Sweet Kabocha Squash Croquettes

1. 1

   Chop up kabocha into even pieces and steam for 15 - 20 minutes.

2. 2

   Mash the steamed kabocha and cool.

3. 3

   Mix with your hands and form 4 cm diameter and 1 cm thick round patties.

4. 4

   Coat the round patties in flour, egg, and then panko.

5. 5

   Heat oil in a frying pan.

6. 6

   Test the oil by dropping panko into the pan.

7. 7

   If it immediately rises to the surface, gently drop in the croquettes.

8. 8

   On a slightly low-medium heat, fry each side until golden brown.

9. 9

   Sprinkle salt equivalent to 1% of the weight of kabocha on the kabocha before steaming to heighten the sweetness (for example, if the kabocha weighs 100 g, use 1 g of salt).

* Per serving · 4 servings · Values may vary.

No additional tips available.