Pumpkin & Potato Croquettes with Cheese Sauce

A taste of fall every time you bite into these croquettes. Featuring Custom Culinary^® Chef's Own^™ Pre-Dust, Custom Culinary^® Chef's Own^™Tempura Batter and Custom Culinary^® Chef's Own^™ Ocean Breadcrumbs. These croquettes are filled with pumpkin and potato combined with parmesan, sage and nutmeg, served with Custom Culinary^® Master’s Touch^® Cheese Sauce.

Made with:

What You'll Need

* Yield = 4 Portions

Quantity	Ingredients
1.5 kg	Butternut pumpkin
2 kg	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™ Seasoned Pre-Dust
500 g	Chef’s Own™ Tempura Batter
100 ml	Cold Water
200 g	Chef’s Own™ Ocean Breadcrumbs

Preparation

PREPARE PUMPKIN MIX. Preheat oven to 185°C. Halve pumpkin, remove seeds and wrap in baking paper and then in foil and place on a baking sheet. Add potatoes (unpeeled). Bake for 30 to 45 minutes 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 and dry for 10 minutes in warm oven. Keep the oven door slightly open. Season the pumpkin and potato mix with salt, black pepper, nutmeg and sage. Add parmesan and egg yolks. Sift in flour and 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™ Ocean Breadcrumbs (Step 3)

5. Deep fry at 160°C for 4-5 minutes. Serve with cheese sauce.