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Delicious molten gold sweet potato croquettes with a burrata core on a plate
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Molten Gold Sweet Potato Croquettes with Burrata Core

Delicious sweet potato croquettes with a creamy burrata center, offering a perfect combination of textures and flavors.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Appetizer, Side Dish
Cuisine: American, Italian
Keyword: burrata, comfort food, Fried Appetizer, Sweet Potato Croquettes, Vegetarian
Servings: 4 servings
Calories: 250kcal

Ingredients

For the Croquettes

  • 500 g mashed sweet potato (well-drained and cooled) Forms the heart of the croquette.
  • 50 g grated Parmesan cheese Enhances the sweetness of the potato.
  • 2 tbsp cornstarch Lends firmness to the mix.
  • 1/2 tsp garlic powder Adds a hint of zest.
  • Salt & pepper to taste Salt & pepper Essential for enhancing flavors.
  • 1 whole burrata (about 150 g), chilled The creamy center.
  • 1 egg egg (for coating) Binds the breadcrumbs.
  • 50 g flour Provides crunch.
  • 80 g breadcrumbs (panko for extra crunch) Creates a crispy exterior.
  • Neutral oil for frying Neutral oil Allows for an even fry.

For the Arrabbiata Sauce

  • 1 tbsp olive oil Adds flavor to the sauce.
  • 2 cloves garlic, minced Infuses the sauce with goodness.
  • 1 tsp chili flakes Provides a warm kick.
  • 400 g canned crushed tomatoes Forms the base of the sauce.
  • Handful fresh basil Brightens the dish.

Garnishes

  • Extra Parmesan shavings Enhances presentation.
  • Fresh basil leaves Brings freshness.
  • Chili oil drizzle (optional) For those who seek heat.

Instructions

Make the Arrabbiata Sauce

  • Heat olive oil in a pan over medium heat. Sauté minced garlic and chili flakes until fragrant, about one minute.
  • Add crushed tomatoes, seasoning with salt and pepper. Allow the sauce to simmer for 15–20 minutes.
  • Stir in fresh basil at the end and set the sauce aside to cool slightly.

Prep the Burrata Filling

  • Tear chilled burrata into small pieces and place in the freezer for a short while.

Make the Croquette Base

  • In a mixing bowl, combine mashed sweet potato, grated Parmesan cheese, cornstarch, garlic powder, and salt and pepper. Mix until a smooth, firm dough is formed.

Shape & Fill

  • Take a scoop of the sweet potato mixture, flatten it in your hand, place burrata portions in the center, and enclose it completely. Chill in the refrigerator for 30 minutes.

Coat

  • Prepare a breading station with flour, beaten egg, and breadcrumbs. Roll the croquette in flour, dip it in egg, and coat it in breadcrumbs.

Fry

  • Heat neutral oil to 180°C (350°F). Fry croquettes in batches for 2–3 minutes per side until golden and crispy. Drain excess oil on paper towels.

Serve

  • Plate with arrabbiata sauce, nestle the golden croquettes, and garnish with Parmesan shavings, fresh basil leaves, and chili oil.

Notes

Use well-drained and cooled sweet potatoes to avoid mushy croquettes. Maintain proper oil temperature while frying to avoid greasy results or burnt shells.