Want to try something new for Autumn? Cheesy pumpkin korokke is the perfect meal. Great for an appetizer, snack, or entree for dinner!
How to make Pumpkin Croquette for Autumn
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Pumpkin Cheesy Korokke
- 400 g Kabocha Japanese Kabocha
- 1 teaspoon sugar
- 1/3 teaspoon freshly ground black pepper
- 70 g shredded cheese
- 2 Tablespoon all-purpose flour
- 1 egg
- 3 Tablespoon panko
- 2 cup neutral-flavored oil (vegetable, rice bran, canola, etc)
- Remove the kabocha seeds if there are any. Cut the kabocha into about 2 inch (5cm) wide and 2-3 inches 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 a cling wrap. Put it to the microwave for 5 minutes.
- After the kabocha gets soft, scoop the flesh using spoon. If it's still hard to scoop, microwave another 3 minutes.I usually keep Kabocha skin. Kabocha skin is healthy so you can blend it and add to the mixture or you can toss if you don't want.
- Move the kabocha to a bowl. Smash it completely.
- Add sugar, and black pepper to the bowl and mix them.
- Divide the mixture into 4-6 portions.
- Make the shredded cheese circle. Make 4-6 depending on how you divided the mixture.
- Add the cheese into each patties. Make sure it is covered with the kabocha mixture.Shape each portion into a flat circle.
- 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 each side for 40 seconds.
- Let's serve! I recommend you eat them with some vegetables! You can also add soy sauce or katsu sauce.
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