Easy Kabocha Squash Croquettes
Easy Kabocha Squash Croquettes

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, easy kabocha squash croquettes. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Kabocha croquettes (korokke) is our family's fall favorite. Crispy on the outside and naturally sweet and savory on the inside, it's like a party in your mouth! These croquettes will disappear in no time.

Easy Kabocha Squash Croquettes is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Easy Kabocha Squash Croquettes is something that I have loved my whole life.

To begin with this recipe, we must prepare a few components. You can cook easy kabocha squash croquettes using 9 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Easy Kabocha Squash Croquettes:
  1. Take 1/2 large Kabocha squash
  2. Make ready 2 tsp ★ Soup stock granules
  3. Take 2 tsp ★ Ketchup
  4. Take 2 tsp ★ Japanese Worcestershire sauce
  5. Get 1 Salt and pepper
  6. Make ready 1 ・ [Ingredients for deep-frying]
  7. Prepare 1 as required Flour, eggs, and panko
  8. Prepare Vegetable oil for deep-frying, as needed
  9. Take 1 as required Vegetables to garnish (cabbage, daikon radish sprouts or cherry tomatoes)

The quinoa cooks right in the pot, and This recipe is proof that sandwiches can be easy without being boring. It's just a simple layering job.. Rintaro, kabocha squash and potatoes are flavored with Japanese curry powder before being formed into croquettes and deep-fried for an irresistible Transfer the onion mixture to the bowl with the potato and squash. Kabocha are Japanese winter squashes with a dark green outer skin and orange flesh inside.

Steps to make Easy Kabocha Squash Croquettes:
  1. Remove the seeds and any stringy parts of the kabocha squash. Pare off the skin roughly. Cut into chunks.
  2. Place the kabocha chunks on a heat-proof dish and cover with cling film. Microwave at 600 W for about 12 minutes (refer to the Helpful Hints). If you use a smaller amount of the kabocha squash, microwave for a shorter time.
  3. Remove the dish from the microwave immediately and remove the cling film and kitchen paper to let the steam out.
  4. Mash the kabocha chunks and season with the ingredients while it's still hot. Check the taste and adjust with salt and pepper.
  5. After the mashed kabocha squash has cooled down, form into round shapes. Dust them in the flour, dip into the beaten eggs, and roll in the panko. Deep-fry them in the vegetable oil heated to 180˚C until golden brown.
  6. They are ready to serve. You don't need to prepare any sauce. Put small pieces of cheese in the centre if you like.

Its color is very similar to butternut squash, but the difference stays in how dense is the flesh and also in taste too. It is sweeter than other types of squash. I am loving the amazing crispy outer crust and moist. I had never attempted to cook kabocha squash as I had heard a lot of how inconvenient it was to cut and prepare it at home. But in reality, I realized that it is SO EASY to prepare kabocha squash- prebaking it is the KEY to easing this process.

So that’s going to wrap it up for this special food easy kabocha squash croquettes recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!