Sweet Potato Croquettes with Burrata Dip & Pistachio Crunch Recipe – Gourmet Appetizer Idea
This sweet potato croquettes with burrata dip & pistachio crunch recipe is a crispy and creamy appetizer made with golden sweet potato croquettes, rich burrata dip, and crunchy pistachios. Perfect for entertaining, holiday meals, or a refined starter dish.
Equipment
- Baking sheet or roasting pan
- Mixing bowls
- Food processor or blender (for dip)
- Frying pan or oven
- Slotted spoon
Ingredients
For Croquettes:
- 2 large sweet potatoes, roasted and mashed
- ½ cup grated Parmesan cheese
- 1 egg
- ½ cup breadcrumbs (panko recommended)
- 1 tsp paprika
- ½ tsp garlic powder
- Salt and pepper to taste
- Flour, egg wash, and extra breadcrumbs for coating
- Oil for frying (or cooking spray if baking)
For Burrata Dip:
- 1 ball burrata cheese
- 2 tbsp olive oil
- 1 tbsp fresh basil or thyme
- Pinch of salt
For Garnish:
- ½ cup pistachios, crushed
Instructions
- Prepare Sweet Potatoes: Roast until tender, mash, and season with paprika, garlic powder, salt, and pepper.
- Form Croquettes: Mix mashed sweet potatoes with Parmesan and egg. Shape into small rounds or cylinders. Chill for 15 minutes.
- Coat Croquettes: Dredge in flour, dip in egg wash, and coat with breadcrumbs.
- Cook Croquettes: Fry in hot oil until golden brown (3–4 minutes per side), or bake at 400°F (200°C) for 20 minutes.
- Make Burrata Dip: Blend burrata with olive oil, herbs, and salt until creamy.
- Serve: Plate croquettes with burrata dip and sprinkle crushed pistachios over the top.
Notes
- Flavor Boost: Roast sweet potatoes instead of boiling for caramelized depth.
- Texture Tip: Chill croquettes before frying to help them hold shape.
- Crunch Upgrade: Use panko breadcrumbs for extra crispiness.
- Variations: Swap burrata for cashew cream (vegan) or pistachios for walnuts/almonds.
- Storage: Croquettes can be shaped ahead and frozen; fry or bake straight from frozen.