Yields: 15
Prep Time: 25 mins
Total Time: 1 hour 30 mins
Ingredients
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4
medium sweet potatoes, peeled, quartered
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5
cloves garlic, smashed, peeled
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5 tbsp.
unsalted butter, cubed
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Kosher salt
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Freshly ground black pepper
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2 c.
panko bread crumbs
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4 oz.
Parmesan, finely grated (about 2 c.)
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2 tbsp.
finely chopped fresh parsley
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2 tbsp.
finely chopped fresh sage leaves (about 10 leaves)
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5
large eggs
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8 oz.
Gruyère, shredded
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Neutral oil, for frying (about 6 c.)
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Honey, for drizzling
Directions
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Preheat oven to 475°. In a 13″ x 9″ pan, combine potatoes, garlic, and butter; generously season with salt and pepper. Cover with foil and bake until a knife is easily inserted into the center of potatoes, about 35 minutes. Keep oven on.
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Transfer potato mixture to a large bowl. Using a wooden spoon or rubber spatula, stir until mixture is mostly pureed. Transfer mixture to a plate, pat down in an even layer, and refrigerate until cold, about 30 minutes. Wipe out bowl.
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In a shallow bowl, combine panko, Parmesan, parsley, and sage; season with salt. In another shallow bowl, whisk eggs until blended.
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Return potato mixture to reserved bowl. Add Gruyère and mix until combined. Using a 1-Tbsp. cookie scoop or a tablespoon measuring spoon, scoop out portions and roll into balls. Arrange on a parchment-lined baking sheet.
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Into a large pot, pour oil to a depth of about 2″. Heat over medium-high heat until a deep-fry or instant-read thermometer registers 350°. Dredge each ball first in panko mixture, then in egg. Finish with another coat of panko. Return to parchment-lined sheet.
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Working about 4 at a time, fry balls, turning occasionally and making sure oil temperature is consistent, until deep golden brown, 2 to 3 minutes.
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Transfer bites to a platter. Drizzle with honey.
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