Garlic Ranch Sweet Potato Croquettes with Burrata Dip & Pistachio Crunch Recipe | Gourmet Appetizer
Make these garlic ranch mashed sweet potato croquettes with burrata dip and pistachio crunch. Crispy, creamy, and nutty, this gourmet recipe is perfect for parties, holidays, or an indulgent appetizer.
Equipment
- Large pot or sheet pan (for cooking sweet potatoes)
- Mixing bowls
- Skillet or Dutch oven (for frying)
- Baking sheet + rack (for baking option)
- Food processor (optional, for dip)
- Microplane (for zesting)
- Tongs or spider (for frying)
- Thermometer (to monitor oil temp)
- Air fryer (optional)
Ingredients
Croquettes:
- 2 lbs sweet potatoes, roasted or boiled
- ½ cup grated Parmesan or feta
- 2 cloves garlic, minced
- 2 tbsp parsley, chopped
- ½ tsp oregano
- Pinch of nutmeg
- 1 egg, beaten
- 1 cup breadcrumbs (plus extra for coating)
- ½ cup flour (for dredging)
- 2 eggs, beaten (for coating)
- 1 cup panko or breadcrumbs (for coating)
- Salt & pepper to taste
- Oil for frying (or spray for baking/air-frying)
Dip:
- 1 ball burrata
- ½ cup Greek yogurt or cream
- Juice of ½ lemon
- 2 tbsp olive oil
- Fresh herbs (parsley, basil, or chives)
- Salt & pepper to taste
Crunch:
- ½ cup pistachios, chopped
- Zest of 1 lemon
- 2 tbsp parsley, chopped
- Flaky salt
Instructions
- Prep potatoes: Roast or boil sweet potatoes until tender. Mash until smooth.
- Mix filling: Add Parmesan/feta, garlic, parsley, oregano, nutmeg, egg, and breadcrumbs. Season to taste.
- Chill: Refrigerate mixture for 20 minutes to firm.
- Shape: Scoop portions, roll into balls, dredge in flour, dip in egg, and coat with breadcrumbs/panko.
- Cook: Fry in hot oil until golden, bake at 400°F for 20 minutes, or air-fry until crisp.
- Make dip: Blend burrata with yogurt/cream, lemon juice, olive oil, and herbs until smooth. Chill.
- Prepare crunch: Toss pistachios with lemon zest, parsley, and flaky salt.
- Serve: Plate hot croquettes with cool burrata dip and sprinkle with pistachio crunch.
Notes
- Make-ahead: Shape croquettes and refrigerate up to 24 hours before cooking.
- Freezer-friendly: Freeze shaped croquettes; thaw and cook when ready.
- Dip: Can be made 24 hours ahead; store chilled.
- Crunch: Add herbs just before serving for freshness.
- Variations: Swap cheeses (Gruyère, goat cheese), change spices (paprika, curry), or make vegan with cashew cream dip and flax egg binder.