Pancetta AND Sweet Potato Croquettes
- 30m Prep Time
- 15m Cook Time
- 45m Ready In
These sweet-and-savory croquettes combine creamy sweet potato with crispy pancetta and fresh sage. They make a wonderful side dish for holiday meals or a weeknight accompaniment to roast chicken.
Ingredients
- 1/4 lbs pancetta or bacon cut into ¼-inch pieces
- 3 cup cooked, mashed yam or sweet potato
- 2 tbsp dark brown sugar
- 2 tsp fresh sage finely chopped
- kosher salt
- freshly ground black pepper
- 1 egg
- 2 eggs
- 2 1/2 cup panko
- vegetable oil for deep-frying (preferably peanut)
Nutrition (per serving, estimated)
Estimated based off 5 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 35.6 mg
- Iron: 0.88 mg
- Magnesium: 20.3 mg
- Phosphorus: 81.4 mg
- Potassium: 264 mg
- Zinc: 0.53 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3 cup cooked, mashed yam or sweet potato
- 2 tbsp dark brown sugar
- kosher salt
- freshly ground black pepper
- 1 egg
- 2 eggs
- 2 1/2 cup panko
Prepare
- 1/4 lbs pancetta or bacon, cut into ¼-inch pieces
- 2 tsp fresh sage, finely chopped
- vegetable oil, for deep-frying (preferably peanut)
Let's Cook
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Step 1.
Fry the pancetta in a wok over medium heat until crisp and golden, about 5-7 minutes. Scoop out the pancetta with a slotted spoon and drain in a sieve set over a mixing bowl to catch the drippings. Reserve 2 tablespoons of the drippings and discard the rest.
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Step 2.
In a large bowl, combine the reserved drippings, mashed sweet potato, cooked pancetta, brown sugar, chopped sage, and salt and pepper to taste. Stir in the egg until well incorporated. Cover and refrigerate the mixture for at least 4 hours, or overnight, until firm.
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Step 3.
After the mixture has chilled, line a baking sheet with parchment paper. Scoop out heaping tablespoonfuls of the mixture and roll between your palms to form 1-inch balls. Place the balls on the prepared baking sheet.
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Step 4.
Prepare the breading: In a shallow dish, beat 2 eggs until thoroughly liquid. Place 2½ cups panko in a separate shallow dish. Working one at a time, roll each ball first in the panko, then in the egg wash (letting excess drip off), then again in the panko, shaking off excess. Return to the baking sheet. Repeat until all croquettes are coated.
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Step 5.
In a wok or deep heavy pot, heat about 2 inches of vegetable oil over medium-high heat until it reaches 350°F (a bread cube sizzles immediately). Reduce heat to medium to maintain a gentle simmer. Fry the croquettes in batches, without crowding, until golden brown, about 1-2 minutes per side. Use a slotted spoon to transfer to a paper towel-lined plate. Serve immediately.