It’s Fall and it is perfectly fine that we all feel a little basic so I bring you, probably one of the best fall treats, pumpkin croqueta! Everyone is used to the original ham croqueta, so I decided to make something a little different. Although, the ham croqueta is the OG and delicious year round, the pumpkin croqueta is perfect for the fall. They are full of flavor and extremely easy to make.
Why don’t you need a bechamel sauce for the pumpkin croqueta?
One of the things I struggle the most with while making croquetas is making the bechamel sauce. I don’t know why but it just is. You have to cook it just right and be careful not to burn it. The best thing about these pumpkin croquetas is that you DON’T need bechamel sauce. The pumpkin puree is the substitute for the bechamel sauce, which makes everyone’s life a little easier.
How do you make these delicious fall flavored croquetas?
To start off, you are going to melt some butter in a saucepan. Once it is melted you are going to sauté your onions and garlic for about one minute. After, you are going to add your diced bacon and cook for about eight to ten minutes until it is nice and crispy. Then, drain the oil from the pan and add your pumpkin puree and seasoning. Remember a dish is only as good as its SAZON! Combine everything and place in the freezer for about an hour so that you can easily mold them.
Once the mixture has been sitting in a freezer for about an hour, prepare your breading station. Whisk two eggs in one bowl and on two separate plates add your breadcrumbs and flour. Remove the mixture from the freezer and form 12 separate balls. Pass each ball first through the flour, then through the egg mixture and then through the breading. I like to do two breading layers for these bad boys, so pass it one more time through the egg wash and then one last time through the breadcrumbs.
Once done, in a deep fryer or a large pot, heat your oil to 350F. Cook each one for about 3 minutes until they are nice and brown. Remove from the oil and place on a plate lined with paper towel to remove the excess oil.
Don’t forget to rate the recipe and leave comments below letting me know what you think!
Pumpkin croqueta
Ingredients
- 2 tbsp Butter salted
- 1 cup Onions diced
- 3 cloves Garlic diced
- 5 strips Bacon diced
- ½ tsp Salt
- ½ tsp Garlic powder
- 1/8 tsp Cumin
- 1/8 tsp Oregano
- 1 can Pumpkin puree
- 2 Eggs
- 1 cup Flour
- 2 cups Breadcrumbs
- Cooking oil
Instructions
- Melt the butter in a medium size saucepan.
- Once melted, sauté your onions and garlic for about one minute.
- After, add your diced bacon and cook for about eight to ten minutes until the bacon is crispy.
- Drain the oil from the pan and add the pumpkin puree, salt, garlic powder, cumin, and oregano. Mix to combine.
- Place the mixture in the freezer for about an hour so that it can slightly harden.
- Once the mixture has been sitting in the freezer for about an hour, prepare your breading station. Whisk two eggs in one bowl and on two separate plates add your breadcrumbs and flour.
- Remove the mixture from the freezer and form 12 separate balls, by rolling 1-2 tablespoons of filling in your hand
- Pass each ball first through the flour, then through the egg mixture and finally through the breading. Pass it one more time through the egg wash and then one last time through the breadcrumbs. Set aside.
- In a deep fryer or large pot, heat your oil to 350F.
- Cook each one for about 3 minutes until they become golden-brown.
- Remove from the oil and place on a plate lined with paper towel to remove the excess oil. Enjoy!
