Jamaican Yellow Yam croquettes with honey escovitch sauce
ORIGINAL POST:http://greedygirlcooks.blogspot.com/2015/11/jamaican-yellow-yam-croquettes-with.html
Makes 12 croquettes
Ingredients
For the boil
1 lb yellow yam
1 tablespoon sugar
1 teaspoon salt
For the mix
1 egg
1 small onion shredded
½ teaspoon allspice
3 tablespoon butter
½ cup sour cream
1 teaspoon sugar
½ teaspoon salt (to taste)
¼ teaspoon black pepper
½ cup bread crumbs
For the fry
Flour for dredging
1 egg
2 cup milk
Panko bread crumbs for dredging
For the sauce
¼ cup honey
1 teaspoon vinegar
1 teaspoon olive oil
¼ teaspoon chopped scotch bonnet pepper
¼ cup chopped scallion
¼ teaspoon salt
Instructions
First make the sauce
- Whisk together all the ingredients for the sauce and set aside for the flavors to develop
Cook the yam
- Peel and slice the yam
- In a pot of boiling water add the yam salt and sugar
- Cook until the yam is for tender and almost falling apart
To assemble the balls
- Strain the yam from the cooking liquid
- In a bowl combine yam, egg, shredded onion, allspice, butter, sour cream, salt, black pepper, sugar, bread crumbs
- Mash together until smooth and the consistency of mashed potatoes
- Using a spoon or ice-cream scoop form into balls, make sure to wet your hands so the mixture does not stick to your hands
- Place on a prepared baking sheet and place in the freezer to set for 15 to 20 minutes
To fry
- Heat the oil to 375 degrees
- Beat together the eggs and milk
- Place the balls in the flour and completely coat
- Remove from flour shake off the excess and dip in the egg milk mixture
- Place in the panko bread crumbs after the egg mixture and coat completely
- Fry in the hot oil until golden brown and crispy
- Serve with the dipping sauce.