Friday, March 31, 2017

Eleanor Powell's Sweet Potato Croquettes

Eleanor Powell's Sweet Potato Croquettes

First, boil 4 large sweet potatoes in their skins until soft. Peel while still soft and mash smooth.

Season with:
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
2 tablespoons brown sugar
Pinch of salt
2 tablespoonfuls finely chopped moist shredded coconut
Yolk of one egg

Whip all together until very stiff and set aside to cool. When cool, shape into croquettes--cylindrical shape is excellent.

Dip croquettes into flour very lightly, then into beaten egg, then roll well in a mixture of half fine breadcrumbs and half finely chopped coconut. Fry in deep fat until crisp and serve hot garnished with either parsley or thin slices of lemon.

Temperature of the frying fat should be 450 degrees, if you have a fat thermometer. If not, remember 450 degrees is really hot.

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