Skin And All Kabocha Squash Croquettes. Kabocha croquettes (korokke) is our family's fall favorite. Crispy on the outside and naturally sweet When the autumn rolls in and all kinds of pumpkins and squash start to pile up in the front of the Kabocha is notorious for its really tough green skin. When you cut the green kabocha squash in half.

It is sweeter than other types of squash. I am loving the amazing crispy outer crust and moist. Kabocha croquette is a flavorful fall dish made with simple ingredients. You can Have Skin And All Kabocha Squash Croquettes using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Skin And All Kabocha Squash Croquettes

Lets Go Prepare 1/4 of Kabocha squash.
What You needis 1 of Onion.
It's 80 grams of Ground meat (beef/pork mix) or ham or sausage.
It's 1 tbsp of Mayonnaise.
It's 1 tbsp of Milk.
Lets Go Prepare 1/2 tsp of Salt.
It's 1 dash of Pepper.
What You needis 1 dash of Nutmeg.
What You needis 1 of as required Oil for deep frying.
It's of For the coating:.
What You needis 1/2 of of an egg Beaten egg.
Lets Go Prepare 1 of Flour, panko.

Kaboccha, a Japanese winter pumpkin (squash), is a staple in Japanese cuisine. It appears in many different dishes, but a favorite way to enjoy kaboccha is as a croquette, which in Japanese is called a korokke. Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been all your life. Pumpkin's Japanese cousin is one of the sweetest squash varieties out there.

Skin And All Kabocha Squash Croquettes step by step

Cut up the kabocha squash into 2 cm pieces skin and all. Put into a heatproof container, cover with plastic wrap and microwave for 5 minutes. Mash while still hot and add the mayonnaise and milk..
Finely chop the onion and stir fry it with the ground meat in a frying pan. Season with salt, pepper and nutmeg, and mix in with the mashed kabocha squash..
If the mixture is too soft and hard to form, cool it down and then refrigerator, covered, for about 30 minutes..
Form into oval patties and coat with flour, beaten egg and panko in that order. My way to do this is to brush the floured patties with beaten egg on my palm..
Put the egg-coated side in panko, turn over and brush the other side with egg and sprinkle that side with panko as well..
Heat up some oil to 170 to 180°C, fry the patties until golden brown and they're done. When you cut into one it looks like this..

We love it because it's so versatile, and it holds up well to various preparation techniques. Kabocha (/kəˈboʊtʃə/; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima. It is also called kabocha squash or Japanese pumpkin in North. Today we are featuring "Testing a Recipe Kabocha Squash Skins". Ingredients: Kabocha Squash Skins Baking dish Parchment paper Olive Oil Metal Spatula Oven.