or scroll for tips (and a little nostalgia).
Croquettes are a popular finger food around the world. And this Pumpkin Croquettes Recipe demonstrates just why they are always such a firm favourite.
Pumpkin Croquettes: a recipe from way back
Croquettes are on so many modern menus and our love of tapas-style dining means they are more popular than ever.
This recipe, though, is adapted from one of Nana Ling’s treasured cookbooks. It’s from the pages of the Country Women’s Association Esk Valley Cookery Book.
Selecting the right pumpkin
This is a fairly straightforward recipe, however there are two things you need to get right.
First, you need to select the right pumpkin – a dry one.
In Australia, a Queensland Blue or Butternut Pumpkin is a good bet when searching for a drier pumpkin.
If you are at a farmer’s market and have a wider selection of pumpkins on offer, here’s a great guide to the different types of pumpkin and which ones are generally dry.
For this recipe, I used a Baby Blue.
Shaping your Croquettes
The only other challenge is shaping the croquettes.
These croquettes have peas in the centre. First, though, you shape the pumpkin mixture into a ball.
You then press into the ball with your thumb and fill the indent with peas.
Close the mixture over the peas, adding a little extra mixture if necessary, and shape into a cylinder.
Here’s a little visual guide to help:
Once shaped, you roll each croquette in egg whites and then Panko bread crumbs.
Cooking your Croquettes
Before cooking your croquettes, make sure you follow the recipe directions and chill before frying. This helps them keep their shape.
When frying, deep fry in vegetable oil until a golden colour.
Serve with a little leftover mint, if you have some.
Nana Ling’s Pumpkin Croquettes recipe
From the CWA Esk Valley Cookery Book.
Keep scrolling for the tested and tweaked version.
- 2 cups mashed pumpkin (use a "dry" pumpkin)
- 1 tablespoon milk
- 1 dessertspoon butter (10 grams)
- 1 egg (separated)
- 1/3 cup regular breadcrumbs
- 1 tablespoon mint, finely chopped
- pinch salt and pepper
- 1/2 cup cooked peas (variation: replace half of the peas with finely chopped haloumi cheese)
- 1 cup panko breadcrumbs
- Beat mashed pumpkin, milk, butter and egg yolk in a stand mixer until smooth.
- Stir mint, salt and pepper and regular breadcrumbs into the mixture.
- Form the mixture into small balls and press thumb into centre of ball.
- Add some of the peas or peas/haloumi and then close over the top of the ball again.
- Add a little extra pumpkin mixture if necessary. Shape into a cylinder-type shape.
- Roll in whisked egg white and then in panko breadcrumbs.
- Place onto a tray and then place into fridge for at least half an hour.
- Fry in hot vegetable oil until a golden colour.
- Serve warm or cold.