Kabocha Croquette
A crispy, golden Japanese-style croquette with a sweet, creamy kabocha squash filling. Perfect as a snack or side dish, ready in about 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 320
- Protein
- 6g
Ingredients
- 1 small (about 2 lbs) kabocha squash
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- 1 large egg
- ½ cup vegetable oil
- ½ tsp salt
Instructions
- 1
Cut the 1 small kabocha into wedges, remove seeds, and microwave covered with 2 tbsp water for 8-10 minutes until fork-tender. Let cool slightly, then scoop flesh into a bowl and mash with 0.5 tsp salt.
- 2
Shape the mashed kabocha into 4 oval patties. Set up a breading station: 0.5 cup flour in one dish, 1 beaten egg in another, and 1 cup panko in a third.
- 3
Coat each patty in flour, dip in egg, then press into panko until fully covered. Heat 0.5 cup oil in a skillet over medium-high until a breadcrumb sizzles immediately.
- 4
Fry the croquettes in batches, not crowding the pan, for 3-4 minutes per side until deep golden brown and crispy. Drain on paper towels and serve hot.
- 5
Optional: add a pinch of nutmeg or curry powder to the mashed kabocha for extra flavor.
Tools you’ll need
- microwave-safe bowl
- fork
- skillet
- paper towels
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