Recipe: Yummy Easy Kabocha Squash Croquettes

Recipe: Yummy Easy Kabocha Squash Croquettes Delicious, fresh and tasty.

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 have Easy Kabocha Squash Croquettes using 9 ingredients and 6 steps. Here is how you achieve 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. Prepare 2 tsp of ★ Ketchup.

4. You need 2 tsp of ★ Japanese Worcestershire sauce.

5. It’s 1 of Salt and pepper.

6. You need 1 of ・ [Ingredients for deep-frying].

7. Prepare 1 of as required Flour, eggs, and panko.

8. Prepare of Vegetable oil for deep-frying, as needed.

9. You need 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..

Rintaro, kabocha squash and potatoes are flavored with Japanese curry powder before being formed into croquettes and deep-fried for an irresistible Transfer the onion mixture to the bowl with the potato and squash.

Kabocha are Japanese winter squashes with a dark green outer skin and orange flesh inside.

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 its 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 dont need to prepare any sauce. Put small pieces of cheese in the centre if you like..

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.

I had never attempted to cook kabocha squash as I had heard a lot of how inconvenient it was to cut and prepare it at home.

But in reality, I realized that it is SO EASY to prepare kabocha squash- prebaking it is the KEY to easing this process.