Sweet Potato & Plantain Croquettes made with RITZ Crackers
Ingredients
Spicy Dipping Sauce
- 1 lb. poblano chiles, roasted, seeded and quartered
- 2 oz. jalapeño peppers, halved
- 8 fl oz tomatillo salsa
- 8 oz. mayonnaise
- 4 tsp. lime zest
- 2 fl oz fresh lime juice
- ¼ cup fresh cilantro, chopped
- salt and black pepper
Sweet Potato & Plantain Croquettes
- 14 oz. cream cheese, softened
- 2½ lb. sweet potatoes, oven roasted, mashed
- 1 lb. plus 6 oz. plantains, oven roasted, mashed
- 8 fl oz whole milk
- 2 tsp. minced fresh garlic
- 1¼ lb. cooked chicken, finely chopped
- 3 oz. green onions, chopped
- 2 oz. jalapeño peppers, finely chopped
- 2 tsp. ground cumin
- 5 oz. flour
- salt and black pepper
- 16 fl oz eggs, beaten
- 1¼ lb. RITZ Crackers, finely crushed
Nutrition per serving
Spicy Dipping Sauce: Process chiles, jalapeno peppers and salsa in food processor until smooth; transfer to bowl. Stir in mayonnaise, lime zest, juice, cilantro, salt and black pepper until blended. Refrigerate until ready to serve.
Sweet Potato & Plantain Croquettes: Mix cream cheese, potatoes, plantains, milk and garlic in 6-qt. bowl of electric mixer fitted with paddle attachment on low speed 1 min., stopping after 30 sec. to scrape bottom and side of bowl. Add chicken, onions, peppers and cumin; beat 30 sec. Add flour, salt and black pepper; beat on low speed just until blended. (Note: Add more flour if mixture is too soft to shape.)
Shape potato mixture into 84 croquettes, using #30 scoop to portion batter for each. Refrigerate at least 30 min. or up to 1 hour.
For each serving: Dip 3 croquettes in egg, then roll in cracker crumbs until evenly coated. Fry in 350ºF-deep fryer 2 to 3 min. or until golden brown. Serve with about 1/4 cup Spicy Dipping Sauce.
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