The croquette. Flipping through almost any mid century cookbook you are sure to find at least one recipe for croquettes. So popular in the 1950s and 60s, yet it wasn’t until I started collecting vintage cookbooks that I had ever heard of this humble but significant dish. Usually made up of meat, most often breaded and fried, it really is a great way to turn leftovers into a totally new meal. It wasn’t until I picked up the book, Dishes Children Love from 1955 that I had seen a croquette made without meat. Included in the book are both a potato and sweet potato version, I opted for the sweet potato croquettes, made in the style of the regular potatoes. The sweet potato croquettes were made to be a bit sweeter with sugar and cinnamon and I quite prefer sweet potatoes prepared in a more savory manor.
This certainly isn’t the nicest looking dish I have ever made, but it was delicious. Even though Lucy refused to give it a try, I do think this is a dish this child would love….I just need to find the right time to offer it to her again. I also think the next time I am going to see how they are baked. Here is the recipe.
- 4 small or 2 large sweet potatoes, cooked and peeled
- 3 tablespoons butter, melted
- 1 shallot, minced
- 2 tablespoons grated Parmesan
- 1 egg
- 1 teaspoon dried parsley
- salt and pepper to taste
- 1 cup (plus some) bread crumbs
- 1 egg
- 1 tablespoon milk
- oil for frying
- In a large bowl mash sweet potatoes. Stir in 3 tablespoons melted butter, shallot, Parmesan, 1 egg, dried parsley, and salt and pepper to taste. Chill in refrigerator for at least 1 hour.
- Shape into balls, cylinders, or cones using about 1/4 cup potato mixture for each. Roll croquette in one cup of dried bread crumbs, to cover. Dip into a mixture of 1 egg and 1 tablespoon milk, then back into the bread crumbs. Shake off loose crumbs.
- About 20 minutes before deep frying, fill a deep saucepan one-half to two-thirds full with fat or oil for deep frying. Heat slowly to 365ºF.
- Deep fry croquettes until rich brown. Fry only as many at one time as will float uncrowded on the surface. Turn when underside is lightly browned and brown other side. Remove with slotted spoon and drain on paper towel. Serve hot.
I decided to shallow fry my croquettes in oil, turning to brown all four sides, they turned out delicious!
This made quite a lot of croquettes (I think 16 is what I got), and I ended up using two eggs and a little extra bread crumbs to cover all of them.