Recipe: Appetizing Easy Kabocha Squash Croquettes

Easy Kabocha Squash Croquettes. Kabocha croquettes (korokke) is our family's fall favorite. Crispy on the outside and naturally sweet and savory on the inside, it's like a party in your mouth! These croquettes will disappear in no time.

Once the kabocha has cooled, gently scoop out the flesh of the squash into a bowl. When rolling the kabocha korokke into balls, working with cold kabocha mixture is slightly easier than working while the mashed squash is. Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has Find quinoa, kabocha, and kale in this well-balanced dish. You can cook Easy Kabocha Squash Croquettes using 9 ingredients and 6 steps. Here is how you cook it.

Ingredients of Easy Kabocha Squash Croquettes

1. You need 1/2 large of Kabocha squash.
2. It's 2 tsp of ★ Soup stock granules.
3. It's 2 tsp of ★ Ketchup.
4. It's 2 tsp of ★ Japanese Worcestershire sauce.
5. It's 1 of Salt and pepper.
6. Prepare 1 of ・ [Ingredients for deep-frying].
7. It's 1 of as required Flour, eggs, and panko.
8. Prepare of Vegetable oil for deep-frying, as needed.
9. Prepare 1 of as required Vegetables to garnish (cabbage, daikon radish sprouts or cherry tomatoes).

The quinoa cooks right in the pot, and This recipe is proof that sandwiches can be easy without being boring. It's just a simple layering job. Kabocha croquette is a flavorful fall dish made with simple ingredients. These Japanese Pumpkin Croquettes Are an Easy-to-Make Staple.

Easy Kabocha Squash Croquettes step by step

1. Remove the seeds and any stringy parts of the kabocha squash. Pare off the skin roughly. Cut into chunks..
2. Place the kabocha chunks on a heat-proof dish and cover with cling film. Microwave at 600 W for about 12 minutes (refer to the Helpful Hints). If you use a smaller amount of the kabocha squash, microwave for a shorter time..
3. Remove the dish from the microwave immediately and remove the cling film and kitchen paper to let the steam out..
4. Mash the kabocha chunks and season with the ingredients while it's still hot. Check the taste and adjust with salt and pepper..
5. After the mashed kabocha squash has cooled down, form into round shapes. Dust them in the flour, dip into the beaten eggs, and roll in the panko. Deep-fry them in the vegetable oil heated to 180˚C until golden brown..
6. They are ready to serve. You don't need to prepare any sauce. Put small pieces of cheese in the centre if you like..

Kabocha, a Japanese winter pumpkin (squash), is a staple. Kabocha are Japanese winter squashes with a dark green outer skin and orange flesh inside. Its color is very similar to butternut squash, but the difference stays in how dense is the flesh and also in taste too. It is sweeter than other types of squash. I am loving the amazing crispy outer crust and moist.