Squash Croquettes

These squash balls are new to our fall menu and have been a wildly popular addition. They are perfect for the season and great for holiday entertaining!

Squash Croquettes

These slightly sweet and savory bites are made even more addictive by our ras el hanout (a spice mix from North Africa) aioli and the crunch of toasted hazelnuts for garnish. Best of all, they're gluten free and vegetarian for even the most restricted eaters!

Kabocha Squash & Red Onion Croquettes with Ras El Hanout Aioli & Crushed Hazelnuts
Yield: Approx. 20 bite-size croquettes

Ingredients

Ras el Hanout Aioli

  • ½ cup mayo
  • ½ cup sour cream
  • 2T ground ras el hanout, toasted
  • Zest & juice of 1 lemon
  • Salt & Pepper, to taste

Croquettes

  • ¾ lb. kabocha squash, peeled, seeded & cut into 1” cubes
  • ¼ cup caramelized red onions, pureed
  • 2T parsley, finely chopped
  • 2T cilantro
  • 2 large garlic cloves, finely minced or grated
  • 1 tsp. ground coriander
  • ½ tsp. ground cumin
  • Pinch of cayenne pepper or spicy masala
  • ¼ cup lemon juice
  • ¼ cup chickpea flour, or as needed (plus more for dredging)
  • Salt & Pepper, to taste
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  • ¼ cup unsalted hazelnuts, toasted &  roughly chopped

Directions

  • In a non-stick small saute pan, toast the spice over medium low heat until fragrant but not smoking, about 2 minutes. Cool & mix in a bowl with the mayo, sour cream, lemon juice/zest and salt & pepper. Taste to adjust the seasoning and set aside.
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  • Preheat the oven to 400F, oil, season and roast the squash cubes to tender about 20 minutes.

  • Transfer the squash to a large bowl or blender and mash or puree the squash until smooth. Mix in the onion jam, herbs, spices, lemon juice and adjust the seasoning as needed. Mix in the chickpea flour a little at a time until the mixture holds its shape without being tough.

  • Scoop (about a heaping tablespoon each) & roll the balls to a nice round shape.  Freeze the balls overnight until set.

  • Preheat a fryer to 350F and fry the balls from frozen to golden brown and hot in the center. Drain on a wire rack and sprinkle with salt.

  • Garnish with a dollop of aioli and and a sprinkle of crushed sesame seeds.

Sarah Flynn