The croquette is a delicate and crispy bite that you can find in any restaurant or bar. Mainly, its filling is usually made of bechamel combined with meats, fish, vegetables etc. Any use ingredient can be one of the elements to fill in croquettes. We will take advantage of the time to cite one of the simple and no less exquisite croquettes of our recipe list, it is a recipe for pumpkin croquettes, since in times of times of Autumn It is usual to find much more variety of pumpkins in full swing and at a very good price. If it is a time of pumpkins and you are pleased, this option will love it! Discover how to make easy pumpkin croquettes. You dare?
| 🚻 4 Diners | 🕘 45m | 🍵 Central | 🤯 Low Disturbance |
| Ingredients to make pumpkin croquettes: |
| 300 grams of pumpkin without skin or seeds 1 clove of garlic 1 piece of onion 1 pellizco de nutmeg 1 pinch of newly ground black pepper 1 pinch of salt to the point 2 tablespoons of common flour 1 liter of Semi -nacked milk 1 liter of sunflower oil for fry 1 jet of oil for sauce 1 egg 1 pack of breadboard with garlic and parsley |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make pumpkin croquettes:
1. To start with these pumpkin and onion croquettes, you will need a very tender and soft pumpkin. Therefore, we suggest you prepare it cooked (although you can also make it roasted in the oven). We want you to have several options, so if you have microwave, you can have the pumpkin ready in 10 minutes. Put it in a microwave container to small pieces and do not forget to add a glass of water to cook it. You can also use a steamer if you have it.
Trick: Likewise, you can cook the pumpkin in a saucepan at small pieces for 20 minutes, clicking to check if it is already soft.
2. peel garlic and onion; Finely pile so that large stumbles are left in the croquette filling. If you prefer, you can also grate or crush according to your liking. Pour oil into the pan and sauté until the garlic and onion are slightly golden.
3. drain the pumpkin liquid once cooked and crushed with a fork to make pumpkin puree. Booking.
4. Once the sofrito has already been golden, add the pumpkin and remove to mix. Do not leave it more than 3 minutes and give it a salt point to balance the sweet touch of the pumpkin.
5. Add nutmeg and ground pepper, mix so that the spices are well distributed. Lower the fire to a minimum from this step, because now you have to prepare the Bechamel.
6. To make the bechamel for croquettes, add the flour to the pan. You have to brown it a little so that the flour does not stay raw. It warns the milk to prevent lumps in the dough and, when the flour has 2 minutes in the pan, see slowly adding the milk.
7. throw a small jet and remove so on, you will see that it is letting go and taking another texture. If you see that it needs more milk, add it. Remove without stopping until you see that it takes off from the edges when removing it, this indicates that it is already ready.
8. Take the mass of Bechamel to a wide and flat dish to let it cool; This will cause croquettes to form easily and, in addition, they do not open when frying them. When the bechamel is cold, prepare the breadcrumbs and beat an egg with a salt pinch, both separately. Take a small portion of round dough, pass it by egg and then by breadcrumbs.
Trick: We recommend that you put a film paper on the dough so that the bechamel does not dry out and form a layer.
9. Pour the oil into a frying pan and, when it is already hot, without getting to smoke, add the pumpkin croquettes. Let brown on each side and take out when they are ready, deposit in a source with absorbent paper.
10. You will see that pumpkin croquettes are crispy and delicious, you can serve at the time with a little mayonnaise, although they do not need anything else.
