I knew these croquettes would taste phenomenal even before I made them. Was it intuition? An educated guess? A lucky gamble? I am not sure. What I know for sure is that the dish delivered all its promises and in the most delicious way possible. The boniato flesh lends itself perfectly
to be breaded and fried: It has the perfect balance of firmness and softness, of subtle sweetness and savory starchiness. When ready, the crunchy outer layer caves delicately to reveal a moist interior, all in just one bite. Do yourself a favor, get some boniatos and try this recipe now! Let us know what you think below.