Snack

Crispy Camote & Poblano Croquetas with Charred Garlic Aioli

Name: Crispy Camote & Poblano Croquetas with Charred Garlic Aioli
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Ingredients: 2 lb camote (orange sweet potato), peeled, cut into 2-inch cubes; 2 poblano peppers; 3 oz Oaxaca cheese (or fresh mozzarella), torn into small pieces; 3 tbsp butter; 2 tbsp heavy cream; 1/2 tsp salt; 1/4 tsp white pepper; 2 large eggs; 2 tbsp heavy cream (for egg wash); 1 cup panko breadcrumbs, finely ground; Oil for frying (vegetable or canola), 2 quarts; 4 garlic cloves, unpeeled; 1 dried guajillo chile, stem & seeds removed; 1 egg yolk; 1 tsp Dijon mustard; 1 tsp sherry vinegar; 3/4 cup neutral oil; Fleur de sel

Roasted sweet potato is whipped to silk, folded with charred poblano purée and aged Oaxaca cheese, piped into cylinders, chilled, breaded in panko, and fried until the exterior shatters while the interior flows like molten gold. Served with a Spanish-style charred garlic aioli with a whisper of guajillo.

1190cal 31gprotein 126gcarbs 68gfat 20min prep 45min cook 4serves

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