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RECIPES
Our recipes page is a great place for everyone to share recipes using items purchased from the Statesboro Market2Go. The above items and photos were made by Justin at Anthony’s Roots and Jimmy at Scratch Made Catering using items available at the market.
Please feel free to enter your own recipe!
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Spicy Sweet Potato and Cheddar Croquettes
Source: cooking.nytimes.com (Entered by Ariana Giddens)A delicious deep fried appetizer full of cheesy goodness & spicy/sweet flavor! Please consider leaving a picture or comment if you decide to try this recipe!
Serves: Not listed
Vegetarian!
Ingredients
FOR THE FILLING:
2 teaspoons
Kosher salt
1 teaspoon
Ground cumin
1 teaspoon
Smoked paprika
1/2 teaspoon
Pepper
1/4 teaspoon
Ground cayenne
FOR THE CROQUETTES:
4 cups
Oil for frying
Kosher salt
Step by Step Instructions
- Put the sweet potato into a pot, add 1 teaspoon salt, and an inch or 2 of water. Bring to a boil, then reduce to a simmer and let cook for 10 to 12 minutes. Drain, then mash the sweet potatoes with a fork and let them cool for 30 minutes.
- And the cheese & spices to the mashed sweet potatoes, then mix until well combined. Using a medium-sized cookie scoop, scoop the potato mixture onto a baking sheet lined with parchment paper. Freeze for at least 1 hour.
- Put the flour into one bowl, the egg & oil mixture in another, and the breadcrumbs into a 3rd. Individually, dip each scoop into the flour and shake off excess, into the eggs (turn to ensure a good coating), then coat in the breadcrumbs. Freeze until firm.
- Add 1 1/2 to 2 inches of oil of choice to a deep-sided pot or pan. Heat the oil over medium heat until the temperature reaches 325 to 350 degrees. Fry the croquettes in batches, stirring until they are browned & hot in the center (about 5 minutes per batch). Use a slotted spoon to put the finished batches of croquettes onto a cooling rack and sprinkle them with salt.
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