Japanese Pumpkin Croquettes (Kabocha Korokke)

Creamy and sweet kabocha squash mashed with potatoes, breaded, and fried to a golden brown perfection. Served with tangy tonkatsu sauce or spicy Japanese mustard, these croquettes are a delightful Japanese snack.

Prep Time

20 minutes

Total Time

45 minutes

Calories

650

Level

Medium

Yields

4 servings

Cost

£3.16

Season:

☀️ Summer

Meal Type:

Snack•Bread

Cuisine:

Japanese

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

1smallKabocha Squash(About 1.5 lbs)

£2.50

2mediumRusset Potatoes(Peeled and quartered)

£0.70

0.3smallOnion(Finely chopped)

£0.10

2tablespoonsButter(Unsalted)

£0.25

2tablespoonsMilk or Cream(To adjust consistency)

£0.10

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.02

0.5cupAll-Purpose Flour(For dredging)

£0.15

2Eggs(Beaten)

£0.60

1.5cupsPanko Bread Crumbs(Japanese bread crumbs)

£1.20

2cupsVegetable Oil(For frying)

£1.50

To serveTonkatsu Sauce(Optional, for serving)

£2.50

To serveJapanese Mustard (Karashi)(Optional, for serving)

£3.00

Total Cost

£12.63

£3.16 per serving

The Method

1
Cut the kabocha squash in half, remove the seeds, and cut into chunks. Peel the potato and cut into quarters.
2
In a large pot, combine the kabocha squash and potatoes. Add enough water to cover. Bring to a boil and cook until the squash and potatoes are tender, about 15-20 minutes.
3
Drain the squash and potatoes well. Return them to the pot and mash thoroughly using a potato masher until smooth. Make sure there's no remaining water.
4
Melt the butter in a skillet over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes.
5
Add the sauteed onion to the mashed squash and potatoes. Stir in the milk or cream, salt, and pepper. Mix well. Adjust the amount of milk or cream to achieve a creamy, but firm consistency.
6
Let the mixture cool slightly until it's easy to handle.
7
Divide the mixture into 8 equal portions. Shape each portion into an oval or round croquette.
8
Prepare the breading station: Place the flour in one shallow dish, the beaten eggs in another, and the panko bread crumbs in the third dish.
9
Dredge each croquette in flour, then dip in the beaten eggs, and finally coat thoroughly with panko bread crumbs. Make sure the croquettes are completely covered.
10
Heat the vegetable oil in a large skillet or deep fryer to 350°F (175°C).
11
Carefully place the breaded croquettes into the hot oil, being careful not to overcrowd the pan.
12
Fry for 2-3 minutes per side, or until golden brown and crispy.
13
Remove the croquettes from the oil and place them on a wire rack lined with paper towels to drain excess oil.
14
Serve immediately with tonkatsu sauce or Japanese mustard for dipping.

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My Notes

Nutrition Information

Nutrition per serving (250g)

650 kcal / 2720 kJ

Carbs

75g

29% of RDA

Fat

35g

50% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

12 g

13% of RDA

Sodium

500 mg

22% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

To prevent the croquettes from falling apart, chill the mashed squash and potato mixture in the refrigerator for at least 30 minutes before shaping and breading.

If you don't have a deep fryer, you can pan-fry the croquettes in a skillet with enough oil to come halfway up the sides.

For a richer flavor, you can add a small amount of ground meat (like beef or pork) to the mashed potato and squash mixture. Ensure the meat is fully cooked before mixing.

You can also bake the croquettes instead of frying. Preheat your oven to 400°F (200°C), place the breaded croquettes on a baking sheet lined with parchment paper, and bake for 15-20 minutes, or until golden brown, flipping halfway through. Lightly spray with cooking oil before baking for extra crispiness.

Cooking Equipment

Large pot

Potato masher

3 shallow dishes

Large skillet or deep fryer

Wine Pairings

No wine pairing suggestions available for this recipe.

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