Kabocha Korokke (Japanese Pumpkin Croquettes)
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!
Equipment
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.