Kabocha Korokke Recipe – Japanese Pumpkin Croquette

Method

• 1)

  Carefully cut the Kabocha in half, scrape out the pulp and seeds, then quarter the halves. Steam them for about 25 minutes or until they are soft enough to mash – if you have an Instant Pot, you can use my recipe here.

• 2)

  Remove the skins and put the kabocha pieces through a potato ricer for a super smooth mash or you can mash with a fork.

• 3)

  In a sauté pan, melt 3 Tablespoons Salted Butter on medium-high heat. Sauté the diced onions until they become soft and translucent, the butter should be lightly browned. Remove from heat, and pour into the bowl of mashed kabocha, sprinkle on ½ Teaspoon Coarse Kosher Salt and mix well.

• 4)

  Use about ¼ Cup of mashed Kabocha, and form them into small oval patties and place them onto a baking sheet covered with parchment paper or a silpat. Refrigerate them uncovered for 1-2 Hours.

• 5)

  Coat the kabocha patties in All Purpose Flour, dust off the excess, then dip into the beaten egg, making sure it’s completely coated. Lastly coat it with Panko Crumbs.

• 6)

  Heat about 2-3 inches of oil in a large heavy bottom pot to 350°F – monitor the temperature with a deep fry thermometer. Fry in small batches until they are golden brown and crispy – flipping as needed. Wait until the temp is back up to 350°F before frying the next batch. Serve immediately – Enjoy!