Japanese Pumpkin Croquettes (Kabocha Korokke

• Vegetarian

• Produce

  • 1 Japanese kabocha
  • 1 Onion, small

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1/4 cup Flour
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil

• Bread & Baked Goods

  • 2 cups Panko bread crumbs

• Dairy

  • 2 1 tablespoon milk

Found on adorefoods.com

Description

Ingredients

• 1 Japanese kabocha, washed and cut in thick slices
• 1 small onion, chopped
• 1 tablespoon milk (2%)
• 1 large egg
• 2-3 cups panko bread crumbs
• ¼ cup flour
• olive oil
• salt and pepper

Directions

• Preheat oven to 400F/ 220C.
• Wash kabocha squash, cut in half, remove all seeds, and cut into thick slices.
• In a large bowl, place squash slices and drizzle some olive oil and gently mix to coat them. Add some salt and pepper.
• Line a large baking tray with some parchment paper and add kabocha wedges. Bake for 45 minutes or until tender.
• Meanwhile, chop the onion and sauté in some olive oil until golden. Set aside and allow to cool down.
• Remove kabocha wedges from the oven and gentry spoon cooked squash into a bowl, separating it from the skin. Add sautéed onions and mx to incorporate them well. Season with salt and pepper and add 1 tablespoon of milk to better incorporate and get a creamy mash mixture. Allow to cool down completely before starting to form the balls.
• You will need 3 different bowl for finishing up the balls: one with flour, one with one beaten egg and the third one with panko breadcrumbs.
• Form small balls, almost 1 inch/ 2.5 cm and dip kabocha balls first in flour, next in the egg mixture and then coat with panko breadcrumbs.
• Heat olive oil/ vegetable oil for frying in a medium pan till hot and start frying about 6-10 kabocha balls at a time, depending on how large your pan is for about 1 to 2 minutes on each side until golden brown.
• Place the fried balls on a plate lined with some paper towels and allow to cool before diving in.
• Enjoy!