Molten Gold Sweet Potato Croquettes with Burrata Core

Molten Gold Sweet Potato Croquettes with Burrata Core

Imagine standing in your kitchen, the rich, comforting aroma of sweet potatoes mingling with the sharpness of Parmesan and the buttery allure of burrata wafting through the air. “Molten Gold Sweet Potato Croquettes with Burrata Core” evokes a wave of warmth and nostalgia, just waiting to be cherished. This recipe invites you on a culinary journey, guiding you step-by-step to create a melt-in-your-mouth appetizer that is as visually stunning as it is delicious. With every crispy bite, you’ll savor not just exquisite flavors but also the heartwarming satisfaction of having made something truly special from scratch.

History / Fun Fact

The concept of croquettes is believed to have originated in France in the 18th century, where they were often made from leftover meats and potatoes. Over the years, this delicious dish has traveled across various cultures, each adding its unique twist. Sweet potatoes, with their vibrant color and natural sweetness, might not have been the original choice for croquettes, but they bring a delightful richness to the dish. In Italy, the creamy burrata cheese was born in the late 19th century, showcasing a blend of rich mozzarella and cream—perfect for oozing out as you cut into these golden croquettes. Combining these ingredients results in a tempting appetizer that not only pays homage to its origins but also brings a contemporary flair that excites the palate.

Ingredients

To create your tantalizing “Molten Gold Sweet Potato Croquettes with Burrata Core,” gather the following ingredients:

• 500 g Mashed Sweet Potato: Soft, creamy, and sweet, these potatoes form the heart of your croquettes.
• 50 g Grated Parmesan Cheese: Adds a rich, nutty flavor that complements the sweetness of the potatoes.
• 2 tbsp Cornstarch: Essential for binding and achieving that perfect croquette texture.
• 1/2 tsp Garlic Powder: Enhances the flavor profile with a subtle, aromatic kick.
• Salt & Pepper to Taste: Bring all the ingredients together, balancing the flavors.
• 1 Whole Burrata (about 150 g), Chilled: The melting heart of your croquettes, creamy, and indulgent.
• 1 Egg (for Coating): Helps the breadcrumbs adhere and ensures a crispy exterior.
• 50 g Flour: Creates a foundation for your coating, adding slight crunchiness.
• 80 g Breadcrumbs: Panko for an extra crunchiness to the croquettes.
• Neutral Oil for Frying: Ensures your croquettes fry evenly and become golden brown.
• 1 tbsp Olive Oil: Adds depth to your cooking, enhancing the flavors of the sauce.
• 2 Garlic Cloves, Minced: A flavorful boost to your arrabbiata sauce.
• 1 tsp Chili Flakes: Introduces a subtle, spicy warmth to the dish.
• 400 g Canned Crushed Tomatoes: Forms the base of the vibrant arrabbiata sauce.
• Handful Fresh Basil: Provides a fragrant aroma and fresh taste.
• Extra Parmesan Shavings for Garnish: Elevates the presentation with a touch of elegance.
• Fresh Basil Leaves for Garnish: Adds freshness and a splash of color.
• Chili Oil Drizzle (Optional): For those who enjoy an extra kick.

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

The cooking time for this delightful dish is about an hour, with additional chilling time for optimum texture. The difference between quick and slow preparation lies in the flavor development—slowly cooking the arrabbiata sauce allows the ingredients to meld beautifully, creating a depth of flavor you’ll be grateful for when you take that first bite.

To achieve the best results, follow these practical tips: ensure your sweet potatoes are well-drained and cooled to prevent sogginess. When shaping your croquettes, a light touch is key; avoid pressing them too firmly so that the burrata core remains wonderfully molten. Lastly, double-coat the croquettes in egg and breadcrumbs for extra crunch and a beautiful golden crust.

Step-by-Step Directions

1. Make the Arrabbiata Sauce: Begin your culinary adventure by heating a tablespoon of olive oil in a pan over medium heat. Sauté the minced garlic and chili flakes until fragrant, allowing their bold aromas to fill your kitchen. Next, add the crushed tomatoes and season generously with salt and pepper. Allow this sauce to simmer for 15-20 minutes. This slow cooking time is essential; it softens the tomatoes and melds the flavors together beautifully. Just before you finish, stir in a handful of fresh basil leaves—its aroma will make your heart sing. Set this sauce aside to serve alongside your croquettes.

2. Prep the Burrata Filling: While your sauce simmers, it’s time to prepare the star of this dish—the burrata! Tear the chilled burrata into small, 1-2 teaspoon-sized pieces. For easier handling later on, you might want to freeze it slightly—this will make shaping the croquettes even smoother.

