Cuban recipe
Roasted Pumpkin and Cheese Croquettes with Creole Garlic Aioli
Roasted pumpkin and semi-aged cheese croquettes, golden on the outside and creamy inside, with garlic aioli served on the side.
- Preparation25 min
- Cooking50 min
- Total time5 h 15 min
- Servings16 croquettes
- DifficultyMedium
These roasted pumpkin and cheese croquettes are a Cuban fusion appetizer: they combine a creamy filling with a golden, crispy coating.
Serve them freshly made, with the garlic aioli on the side so everyone can add as much as they like.
Ingredients
Check off the ingredients you have.
For the croquettes
For breading and frying
For the aioli
Method
- Heat the oven to 200 °C. Cut the pumpkin into pieces and place them on a baking tray. Roast for about 30 minutes, until tender and dry.
AI-generated image.CiberCuba - Mash the roasted pumpkin into a purée.
- Crush the garlic clove for the croquettes. Melt the butter in a frying pan and briefly cook the garlic without letting it burn.
- Add the 45 g of flour and stir for one minute. Gradually add the milk, stirring constantly, until you have a thick béchamel.
AI-generated image.CiberCuba - Add the pumpkin purée and grated cheese. Season with salt, pepper and cumin, and cook, stirring, until the mixture pulls away from the pan.
AI-generated image.CiberCuba - Transfer the mixture to a dish, cover it and refrigerate for 4 hours.
- Divide the chilled mixture into 16 portions and shape into croquettes.
- Place the flour for breading, beaten eggs and breadcrumbs in separate containers. Coat each croquette in flour, egg and breadcrumbs, in that order.
AI-generated image.CiberCuba - Heat plenty of oil to 175-180 °C and fry the croquettes in batches until golden. Remove and drain on paper towels.
AI-generated image.CiberCuba - Mix the mayonnaise with the crushed garlic and lemon juice. Serve the croquettes hot with the aioli on the side.
