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Get ready for autumn with this pumpkin croquette recipe! Also please check the tip for eggless batter if you or your family member is vegan.
(Illustrated recipe autumn food illustration)
Ingredients
~ for filling ~
*1/2 Hokkaido Pumpkin / Japanese Kabocha pumpkin (removed seed, cut 2"-ish cubes)
*1/2 Onion (diced and sauté until light brown)
~ for batter ~
*1/3 cup AP flour
*2 eggs (beaten)
*1/2 cup Panko bread crumbs
[for eggless vegan batter]
Replace beaten eggs with *1/2 cup plant-based milk (like oat, almond, etc) and *1 teaspoon of apple cider vinegar or lemon juice. That milk mix will become curdled and slightly thick texture.
Also this is totally optical, feel free to add a dash of paprika or curry powder in the milk mix - that gives extra flavor and color for result.
Instructions
1, Cook through pumpkin : micro wave or steam in steamer basket and your favorite pot until they get tender.
2, Mash pumpkin and add sautéd onion, season with salt & pepper, make 12 balls.
3, Coat balls with beaten eggs → flour → Panko. Let them rest in the fridge for 20 mins.
4, Fry croquette balls with your favorite veggie oil until they turns golden brown. (I usually set oil temperature 350°F / 175°C.)
5, Enjoy as is, or with your favorite dip :)
What is "Hokkaido" "Kabocha" Pumpkin? Also is there any other pumpkin recipe??
Check my another pumpkin recipe , 1 minute reading for where you can find Hokkaido pumpkin / pumpkin and chick pea curry illustrated recipe (vegan friendly, perfect for quick dinner) is there!
Thank you for visiting and checking my food illustration blog. Happy autumn and hope you'll enjoy this illustrated recipe!!
September, 30, 2023
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