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 this holiday season.
Author:
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:
½ cup chopped Persian or English hothouse cucumber, shredded or chopped
½ cup plain yogurt
¼ tsp ground coriander
¼ tsp ground cumin
Couple of sprigs of fresh cilantro or fresh mint
Salt and black pepper to taste
Pinch of sugar
Recipe by Curious Nut at https://www.curiousnut.com/spicy-pumpkin-potato-croquettes/