Recipe for Kabocha Korroke
Enjoy Kabocha Korokke, delicious Japanese kabocha squash croquettes, crispy on the outside and melt-in-your-mouth on the inside. An easy-to-make individual recipe, perfect for a comforting snack or a light meal.
- Author
- iRASSHAi
- Prep Time
- 15 minutes
- Cooking Time
- 15 minutes
- Servings
- 1
- Category
Salted
- Kitchen
- Japanese
Ingredients
- 100 g kabocha (Japanese squash), peeled and cubed
- 1 small potato, peeled and cubed
- 1/4 onion, finely chopped
- 1 tsp. butter
- Salt
- Pepper
- 1 tablespoon flour
- 1 small beaten egg
- 2 tbsp. panko breadcrumbs
- Vegetable oil for cooking
Directions
- Steam or boil the kabocha and potato until tender (about 10 minutes).
- Mash the vegetables with the butter and season with salt and pepper.
- Sauté the onion in a small frying pan until translucent, then stir into the kabocha purée.
- Form a small oval of purée (or two small balls).
- Roll the korokke in the flour, then in the beaten egg, and finally in the panko breadcrumbs.
- Heat the oil in a frying pan and fry the korokke until golden and crispy (about 3-4 minutes on each side).
- Drain on paper towels and enjoy immediately, plain or with a little tonkatsu sauce.
