial phase keeps the croquettes from falling apart while frying, so be patient.
• Incorrect Oil Temperature: If the oil is too hot, croquettes may burn on the outside and remain raw inside. Too cool, and they absorb excess oil, becoming greasy.
• Inconsistent Coating: Be thorough when coating in flour, egg, and breadcrumbs to achieve a crispy finish.

Healthier Alternatives & Variations

To create a lighter version of this dish, consider baking the croquettes instead of frying them. Brush them with a little olive oil before placing them in a preheated oven at 200°C (400°F) for about 20-25 minutes, flipping halfway through for even browning.

If you’re looking to experiment, try swapping burrata for cooked spinach or a different creamy cheese, such as ricotta, for a unique twist. You can also go bold with the spices; try adding cumin for warmth or smoked paprika for a touch of smokiness.

FAQs

1. Can I prepare these croquettes in advance?
   Yes, you can prepare the uncooked croquettes and freeze them. Fry them directly from the freezer for a quick treat!

2. Is there a vegan alternative for burrata?
   While traditional burrata is not vegan, you can use cashew cheese or homemade vegan cheese blends for a flavorful alternative.

3. What other dipping sauces would work well?
   Besides arrabbiata sauce, you could serve these croquettes with garlic aioli or a yogurt-based dipping sauce.

4. How do I store leftovers?
   Store croquettes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

5. Can I use other types of potatoes?
   Yes, you can use regular white potatoes or even cauliflower, but sweet potatoes lend a beautiful flavor profile.

6. Why are my croquettes falling apart while frying?
   This might be due to excess moisture in the sweet potatoes or skipping the chilling step. Ensure both are handled properly for the best results.

Conclusion

There you have it—Molten Gold Sweet Potato Croquettes with Burrata Core are your new go-to recipe for impressing friends and family. The delightful sensations of biting through a crispy outer layer to reveal the creamy, molten burrata are not to be missed. The vivid colors and rich aromas will transport you to a culinary wonderland, making this dish not just food, but an experience. So go ahead, light up your kitchen, and let these croquettes become a cherished favorite that will tempt everyone to gather around the table for more. Happy cooking!

Print Recipe

Molten Gold Sweet Potato Croquettes with Burrata Core

Delicious sweet potato croquettes with a creamy burrata filling, served with a flavorful arrabbiata sauce.

Prep Time30 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr 15 minutes mins

Course: Appetizer, Main Course

Cuisine: Italian, Mediterranean

Keyword: Burrata, comfort food, Party Food, Sweet Potato Croquettes, Vegetarian

Servings: 4 servings

Calories: 290kcal

Ingredients

For the Croquettes

• 500 g mashed sweet potato (well-drained and cooled) Soft, sweet, and vibrantly orange, this base provides the ideal creamy texture.
• 50 g grated Parmesan cheese Adds a rich umami flavor, melting beautifully.
• 2 tbsp cornstarch Helps bind the mixture for perfect frying.
• 0.5 tsp garlic powder Infuses croquettes with aromatic warmth.
• to taste salt & pepper Essential seasonings to elevate the dish.
• 1 whole burrata (about 150 g), chilled Adds a creamy burst of richness.
• 1 egg for coating Helps breadcrumbs adhere for crunch.
• 50 g flour Creates a barrier to secure the filling.
• 80 g breadcrumbs (panko) Gives a uniquely crispy texture.
• neutral oil, for frying For achieving a golden-brown exterior.

For the Arrabbiata Sauce

• 1 tbsp olive oil Adds depth and a hint of fruitiness.
• 2 cloves garlic, minced Intensifies the flavor of the sauce.
• 1 tsp chili flakes Introduces a touch of heat.
• 400 g canned crushed tomatoes Provides a luscious base with robust flavors.
• 1 handful fresh basil Brightens the sauce with herbal notes.

For Garnish

• extra Parmesan shavings Elevates visual appeal and cheesy flavor.
• fresh basil leaves Adds freshness and beauty.
• chili oil drizzle (optional) Invigorates the dish for spice lovers.

Instructions

Make the Arrabbiata Sauce

• Heat olive oil in a skillet over medium heat. Sauté minced garlic and chili flakes for about a minute until fragrant.
• Pour in crushed tomatoes, season with salt and pepper, and let simmer for 15-20 minutes.
• Stir in fresh basil leaves just before removing from heat. Set aside.

Prep the Burrata Filling

• Remove burrata from packaging and tear it into small pieces (1-2 teaspoons each). Freeze for 15 minutes.

Make the Croquette Base

• In a large mixing bowl, combine mashed sweet potato, grated Parmesan cheese, cornstarch, garlic powder, salt, and pepper.
• Mix thoroughly until a firm dough forms.

Shape & Fill

• Flatten about 2 tablespoons of the sweet potato mixture into a disc. Place a portion of chilled burrata in the center.
• Fold the edges around the burrata, ensuring it is completely enclosed. Chill in the refrigerator for 30 minutes.

Coat

• Prepare a coating station with flour, beaten egg, and panko breadcrumbs.
• Roll each chilled croquette in flour, coat with egg, and then roll in breadcrumbs.

Fry

• Heat neutral oil in a deep fryer or large pot to 180°C (350°F).
• Fry croquettes in batches for 2-3 minutes per side until golden brown. Drain on paper towels.

Serve

• Spoon warm arrabbiata sauce onto the plate, place crispy croquettes on top, and garnish with fresh basil, Parmesan, and chili oil if desired.

Notes

Make sure sweet potatoes are well-drained. Allow shaped croquettes to chill before frying to maintain shape and prevent leaking. Use panko breadcrumbs for a crispier texture.