Pumpkin & Potato Croquettes with Parmesan & Sage

A taste of fall every time you bite into these croquettes. Featuring Chef's Own^™ Pre-Dust, Chef's Own^™Tempura Batter and Chef's Own^™ Fine Panko Breadcrumbs. These croquettes are filled with pumpkin and potato. Combined with parmesan, sage and nutmeg, these croquettes are the epitome of deep-fried Fall.

Made with:

What You'll Need

Amount	Ingredients
1.5 kg	Butternut pumpkin
2 g	Potatoes, floury
400 g	Grana padano parmesan
200 g	Flour
100 g	Potato starch
8 leaves	Sage leaves, freshly chopped
6 each	Egg yolks
10 g	Salt
6 g	Black pepper
3 g	Nutmeg
100 g	Chef's Own™ Pre-Dust
500 g	Chef's Own™ Tempura Batter
100 ml	Cold water
200 g	Chef's Own™ Fine Panko Breadcrumbs

Preparation

1. PREPARE PUMPKIN MIX. Preheat oven to 185°C. Halve pumpkin, remove seeds and wrap in baking paper and then in foil & place on a baking sheet. Add potatoes (unpeeled). Bake for 30-45 min - until soft. Scrape out pumpkin flesh and potatoes. Press through a potato press into a clean towel. Press out excess juice . Place the mixture on a tray & dry for 10 min in warm oven. Keep the oven door slightly open. Season the pumpkin & potato mix with salt, black pepper, nutmeg & sage. Add parmesan & egg yolks. Sift in flour & potato starch. Mix all ingredients well. Form into 30g croquettes.

2. Dust the croquettes with the Chef's Own™ Pre-Dust (Step 1)

3. Dissolve Chef's Own™ Tempura Batter in cold water. Allow batter to rest for 10 minutes and dip the croquettes into the batter (Step 2).

4. Dust the croquettes with the Chef's Own™ Fine Panko Breadcrumbs (Step 3)

5. Deep fry at 160°C for 4-5 minutes.