Kabocha Korokke
Crispy Japanese potato croquettes made with sweet kabocha squash, panko-crusted and deep-fried until golden. A beloved vegetarian appetizer with a creamy center and satisfying crunch.
- Total time
- 45 min
- Servings
- 12
- Calories
- 312
- Protein
- 4g
Ingredients
- 1.5 lbs kabocha squash, peeled and cubed
- ½ lbs potato, peeled and cubed
- 2 tbsp butter
- ¼ medium onion, finely diced
- ¾ tsp salt
- ¼ tsp white pepper
- 1.5 cups panko breadcrumbs
- ½ cup all-purpose flour
- 2 whole eggs
- 1 tbsp water
- 3 cups vegetable oil for deep frying
Instructions
- 1
Boil kabocha and potato cubes in salted water for 12-15 minutes until tender. Drain thoroughly and mash while still warm.
- 2
Melt butter in a skillet over medium heat and sauté diced onion until soft and translucent, about 3 minutes.
- 3
Fold sautéed onion into mashed kabocha mixture. Season with salt and white pepper. Cool to room temperature, then refrigerate for 20 minutes.
- 4
Shape cooled mixture into 12 oval croquettes, each about 2.5 inches long. Place on a parchment-lined tray.
- 5
Whisk eggs with water in a shallow bowl. Place flour and panko breadcrumbs in separate shallow bowls.
- 6
Coat each croquette in flour, then egg mixture, then panko. Press gently so crumbs adhere. Place on a clean tray.
- 7
Heat oil to 350°F (175°C) in a deep pot or fryer. Working in batches, carefully lower 4 croquettes at a time into hot oil.
- 8
Fry for 2-3 minutes, turning occasionally, until golden brown on all sides. Transfer to a wire rack lined with paper towels.
- 9
Serve hot with tonkatsu sauce or mayo. Eat immediately while the coating is crispy.
Tools you’ll need
- large pot for boiling
- colander
- potato masher
- 12-inch skillet
- wooden spoon
- three shallow bowls
- parchment paper
- deep pot or electric fryer
- candy/deep-fry thermometer
- slotted spoon or spider strainer
- wire cooling rack
- paper towels
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