The gorgeous and quirky granadilla is a sure-fire way to add some interesting flavours and textures to any dish. Granadilla and orange sweet potato croquettes are the perfect marriage of sweet, sharp fruit and golden pastry.
Recipe by Nomvuselelo Mncube
Photograph by Rolene Prinsloo
Granadilla and orange sweet potato croquettes
Ingredients
Croquettes
- 1 fresh granadilla
- 500g sweet potatoes, peeled, cooked and mashed
- 30ml (2 tbsp) treacle sugar
- 60ml (¼ cup) cake flour, sifted
- 10ml (2 tsp) fresh sage, finely chopped
- 100g goat’s cheese
Breading
- 75g cake flour, sifted
- 2 eggs, beaten in a medium-sized bowl
- 120g fresh breadcrumbs
- vegetable oil, for deep-frying
Granadilla syrup
- 250ml (1 cup) water
- 220g sugar
- 125ml (½ cup) fresh granadilla pulp (about 6 granadillas)
Instructions
To make the croquettes, slice the granadilla in half and scoop out the pulp with a spoon into a large bowl. Add the sweet potato, sugar, flour, sage and goat’s cheese, and combine. Refrigerate the mixture before proceeding, at least 10 minutes.
Scoop out one tablespoon of the sweet potato mixture and roll into a log shape. Roll in the flour, shaking off any excess. Dip in the beaten egg and roll in the breadcrumbs to coat evenly. Place on a tray lined with non-stick baking paper. Repeat with the remaining mixture. Place croquettes in the fridge to chill, 20 minutes.
Add enough oil to a pot on medium heat to deep-fry the croquettes. Fry the croquettes on both sides in batches, about 4 minutes each side. If using a deep-fryer, fry at 180°C until golden brown, about 6 – 8 minutes. Remove with a slotted spoon and drain on paper towel.
To make the syrup, add all the ingredients to a small saucepan over medium heat and stir until the sugar dissolves. Simmer until the sauce is thick, about 15 – 20 minutes. Drizzle the syrup over the croquettes and serve.
