Name: Roast pumpkin and bocconcini croquettes
Prep time: 195 min
Cook time: 45 min
Total time: 240 min
Yield: 1
Ingredients: 1kg jap pumpkin, peeled, deseeded; Olive oil cooking spray; 187.50 ml grated parmesan cheese; 125.00 ml plain flour; 16 cherry bocconcini cheese (see note); 375.00 ml fresh white breadcrumbs; 82.50 ml flat-leaf parsley leaves, chopped; 2 eggs, lightly beaten; Vegetable oil, for deep-frying; 100g butter, chopped; 187.50 ml plain flour; 579.38 gm milk

Roast pumpkin and bocconcini croquettes

0 Likes

Prep Time:
195 minutes

Cook Time:
45 minutes

Total Time:
240 minutes

Crunchy pumpkin balls with melty bocconcini filling.

Ingredients:

1kg jap pumpkin, peeled, deseeded
Olive oil cooking spray
187.50 ml grated parmesan cheese
125.00 ml plain flour
16 cherry bocconcini cheese (see note)
375.00 ml fresh white breadcrumbs
82.50 ml flat-leaf parsley leaves, chopped
2 eggs, lightly beaten
Vegetable oil, for deep-frying
100g butter, chopped
187.50 ml plain flour
579.38 gm milk

Instructions:

Preheat the oven to 220°C. Line a roasting pan with baking paper, then cut the pumpkin into 1cm pieces and place them in the pan. Spray with oil and roast for 30 minutes until tender. Allow the pumpkin to cool before mashing.
Prepare the panada: In a saucepan over medium heat, melt butter. Stir in flour and cook for 1 minute without browning. Remove from heat. Slowly pour in milk, whisking continuously until smooth. Return to medium heat and cook for 3 to 4 minutes until the sauce boils. Continue to stir for an additional 2 minutes.
In a large bowl, mix together pumpkin, parmesan, and warm panada. Season with salt and pepper, and thoroughly combine. Cover and chill in the refrigerator for 2 hours, or until cold.
Dust hands with flour, then shape 1/4 cup of mixture into balls. Gently press 1 bocconcini into each ball and roll to seal.
In a shallow dish, mix breadcrumbs and parsley. Individually coat each croquette in flour, dip in egg, and roll in the breadcrumb mixture, pressing firmly to coat. Place on a tray and refrigerate for 15 minutes until firm. Preheat oven to 160°C.
Heat oil in a large saucepan or wok over medium heat until hot. Cook 4 croquettes at a time for 2 to 3 minutes until golden. Transfer to a wire rack over a baking tray and keep warm in the oven. Sprinkle with sea salt before serving.

We use cookies

Similar Recipes

Bacon and cheese croquettes

Barbecued vegetable salad

Roast pumpkin and feta tarts

Roast pumpkin and chorizo pizzas

Roast pumpkin and sage pasta