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.
Ingredients
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
Preparation
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