Pumpkin croquettes, typically autumnal

pumpkin croquettes

We know, currently it is too easy to enjoy croquettes to get involved in a laborious process like the one involved in preparing some at home. But the truth is that few proposals that come close to these pumpkin croquettes you will find in the market.

These pumpkin croquettes, so typical of this time of year, have a irresistible sweet touch. And the roasted pumpkin puree, the key to this recipe, gives the classic bechamel a unique touch that is worth spending an hour preparing.

Do you like pumpkin? Then you should try them. All you will have to do will be roast the goat in cubes and then proceed as you would when preparing other croquettes. But don't worry, in the next sheet we don't skip any steps.

Pumpkin croquettes, typically autumnal
These pumpkin croquettes are a fantastic warm autumn starter. With an irresistible sweet touch, you won't regret getting into the kitchen to make them.
Author
Recipe type: Starters
Rations: 6
Preparation time: 
Cooking time: 
Total time: 
Ingredients
  • 650 g. pumpkin
  • 500 ml. whole milk
  • 60g. wheat flour + a little extra
  • 50 g. of butter
  • ½ onion
  • Bread crumbs
  • 2 eggs
  • Sal Island
  • Pepper
  • Nutmeg
  • Soft olive oil
Preparation
  1. We heat the oven at 200 ° C.
  2. While we peel the pumpkin and We cut into large cubes. We place them on the tray lined with baking paper, add a splash of olive oil, salt and pepper and mix well with our hands so that they are coated.
  3. Bake for 20-30 minutes, until tender and lightly golden. Then we take it out and place it on a strainer.
  4. We crush the meat to remove all the water and reserve in the strainer.
  5. Then chop the onion and sauté it for 10 minutes in a frying pan over medium-low heat with melted butter and a teaspoon of oil.
  6. Once done, we add the flour and cook, stirring constantly, for a couple of minutes or until the flour looks slightly toasted.
  7. Then little by little we add the milk heat without stopping stirring. It should be a dense bechamel without lumps.
  8. When you are close to achieving the right consistency, we add the pumpkin, salt, pepper and nutmeg. We integrate and finish cooking.
  9. Then pour the dough into a container and we cover with film, sticking it to the mixture, so that a crust does not form.
  10. We let it cool and then we put it in the refrigerator for it to take shape, no less than four hours.
  11. After time we go taking portions of the dough, balling and passing through breadcrumbs, beaten egg and breadcrumbs.
  12. To finish we fry the croquettes of pumpkin until golden and crispy.

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