Cheesy Pumpkin Croquette (Cheese Kabocha Korokke)

Kabocha Croquette is a great Autumn recipe. This is perfect for an appetizer, snack, or entree for dinner! And you can absolutely feel the Fall season at your table!

What is Kabocha Croquette

‘Korokke (コロッケ)’ is a super popular dish in Japan. It is made from finely chopped minced meat, some vegetables, onions, etc., mixed with mashed potatoes, coated with panko, and fried in oil.

It is a deep fried dish that is said to have come from in France. In Japan, there is also a classic side dish called ‘Korokke’, which has a similar name to croquette. People tend to think that both are the same thing, but in fact, Japanese korokke is based on the original croquette.

So Kabocha croquette is a type of croquettes that is perfect for the Autumn season! Kabocha is a pumpkin and it is a very popular ingredient.

Ingredients for Kabocha Croquette

• Kabocha
• sugar
• freshly ground black pepper
• Mozzarella cheese
• all-purpose flour
• egg
• panko
• neutral-flavored oil (vegetable, rice bran, canola, etc)

Similar Recipes to Kabocha Croquette on Oishi Book

• Corn Korokke Recipe ( コーンコロッケ – Japanese Croquette)
• Korokke Recipe ( コロッケ – Japanese Meat and Potato Croquette)
• Ebi Cream Korokke( 海老クリームコロッケ : Shrimp Cream Croquette)

How to make Kabocha Croquette

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Pumpkin Cheesy Korokke

Yuka

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Appetizer, Side Dish

Cuisine Japanese

Servings 6 korokkes

Ingredients

  

1x2x3x

• ▢ 400 g Kabocha The amount is after removing kabocha seeds
• ▢ 1/2 teaspoon salt
• ▢ 2 pinches freshly ground black pepper
• ▢ 60 g mozzarella cheese or pick your favorite cheese
• ▢ 2 Tablespoon all-purpose flour
• ▢ 1 large egg(s)
• ▢ 3 Tablespoon panko Add more if you need.
• ▢ 2 cup neutral-flavored oil (vegetable, rice bran, canola, etc)

Instructions

 

• Wash kabocha skin well. This time, we use the kabocha skin.
• Remove the kabocha seeds if there are any. Cut the kabocha into about 2 inch (5cm) wide and 2-3 inch long pieces.

  Kabocha is hard to cut so be careful not to cut yourself.
• Move the cut kabocha to a microwave safe bowl and cover with cling wrap. Microwave for 5 minutes.
• After microwaving the kabocha, move it to a different medium sized bowl.*1
• Smash well until it is smooth.
• Add salt and black pepper to the bowl and mix.
• Divide the mixture into 6 portions.
• Move the bowl to the fridge to cool down for at least 10 minutes.
• Take the bowl out of the fridge.
• Prepare mozzarella cheese. Cut into the same amount as your korokke portions.
• Take one portion out from the bowl. Then make it into a circle. Make a hole in the middle, then put one cheese. Cover with the kabocha mixture well.
• In a bowl, add an egg and beat it.

  In another bowl, add all-purpose flour.

  In a third bowl, add panko.
• First, put each patty in the all-purpose flour.

  Second, put it into the egg.

  Lastly, put it into the panko.
• In a pan or pot, add oil and bring it to 335°F (168°C). Add 3 patties at a time. Cook for 1 minute 30 seconds. Move it while deep frying to cook evenly.
• Let's serve! I recommend you eat them with some vegetables! You can also add soy sauce or katsu sauce.

Notes

*1 After you microwave the Kabocha, it releases water into the bowl. You can just wipe it with a paper towel, but I prefer to move Kabocha to a different bowl.

Author Yuka

Keyword fall, pumpkin

Course Appetizer, Side Dish

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