Sweet Potato Chèvre Croquettes

Crispy, golden croquettes made with creamy chèvre and sweet potato, seasoned with warm spices and served with a zesty garlic aioli. A savory bite-size appetizer with a perfectly creamy center and crunchy exterior.

Ingredients

8 oz. Bella Capra Chèvre
1 large sweet potato
3 medium eggs
2 cups all-purpose flour
3 cups breadcrumbs
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon white pepper
6 cups vegetable oil
1/4 tablespoon salt flakes for garnish

Directions

  1. Peel skin of sweet potato and cube into 1 ounce pieces. Boil in a medium pot with water slightly covering the potato cubes for 10 minutes until tender.
  2. Cool for 30 minutes then mash together the chèvre, cumin, paprika, onion powder, garlic powder, and pepper.
  3. Refrigerate for 2 hours.
  4. Prepare your breadcrumb bowl combo by having one of each of the following in order (flour, egg, and breadcrumbs). Dip the cheese and potato mixture in this order.
  5. Heat your oil to medium/high heat
    Roll your croquettes into balls smaller than an egg. Use a slotted spoon to place each croquette into oil and to retrieve. Fry until golden brown and crispy. Garnish with salt and dip into garlic aioli.

Garlic aioli recipe

  1. Whisk 1 cup mayonnaise with 1 tablespoon minced garlic, 1/2 tablespoon lemon juice, 1/4 cup olive oil, 1/2teaspoon salt and pepper until creamy.

Sweet Potato Chèvre Croquettes

Appetizer
35 min
Serves: 4

Crispy, golden croquettes made with creamy chèvre and sweet potato, seasoned with warm spices and served with a zesty garlic aioli. A savory bite-size appetizer with a perfectly creamy center and crunchy exterior.

Print Recipe

Ingredients

8 oz. Bella Capra Chèvre
1 large sweet potato
3 medium eggs
2 cups all-purpose flour
3 cups breadcrumbs
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon white pepper
6 cups vegetable oil
1/4 tablespoon salt flakes for garnish

Directions

  1. Peel skin of sweet potato and cube into 1 ounce pieces. Boil in a medium pot with water slightly covering the potato cubes for 10 minutes until tender.
  2. Cool for 30 minutes then mash together the chèvre, cumin, paprika, onion powder, garlic powder, and pepper.
  3. Refrigerate for 2 hours.
  4. Prepare your breadcrumb bowl combo by having one of each of the following in order (flour, egg, and breadcrumbs). Dip the cheese and potato mixture in this order.
  5. Heat your oil to medium/high heat
    Roll your croquettes into balls smaller than an egg. Use a slotted spoon to place each croquette into oil and to retrieve. Fry until golden brown and crispy. Garnish with salt and dip into garlic aioli.

Garlic aioli recipe

  1. Whisk 1 cup mayonnaise with 1 tablespoon minced garlic, 1/2 tablespoon lemon juice, 1/4 cup olive oil, 1/2teaspoon salt and pepper until creamy.

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