Tuesday, 24 November 2015

Jamaican Yellow Yam croquettes with honey escovitch sauce

"Christmas is coming"

Is it an appetizer or a side dish?  You decide. This is a delicious ball of carbs; Crunchy exterior soft and flavorful filling, perfect with a sweet tangy dipping sauce. No matter if you love Jamaican yellow yam or if you hate it, these croquettes will be a hit with everyone.

Anyone can tell you I hate yam, to me its dry and flavorless.  It’s cooked weekly in my household, as it would seem I am the only one who does not care for it. While I will eat boiled green bananas and maybe a soft white yam, I would much rather have a sweet potato or an Irish potato (what we Jamaicans call spuds, why I don’t know. To be honest I had every intention of making sweet potato croquettes. But after consideration I felt like it would be nice to use up this huge piece of yam we had in the provisions basket.  And sometimes we need to get out of our comfort zone and try to cook something different, especially using an ingredient that we don’t care for.
Croquettes are a great way to use up left over mashed potatoes, but I figured any starchy carb can be mashed, rolled into a ball and fried and I was right. Don’t look at the steps and the long ingredient list. It’s actually a pretty easy recipe. Not to mention you can make the balls ahead of time and have them in the freezer until it’s time to bread and fry them. Survey says??…Delicious, so very flavorful, especially with the dipping sauce. It’s just perfection, the only way to get me to eat yellow yam. 

Makes 12 croquettes

Ingredients (Printable recipe)

For the boil
1 lb yellow yam
1 tablespoon sugar
1 teaspoon salt
For the mix
1 egg
1 small onion shredded
½ teaspoon allspice
3 tablespoon butter
½  cup sour cream
1 teaspoon sugar
½ teaspoon salt (to taste)
¼ teaspoon black pepper
½ cup bread crumbs
For the fry
Flour for dredging
1 egg
2 cup milk
Panko bread crumbs for dredging
For the sauce
¼ cup honey
1 teaspoon vinegar
1 teaspoon olive oil
¼ teaspoon chopped scotch bonnet pepper
¼ cup chopped scallion
¼ teaspoon salt


First make the sauce

  •  Whisk together all the ingredients for the sauce and set aside for the flavors to develop

Cook the yam

  • Peel and slice the yam
  • In a pot of boiling water add the yam salt and sugar
  • Cook until the yam is for tender and almost falling apart

To assemble the balls

  • Strain the yam from the cooking liquid
  • In a bowl combine yam, egg, shredded onion, allspice, butter, sour cream, salt, black pepper, sugar, bread crumbs
  • Mash together until smooth and the consistency of mashed potatoes
  • Using a spoon or ice-cream scoop form into balls, make sure to wet your hands so the mixture does not stick to your hands
  • Place on a prepared baking sheet and place in the freezer to set for 15 to 20 minutes

To fry

  • Heat the oil to 375 degrees
  • Beat together the eggs and milk
  • Place the balls in the flour and completely coat
  • Remove from flour shake off the excess and dip in the egg milk mixture
  • Place in the panko bread crumbs after the egg mixture and coat completely
  • Fry in the hot oil until golden brown and crispy
  • Serve with the dipping sauce. 

 Xoxo Greedygirl

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