3. Make the Croquette Base: In a large mixing bowl, combine the creamy mashed sweet potato, grated Parmesan cheese, cornstarch, garlic powder, and a sprinkle of salt and pepper. Mix these ingredients until they form a firm, cohesive dough. This blend should be sweet, creamy, and aromatic, perfectly embodying the heart of your croquettes.

4. Shape & Fill: With your croquette base ready, take about 2 tablespoons of the sweet potato mixture and flatten it into a disc in your palm. Place a piece of burrata in the center, and gently wrap the sweet potato around it, forming a perfect ball. Repeat this process until you’ve formed all your croquettes and then chill them in the refrigerator for at least 30 minutes. This chilling helps them hold their shape when frying.

5. Coat: Once your croquettes are beautifully chilled, prepare for the next step. Set up your coating station: one bowl filled with flour, the second with a beaten egg, and the third with breadcrumbs. Roll each croquette in flour first, ensuring a light coating, then dip it into the egg wash, and finally, coat it in breadcrumbs. This three-step process guarantees a crispy exterior—so satisfying with every bite!

6. Fry: Heat a generous amount of neutral oil in a deep pan to 180°C (350°F). Fry your croquettes in batches, carefully lowering them into the hot oil. Cook for about 2-3 minutes on each side or until they become deep golden brown and irresistibly crispy. As they fry, the anticipation builds—imagine the first crunchy bite right after they come out of the oil! Drain them on paper towels to remove excess oil.

7. Serve: The moment has finally arrived! Spoon the vibrant arrabbiata sauce generously onto your plates, placing the hot, crispy croquettes on top. Garnish with fresh basil, shavings of Parmesan, and a drizzle of chili oil if you dare. This dish is a stunning centerpiece, bursting with colors and flavors that are sure to impress anyone who lays eyes on it.

Serving Suggestions & Occasions

“Molten Gold Sweet Potato Croquettes with Burrata Core” is a versatile dish that can be enjoyed in various settings. Serve them as an appetizer at your next dinner party or as a delightful starter for a family gathering. Pair these croquettes with a light salad for a comforting weekday meal, or bring them to a potluck event where they will undoubtedly steal the spotlight.

Whether enjoyed at an intimate gathering or a festive celebration, these croquettes make for a delightful conversation starter as guests anticipate the mouthwatering burst of flavors with each crispy exterior and creamy center.

Common Mistakes for Molten Gold Sweet Potato Croquettes with Burrata Core

One common mistake is using overly watery sweet potatoes. Be diligent to drain your mashed potatoes thoroughly; excess moisture can lead to soggy croquettes. Also, ensure your oil is at the right temperature before frying—too low, and they absorb the oil; too high, and they’ll burn without cooking through.

Another pitfall is not chilling the formed croquettes long enough, causing them to fall apart in the oil. Take your time, and don’t skip the chilling step. Lastly, avoid overcrowding the pan while frying; this can lower the oil temperature and affect the crispiness.

Healthier Alternatives & Variations

For those seeking a healthier twist on this indulgent dish, consider baking the croquettes instead of frying them. Brush them lightly with olive oil and bake them in a preheated oven at 200°C (400°F) for about 20-25 minutes until golden brown.

You can also experiment with different fillings in place of burrata; try using creamy goat cheese or vegan cheese if you’re looking for dairy-free options. For extra nutrition, mix in some finely chopped spinach or kale into your sweet potato base for added flavors and colors.

FAQs

1. Can I make the croquettes in advance?
   Yes! You can prepare and chill the croquettes a day ahead. Just fry them just before serving for the best texture.

2. Is there a vegetarian version?
   Yes! You can replace supplemental ingredients like cheese with plant-based alternatives to make these croquettes vegetarian or even vegan.

3. Can I freeze the croquettes?
   Absolutely! Freeze the shaped croquettes before coating them. Fry them straight from the freezer, adding an extra minute or two to the cooking time.

4. What can I serve with the croquettes?
   Pair them with a fresh salad or a light dipping sauce like tzatziki or a tangy yogurt sauce for a refreshing contrast.

5. How long do leftovers last?
   Leftover croquettes can be stored in an airtight container in the fridge for 1-2 days. Reheat them in the oven to regain their crispiness.

6. What’s the best way to cook sweet potatoes?
   Baking or steaming sweet potatoes retains their natural sweetness and moisture, making them perfect for this recipe.

