Kabocha Squash Croquettes with Mozzarella Cheese Recipe

Name: Kabocha Squash Croquettes with Mozzarella Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 grams Kabocha squash (See how to cook it here -; 12 bite sized cubes Mozzarella cheese; 1 pinch Salt; 2 tsp Margarine; 2 tbsp Chopped parsley; 2 tsp Katakuriko; 1 Cake flour; 1 Eggs; 1 Panko; 1 Oil for deep frying

Servings: persons

200 grams Kabocha squash (See how to cook it here -
12 bite sized cubes Mozzarella cheese
1 pinch Salt
2 tsp Margarine
2 tbsp Chopped parsley
2 tsp Katakuriko
1 Cake flour
1 Eggs
1 Panko
1 Oil for deep frying

1
Add the salt, margarine, parsley and katakuriko to the steamed and mashed kabocha squash.
2
Divide the mixture and form into balls with a piece of cheese in the centers.
3
Coat in flour, beaten egg and panko in that order.
4
Deep fry in 170 to 180C oil until golden brown.
5
Don't fry them for too long or the cheese will come leaking out!
6
Serve, optionally with lemon wedges, as well as Japanese-style Worcestershire sauce, or ketchup.
7
When you cut into them, the mozzarella cheese is soft and melted, and the kabocha squash will have a creamy texture.

1289

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 200 grams Kabocha squash (See how to cook it here -, 12 bite sized cubes Mozzarella cheese, 1 pinch Salt, 2 tsp Margarine, and more.

Yes, Kabocha Squash Croquettes with Mozzarella Cheese falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kabocha Squash Croquettes with Mozzarella Cheese

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