Spicy Pumpkin Potato Croquettes

Crispy on the outside, soft on the inside filled with plenty of spiced up mashed pumpkin and potato. A sure crowd-pleaser appetizer.

I’m not a huge pumpkin person.

I have only bought pumpkins once. To carve them. Yup.

There are only two pumpkin dishes that I’d eat. The I have no idea what it’s called pureed pumpkin side dish I eaten twice served during Thanksgiving. That, and my parents’ stir fry oyster sauce pumpkin.

Staying in the US, you can’t help but get bombarded by pumpkins. They’re everywhere.

Grocery stores. Pumpkins.

People’s yards. Pumpkins.

Foodgawker. Pumpkins.

Social Media feeds. Pumpkins.

Yes, I  know it’s pumpkin season but Oh my gawd already.

However, mama always says… if you can’t beat ’em, join ’em. So here I am.

Seeing that today is Diwali, I thought why not make something a little Indian inspired. If you know me know, you’ll know how much I L.O.V.E Indian food. Like I wish that I can eat them every day. And you’ll also know how much I need my fried food fix.

So guys, here they are. Meet Spicy Pumpkin Potato Croquettes. Crispy on the outside, soft on the inside filled with plenty of spiced up mashed pumpkin and potato. A superb appetizer for the holiday season.

Happy Diwali folks!

Tips:

1. To make sure pumpkin and potatoes are the driest when being cooked, I bake them instead of boiling or steaming. After slicing the pumpkin in half and the insides cleaned out I place them cut side down on a baking sheet. The potatoes are placed directly on the oven rack. Bake them at 375 F for 1 hour 15 minutes or until they can be easily pricked with a fork.

2. I use this meat curry powder. Depending on the curry powder you use, the level of heat will differ.

3. I tried both bread crumbs and panko. Panko gives the lightest and crispiest result. It also stays crispy the longest.

4. You can freeze them after coating for future consumption. Deep fry straight from the freezer.

5. To reheat cooled croquettes, just stick it under the broiler (to avoid burn, cover loosely with a foil) for a couple minutes.

If you like Indian-ish fried stuff, think you’re going to love these Malaysian Mamak Fried Chicken. Crispy on the outside yet juicy on the inside fried chicken. Every bite is filled with a curry flavorful kick. It’s the best fried chicken yet.

Also, if you haven’t already, check out my last post Cheesy Sloppy Joe Puff Pastry Rolls.

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Spicy Pumpkin Potato Croquettes

 

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Crispy on the outside, soft on the inside filled with plenty of spiced up mashed pumpkin and potato. A superb appetizer for this holiday season.

Author: AiPing | Curious Nut

Recipe type: Appetizer

Cuisine: Indian

Serves: 50

Ingredients

• 1 small onion, diced
• 6 garlic cloves, minced
• 1" ginger, minced
• 3½ cups mashed potato (2 lb large russet potatoes)
• 4 cups mashed pumpkin (4 lb pumpkin)
• 2 egg yolks
• 2 tbs curry powder
• 1 tsp chili powder
• ½ tsp ground turmeric
• 1 tsp sugar
• 1 tbs salt
• ½ tsp black pepper
• 
  
• Breading
• 1¼ cups all purpose flour
• 1 tsp garlic powder
• ½ tsp black pepper
• ¼ tsp paprika
• 4 large eggs
• ¼ cup water
• 3 cups panko crumbs

Directions

1. Over medium high heat, add a thin coat of oil in a pan. Once the pan is hot, fry the onion. When they have softened, add the garlic and ginger. Once they have browned to your liking, add them to a blender or food processor and blend until smooth.
2. In a large bowl, add the onion paste, potato, pumpkin, egg yolks, curry powder, chili powder, turmeric, sugar, salt and black pepper. Mix and combine well. If the mixture is too wet, add some flour. Test fry a small amount and adjust seasonings if necessary.
3. Prepare three shallow plates. In the first plate, whisk together the flour, garlic powder, black pepper and paprika. In the second plate, whisk together the eggs and water. In the third plate, add the panko crumbs.
4. Dampen your hands and shape the croquettes to 1½" diameter balls. Place shaped balls on a large baking sheet. Once all the croquettes are shaped, coat them in the flour, then eggs, and lastly panko. Set them back on the baking sheet.
5. Add 1" of oil in a cast iron pan, turn the heat to medium high and heat the oil to 350 F. Once the oil is hot, fry the croquette balls (in batches) for 1 - 1½ minutes. Turn them and fry for another 1- 1½ minutes or until browned to your liking.
6. Place the fried croquettes on a wire rack set over a baking sheet. You can keep them warm in the oven set at 200 F. Serve immediately as is or with raita.

Notes

Raita:
1/2 cup chopped Persian or English hothouse cucumber, shredded or chopped
1/2 cup plain yogurt
1/4 tsp ground coriander
1/4 tsp ground cumin
Couple of sprigs of fresh cilantro or fresh mint
Salt and black pepper to taste
Pinch of sugar

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