Summer Pumpkin Croquettes with Green Onions
6 servings
30 minutes
Summer pumpkin croquettes with green onions are a light and aromatic dish of European cuisine, perfect for summer meals. These tender croquettes made from pumpkin and green onions have a pleasant sweetness and softness inside, while the crispy golden crust adds an appetizing texture. The recipe's origins trace back to rural kitchens where vegetables and fresh herbs were used to create simple yet exquisite dishes. Croquettes pair wonderfully with sour cream or yogurt-based sauces, and chives add freshness and a hint of spiciness. They can be served as a standalone appetizer or as a side dish to meat and fish dishes, making any gathering special. It's true summer joy in every bite!
1
Boil finely chopped pumpkin and green onion in boiling water until soft, about 15 minutes. Drain. Transfer to a bowl and mash with a potato masher until pureed.
- Summer squash: 850 g
- Spring onion: 35 g
2
Add crushed crackers, salt, sugar, and lightly beaten eggs. Mix, cover, and refrigerate for 4 hours. Transfer to a sieve and drain excess liquid.
- Crackers: 170 g
- Salt: 0.5 teaspoon
- Sugar: 0.5 teaspoon
- Chicken egg: 2 pieces
3
Make 12 small round patties from the dough and coat them in corn flour.
- Cornmeal: 0.3 glass
4
Heat a small amount of oil in a pan and fry the croquettes in batches for about 1.5 minutes on each side until golden brown, adding oil as needed. Transfer to plates, sprinkle with chopped chives, and serve.
- Canola oil: 1 tablespoon
- Chives: to taste
