Asian Spiced Purple Sweet Potato Croquettes
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!
Equipment
- Food processor or potato masher
- Deep frying thermometer
- Heavy-bottom pot for frying
- Wire cooling rack
- Medium cookie scoop or ice cream scoop
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.