Kabocha Korokke: Japanese Pumpkin Croquette Recipe

Kabocha Korokke, also known as Japanese Pumpkin Croquette, is a popular Japanese dish made with kabocha squash. The croquettes are crispy on the outside and creamy on the inside, with a sweet and savory flavor. The kabocha squash is mashed and mixed with onions, ground meat, and seasonings, then coated in breadcrumbs and deep-fried until golden brown. These croquettes make a delicious appetizer or side dish, and can be served with a dipping sauce or as a filling for sandwiches.

4.1
29 Rating -
Rate
Non Vegdiet
1hr 20minstotal
1hr Prep
20minsCook
1hr 20m.total
1hr Prep
20m.Cook
Kabocha Korokke: Japanese Pumpkin Croquette
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ingredients serve

Ingredients for Kabocha Korokke: Japanese Pumpkin Croquette Recipe

  • 1/4 Small Kabocha Squash
  • 0.13 Nion, Finely Chopped
  • 50 gram Ground Meat
  • As required Salt And Pepper To Taste
  • as required Flour For Coating
  • 1/2 Eggs, Beaten
  • as per your need Breadcrumbs For Coating
  • as needed Oil For Frying

Directions: Kabocha Korokke: Japanese Pumpkin Croquette Recipe

Cooking Directions

  • STEP 1.Start by peeling and cutting the kabocha squash into small cubes. Steam or boil the squash until it becomes soft and mashable.
  • STEP 2.In a large bowl, mash the cooked kabocha squash until smooth. Add finely chopped onions, ground meat (optional), salt, pepper, and any other desired seasonings. Mix well.
  • STEP 3.Take a small portion of the mixture and shape it into a croquette. Repeat with the remaining mixture.
  • STEP 4.Coat each croquette with flour, dip it in beaten eggs, and then coat it with breadcrumbs.
  • STEP 5.Heat oil in a deep pan or fryer. Fry the croquettes until they turn golden brown and crispy on all sides.
  • STEP 6.Remove the croquettes from the oil and place them on a paper towel to drain excess oil.
  • STEP 7.Serve the Kabocha Korokke hot with a dipping sauce or as a filling for sandwiches.
  • STEP 8.To store, let the croquettes cool completely and then place them in an airtight container. They can be refrigerated for up to 3 days.
  • STEP 9.To reheat, preheat the oven to 350°F (175°C) and bake the croquettes for about 10-15 minutes until heated through.

Cooking Tips

  • Make sure to remove any excess moisture from the cooked kabocha squash before mashing to prevent the croquettes from becoming too soft.
  • You can use ground meat like beef, pork, or chicken to add extra flavor and texture to the croquettes.
  • For a vegetarian version, omit the ground meat and add some cooked vegetables like corn or peas to the mixture.
  • To make the croquettes even crispier, you can double coat them by dipping them in beaten eggs and breadcrumbs twice.
  • Serve the croquettes with a tangy tonkatsu sauce or a simple ketchup and mayonnaise mixture for dipping.

Storage and Serving

  • Store the Kabocha Korokke in an airtight container in the refrigerator for up to 3 days.
  • To reheat, preheat the oven to 350°F (175°C) and bake the croquettes for about 10-15 minutes until heated through.
  • Serve the croquettes hot as an appetizer, side dish, or as a filling for sandwiches.
  • They can also be enjoyed cold as a snack or added to bento boxes for a tasty lunch option.
Nutrition
value
537
calories per serving
10 g Fat16 g Protein94 g Carbs10 g FiberOther

Current Totals

  • Fat
    10g
  • Protein
    16g
  • Carbs
    94g
  • Fiber
    10g

MacroNutrients

  • Carbs
    94g
  • Protein
    16g
  • Fiber
    10g

Fats

  • Fat
    10g

Vitamins & Minerals

  • Calcium
    218mg
  • Iron
    6mg
  • Vitamin A
    353mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    7mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    62mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    18mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    80mg
  • Manganese
    1mg
  • Phosphorus
    224mg
  • Selenium
    32mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp