Pumpkin croquettes

    25 min

    Use pumpkin or acorn squash for this recipe. The French side dish is usually made with potatoes, but tastes even better with pumpkin. The croquettes are crunchy on the outside and creamy and soft inside.


    Sussex, England, UK
    19 people made this

    Makes: 10 croquettes

    • 750g pumpkin or squash puree
    • 75g minced onion
    • 30g grated carrot
    • 1 heaped tablespoon wholemeal flour
    • 3/4 teaspoon sea salt
    • oil for deep frying
    • 125g plain flour
    • 250ml water
    • 250g breadcrumbs or polenta

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Combine pumpkin puree, onion, carrot and wholemeal flour in a bowl and add 1/2 teaspoon salt. Form into 10 croquettes and set aside.
    2. Pour 8cm (3 in) of oil into a heavy frying pan and heat to 180 degrees C.
    3. Combine the plain flour, water and remaining 1/4 teaspoon of salt to form a batter. Dip the croquettes into the batter, then roll them in the breadcrumbs. Using a perforated spoon place the croquettes into the hot oil and fry until golden and crisp. When done lay them to drain on kitchen paper before serving.

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     -  25 Dec 2012