Crispy Pumpkin Croquettes with Sage and Lemon-Yogurt Dip
Crispy pumpkin croquettes with sage and Parmesan, which can be prepared in advance and eaten without cutlery. The fresh lemon-yogurt dip goes perfectly with them and provides a pleasant contrast to the warm pumpkin.
By yumbelo · 8 servings · 75 minutes
Ingredients
- 800 g Hokkaido pumpkin
- 400 g floury potatoes
- 80 g Parmesan, grated
- 2 pc eggs
- 60 g wheat flour
- 150 g breadcrumbs
- 1 bunch bunch of sage
- 2 pc garlic cloves
- 1 pinch nutmeg, grated
- salt
- pepper
- 4 tbsp cooking oil for frying
- 250 g yogurt (3.5% fat)
- 1 pc organic lemon
Method
- Deseed the pumpkin, cut it into rough chunks and cook it together with the peeled, roughly diced potatoes in boiling salted water for about 15 minutes until soft.
- Drain the vegetables, let them steam dry well and mash them with a potato masher into a smooth purée. Let it cool slightly.
- Finely chop the sage leaves and finely grate the garlic. Knead both together with the Parmesan, eggs, flour, half of the breadcrumbs, nutmeg, salt and pepper into the pumpkin-potato mixture.
- Shape the mixture into about 40 small croquettes, place them on a plate or baking sheet and chill for at least 30 minutes. The croquettes can be prepared up to this point a day in advance.
- Put the remaining breadcrumbs in a shallow dish. Roll the croquettes in them until they are completely coated.
- Heat the cooking oil in a large pan and fry the croquettes in batches over medium heat until golden brown on all sides. Drain on kitchen paper.
- For the dip, stir the yogurt with the grated lemon zest, one tablespoon of lemon juice, salt and pepper and chill.
- Serve the warm croquettes with the dip.