1 Prepared sweet potato ball mixture (see Sweet Potato Balls recipe, same chapter)
1 Fine dry breadcrumbs, as needed
1 large egg, beaten (for dipping)
1 Neutral oil or lard for deep frying, as needed
Instructions
1. Prepare the sweet potato mixture as directed in the Sweet Potato Balls recipe in the same chapter.
2. Shape the mixture into croquettes: form each portion into a cylinder roughly 3 inches (7.5 cm) long and 1 inch (2.5 cm) in diameter, or a rounded oval of similar volume.
3. Bread the croquettes using the standard three-stage bound breading technique — coat each croquette in fine dry breadcrumbs, then dip in beaten egg (allowing excess to drip off), then roll again in breadcrumbs, pressing lightly to adhere. This double-crumb coating produces the crisp exterior characteristic of the period croquette.
4. Pour neutral oil or lard into a deep, heavy saucepan to a depth of at least 3 inches (7.5 cm). Heat to 375°F (190°C), measuring with a deep-fry or candy thermometer.
5. Working in batches of 3–4 to avoid crowding and temperature drop, lower the croquettes gently into the hot fat using a slotted spoon or wire basket. Fry for 2–3 minutes, turning once if not fully submerged, until the exterior is deep golden brown and the croquettes float freely. The internal temperature should reach 165°F (74°C).
6. Remove with a slotted spoon and drain on a rack set over a sheet pan, or on absorbent paper, for 1–2 minutes before serving.
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