Kurumi's Halloween Croquettes
- Kurumi Hayter
- Apr 4, 2021
- 2 min read
Updated: Aug 16
With Halloween not far away, I thought I would post another recipe on a Halloween theme.
Last week, I posted a recipe for Halloween gyoza. This recipe is for Halloween pumpkin croquettes (korokke).
Like the gyoza, these croquettes are made with pumpkin rather than potato because it is Halloween!
These Halloween croquettes make a great starter or party finger food or you can combine them as part of a sit down meal with other dishes. The pumpkin I used here is a variant called "kuri kabocha" in Japan. (That translates as "chestnut pumpkin" in English). The Japanese liken this pumpkin to the chestnut because the flesh is quite dry and dense - like a chestnut.
The reason I love kuri kabocha is that they have a delicious, sweet taste. You can find kuri kabocha in Asian food stores and some supermarket chains also stock them in season.
You can turn out these croquettes in under 30 mins - deep frying time is 1 min or less as the pumpkin is cooked in the microwave first. Try these out - I am sure you will love the taste!
You can find the Youtube tutorial by clicking Halloween Croquettes (Pumpkin Korokke).
Happy Halloween! Kurumi XXXX.
Ingredients: 2-3 servings
500g /17.5 oz Japanese pumpkin (kabocha)
150g /6 oz onion
90g / 3oz carrot
1 tbsp honey
100ml / 3.5 oz water
50g / 1.75 oz plain flour
70g / 2.5 oz panko breadcrumbs
1/2 tsp salt
1 tsp cinnamon
1 - 2 tbsp vegetable oil
some vegtable oil for deep frying
some kitchen paper
Bulldog brown sauce for topping
how to:
scrape the seeds out of the pumpkin with a spoon and rinse
cut the pumpkin into 4 pieces (mind your fingers!)
put the pumpkin segments on a plate and wrap with cling film
microwave at 600W for 8-9 mins until softened
peel and grate the carrot. chop the onion finely
heat 1 tbsp of vegetable oil in a frying pan and fry the onion, carrot & salt for 2 minutes
peel the skin off the microwaved pumpkin. add the cinnamon & honey and mash well using the back of a fork
add the sauteed onion and carrot and mix well again
dab a little oil onto your palms. take a heaped dessertspoon of the pumpkin mixture and form it into a croquette
dip the croquette into the water & flour mixture then, coat with the panko. repeat until you have 12 - 15 croquettes
fill a pan with 1.5cm of veg oil and deep fry the croquettes in batches at 170 C / 340 F until golden brown
rest the croquettes on kitchen paper to absorb any excess oil
drizzle with the Bulldog sauce and serve
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