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Halloween Pumpkin Croquettes

Prep Time:

20 Minutes

Cook Time:

20 Minutes


2 - 3 Servings



About the Recipe

These pumpkin croquettes taste good at any time but especially at Halloween. Shallow fried in pank, they have that lovely crunchy on the outside / soft on the inside contrast. What's more, with a little Bulldog brown sauce, they taste great too.


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 sauce


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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