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Enjoy the taste of fall with these kabocha korokke! Crispy on the outside and creamy-sweet inside, they’re a delicious way to enjoy pumpkin’s natural flavor!

Looking for more kabocha recipes? Try these simple Japanese kabocha recipes!

Recipe Ingredients

You will need the following ingredients to make this kabocha korokke:

Kabocha (Japanese Pumpkin): Naturally sweet with a creamy texture, kabocha is the star of this recipe. Pick one that feels heavy for its size and has a deep green skin. If you’re unsure how to cut it, see my guide: How to Cut a Kabocha Squash.
Flour, egg, and panko: These ingredients create the crispy coating. You can use any flour, such as all-purpose, whole wheat, or rice flour. Panko are Japanese breadcrumbs that create a light, crunchy texture. If panko is unavailable, regular breadcrumbs can be used as a substitute.
Vegetable Oil for frying

How To Make Kabocha Korokke: STEP BY STEP

Here’s a quick visual guide! Check the recipe card below for the video and full details!

Step 1

Cut the kabocha into small pieces and steam until tender.

Step 2

Mash and season with salt and pepper.

Step 3

Shape into balls.

Step 4

Prepare flour, beaten egg, and panko in separate bowls.

Step 5

Coat each kabocha ball in flour, then egg, and panko.

Step 6

Fry until crispy.

Serve with fresh vegetables and a drizzle of savory sauce, such as Tonkatsu sauce, the classic Japanese choice for fried dishes!

Recipe Tips

If your kabocha turns out watery after steaming or boiling, cook off any excess liquid to make it easier to shape. You can also let it cool slightly before shaping.
When coating, press the panko firmly so it sticks well. This helps keep the coating from falling off during frying.
When frying, too little oil can cause the croquettes to fall apart when flipped. Use plenty of oil so they hold together.

What To Serve With

To complement this kabocha korokke, I recommend serving it simply with steamed rice, hearty cabbage miso soup, and a fresh green salad!

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Kabocha Korokke (Japanese Pumpkin Croquettes)

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Prep: 10

Cook: 15

Total: 25

Servings:

Author: Juri Austin

Enjoy the taste of fall with these kabocha korokke! Crispy on the outside and creamy-sweet inside, they’re a delicious way to enjoy pumpkin’s natural flavor!

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Equipment

Medium saucepan
Medium frying pan

Ingredients

Instructions

Prepare the Kabocha: Remove the seeds and pulp, then cut the kabocha into bite-sized pieces. Steam or microwave until tender.
Mash and Season: Mash the kabocha while it's still hot. Season with salt and pepper to taste.
Shape and Coat: Form the mixture into balls or patties. Prepare the flour, beaten egg, and panko in separate containers. Coat each kabocha ball with flour, dip it into the egg, and then cover it with panko.
Fry the Korokke: Heat oil in a frying pan to 180°C (355°F). Fry until golden brown and crisp on both sides. Transfer to a wire rack to drain excess oil.
Serve: Plate the korokke with a fresh salad and enjoy it with your favorite sauce.

Notes

If your kabocha turns out watery after steaming or boiling, cook off any excess liquid to make it easier to shape. You can also let it cool slightly before shaping.
When coating, press the panko firmly so it sticks well. This helps keep the coating from falling off during frying.
When frying, too little oil can cause the croquettes to fall apart when flipped. Use plenty of oil so they hold together.

Video

Nutrition

Serving: 1servingCalories: 408kcalCarbohydrates: 37gProtein: 9g

This nutritional information is estimated and provided for general reference only.

Course: Main

Cuisine: Japanese

Keyword: kabocha korokke

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