SWEET POTATO CROQUETTES WITH CRANBERRY APPLE SALSA Servings 24 Croquettes Ingredients 1/3 cup chopped onion 2 tablespoons unsalted butter 1/4 cup all-purpose flour 1/2 cup additional for dredging the croquettes 1/4 cup milk 1/4 cup chicken broth 1/2 cup mashed sweet potatoes 1/8 teaspoon cayenne 2 large eggs with 1 tablespoon water for egg wash made by beating lightly 1 1/2 cups fine fresh bread crumbs Vegetable oil for deep-frying croquettes Technique In a small saucepan cook the onion in the butter over moderately low heat, stirring, for 5 minutes Stir in 1/4 cup of the flour, and cook the roux mixture over low heat, stirring, for 3 minutes Stir in the milk and the broth, cook the mixture, stirring, until it forms a paste, and cook the paste, stirring, for 3 minutes Remove the pan from the heat, stir in the sweet potatoes, the cayenne, and salt and black pepper to taste, and combine the mixture well and roll level tablespoons of it into balls Dredge the balls in the additional 1/2 cup flour, shaking off the excess, coat them thoroughly with the egg wash, letting the excess drip off, and dredge them in the bread crumbs, transferring them to wax paper as they are coated. The croquettes may be made up to this point 1 month in advance and kept wrapped well and frozen In a large saucepan heat 2 inches of the oil until a deep-fat thermometer registers 365°F., in it fry the croquettes in batches for 1 to 1 1/2 minutes, or until they are golden brown, and transfer them with a slotted spoon to paper towels to drain Serve the croquettes with the salsa Make the salsa while the croquettes are thawing or drying