Kabocha Korokke: Japanese Pumpkin Croquette
A flavorful Japanese kabocha croquette offers a comforting, simple fall dish.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the oven to 400 F and prepare a foil-lined, sprayed baking sheet.
-
Wash, halve, deseed, and cut the kabocha into wedges, then arrange them on the baking sheet.
-
Drizzle kabocha with olive oil, season with salt and pepper, and bake for 30 to 35 minutes until tender. Let cool.
-
While kabocha bakes, finely dice an onion and sauté it in butter until browned; set aside.
-
Scoop the baked kabocha flesh into a bowl, discard the rind, then add the sautéed onions and mash thoroughly.
-
Season the mixture with salt and pepper, then mix in 1 tablespoon of milk and refrigerate until completely cool.
-
Form the cooled kabocha mixture into walnut-sized balls.
-
Prepare three separate dishes: one with seasoned flour, one with a mixture of egg and 1 tablespoon milk, and one with panko breadcrumbs.
-
Coat each kabocha ball by dipping it first in flour, then the egg wash, and finally in panko.
-
Heat canola oil to 375 F in a saucepan.
-
Fry half of the croquettes at a time for 1 to 2 minutes until golden, then transfer to a paper towel-lined plate to cool. Serve as desired.