Conclusion

Now that you’ve discovered the captivating journey of the “Molten Gold Sweet Potato Croquettes with Burrata Core,” it’s time to roll up your sleeves and create your own masterpiece. The delightful blend of flavors, textures, and aromas will not only fill your home with warmth but also fill your heart with joy as you share this delectable dish with friends and family. Don’t wait—your culinary adventure awaits! Dive into the kitchen and treat yourself to the magic of these extraordinary croquettes today!

Print Recipe

Molten Gold Sweet Potato Croquettes with Burrata Core

Delight in these melt-in-your-mouth sweet potato croquettes with a creamy burrata center, perfectly paired with a vibrant arrabbiata sauce.

Prep Time30 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr

Course: Appetizer

Cuisine: Italian

Keyword: Appetizer, Arrabbiata Sauce, Burrata, Sweet Potato Croquettes, Vegetarian

Servings: 6 servings

Calories: 200kcal

Ingredients

For the croquettes

• 500 g Mashed Sweet Potato Soft, creamy, and sweet, these potatoes form the heart of your croquettes.
• 50 g Grated Parmesan Cheese Adds a rich, nutty flavor that complements the sweetness of the potatoes.
• 2 tbsp Cornstarch Essential for binding and achieving that perfect croquette texture.
• 1/2 tsp Garlic Powder Enhances the flavor profile with a subtle, aromatic kick.
• Salt & Pepper to taste Salt & Pepper to Taste Bring all the ingredients together, balancing the flavors.
• 1 whole Burrata (about 150 g), Chilled The melting heart of your croquettes, creamy, and indulgent.
• 1 Egg Egg (for Coating) Helps the breadcrumbs adhere and ensures a crispy exterior.
• 50 g Flour Creates a foundation for your coating, adding slight crunchiness.
• 80 g Breadcrumbs Panko for an extra crunchiness to the croquettes.
• Neutral Oil for frying Neutral Oil for Frying Ensures your croquettes fry evenly and become golden brown.

For the arrabbiata sauce

• 1 tbsp Olive Oil Adds depth to your cooking, enhancing the flavors of the sauce.
• 2 cloves Garlic, Minced A flavorful boost to your arrabbiata sauce.
• 1 tsp Chili Flakes Introduces a subtle, spicy warmth to the dish.
• 400 g Canned Crushed Tomatoes Forms the base of the vibrant arrabbiata sauce.
• Handful Fresh Basil Provides a fragrant aroma and fresh taste.
• Extra Parmesan Shavings for Garnish Elevates the presentation with a touch of elegance.
• Fresh Basil Leaves for Garnish Fresh Basil Leaves for Garnish Adds freshness and a splash of color.
• Chili Oil Optional Chili Oil Drizzle (Optional) For those who enjoy an extra kick.

Instructions

Make the Arrabbiata Sauce

• Heat a tablespoon of olive oil in a pan over medium heat. Sauté the minced garlic and chili flakes until fragrant.
• Add the crushed tomatoes and season generously with salt and pepper. Allow this sauce to simmer for 15-20 minutes.
• Just before you finish, stir in a handful of fresh basil leaves. Set this sauce aside to serve alongside your croquettes.

Prep the Burrata Filling

• Tear the chilled burrata into small, 1-2 teaspoon-sized pieces. Optionally, freeze slightly for easier handling.

Make the Croquette Base

• In a large mixing bowl, combine the creamy mashed sweet potato, grated Parmesan cheese, cornstarch, garlic powder, and a sprinkle of salt and pepper.
• Mix these ingredients until they form a firm, cohesive dough.

Shape & Fill

• Take about 2 tablespoons of the sweet potato mixture and flatten it into a disc in your palm.
• Place a piece of burrata in the center and gently wrap the sweet potato around it, forming a ball.
• Repeat until you’ve formed all your croquettes and chill in the refrigerator for at least 30 minutes.

Coat

• Set up your coating station with flour, beaten egg, and breadcrumbs in separate bowls.
• Roll each croquette in flour, dip into the egg wash, and coat with breadcrumbs.

Fry

• Heat neutral oil in a deep pan to 180°C (350°F). Fry croquettes in batches for about 2-3 minutes on each side or until deep golden brown.
• Drain on paper towels to remove excess oil.

Serve

• Spoon the vibrant arrabbiata sauce onto plates, placing the hot croquettes on top.
• Garnish with fresh basil, Parmesan shavings, and a drizzle of chili oil.

Notes

Ensure sweet potatoes are well-drained and cooled. Use a light touch when shaping croquettes to keep the burrata molten. Double-coat for extra crunch and beautiful golden crust.