(The Ladies Auxiliary to the Louisiana Rural Letter Carrier Cookbook, 1956)
Perfect as a side dish or appetizer, Yam Croquettes are versatile and unique. They make a simple meal special!
Ingredients:
- 2 cups cooked, mashed yams (steamed works best)
- 1 egg yolk, beaten
- 2 tablespoons butter
- ½ teaspoon salt (adjust to taste)
- Dash of paprika
- ½ onion juice*
- 1 egg, well beaten
- Dry breadcrumbs
- Vegetable oil (for frying)
Directions:
- Prepare the Yam Mixture: In a mixing bowl, combine the cooked, mashed yams with the beaten egg yolk, butter, salt, paprika, and onion juice. Mix the ingredients until well combined, creating a smooth and creamy mixture. Allow the mixture to chill thoroughly in the refrigerator to firm up.
- Shape the Croquettes: Once the yam mixture is chilled, remove it from the refrigerator and shape it into small croquettes. Roll each portion of the mixture between your hands to form cylindrical shapes, ensuring they are uniform in size for even cooking.
- Coat in Egg and Bread Crumbs: Place the well-beaten egg and dry breadcrumbs in separate bowls. Dip each yam croquette into the beaten egg, ensuring it is thoroughly coated. Then, dredge the croquette in the dry breadcrumbs, pressing gently to adhere the crumbs to the surface.
- Fry to Perfection: In a deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches frying temperature. Carefully place the coated yam croquettes into the hot oil, working in batches to avoid overcrowding the pan. Fry the croquettes until they are golden brown and crispy on all sides, turning as needed for even cooking.
- Drain and Serve: Once the yam croquettes are cooked to golden perfection, remove them from the oil using a slotted spoon and transfer them to a plate lined with paper towels to drain off any excess oil. Serve the croquettes hot, alongside your favorite dipping sauce or as a tasty accompaniment to any Southern meal.
*To make onion juice, process ½ onion with ¼ cup water in a blender or food processor until the mixture resembles slush, about 30 seconds. Strain the mixture through a fine-mesh strainer, and press with a rubber spatula to obtain 1/2 cup of juice.
This recipe may seem complicated, but Cajun cooks were not trying to make recipes that were easy or quick. Their goal was to make food that was delicious, satisfying, and memorable.
