How to make crispy Japanese Pumpkin Korokke! (かぼちゃコロッケ) Soft, sweet and tasty Japanese winter squash covered in crispy panko breadcrumbs and deep fried, then drizzled with a tangy sauce.
- 400g of Japanese Kabocha (See note)
- 1-2 tbsp water
- 1 tsp ketchup
- 1 tsp soy sauce
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 pinch nutmeg
- 2 tbsp grated cheese (meltable kind like cheddar)
- 1/4 medium onion finely diced
- 15g unsalted butter
- 1/2 tbsp plain flour
- 50ml whole milk
- 50ml cold water
- 1 egg
- 5 tbsp + 3 tbsp plain flour
- Approx 50-75g panko breadcrumbs
- Oil for deep frying
- Parsley to garnish (optional)
For the sauce
- First peel the kabocha and cut it roughly into chunks.
- Place in a microwavable bowl or container, add 1-2 tbsp of water and cover it with plastic wrap. Pierce the plastic wrap and microwave for 5 minutes on 600w. (If the kabocha isn't soft enough, microwave again at 30 second intervals. Be careful of steam when removing the plastic wrap.)
- Mash the kabocha with a potato masher until smooth and no lumps remain.
- Add 1 tsp ketchup, 1 tsp soy sauce, 1 pinch nutmeg, 1/4 tsp salt, 1/4 tsp pepper and 2 tbsp of meltable grated cheese to the bowl. Mix well until the condiments are well incorporated into the kabocha, the cheese will melt into the mixture.
- Take a pan and melt the 15g unsalted butter on a medium-low heat.
- Once melted, add 1/4 finely diced onion and sauté until the onion is softened and transparent. (Don't let it brown.)
- Add 1/2 tbsp of plain flour and mix well. Once incorporated, lower the heat to low and add 50ml of whole milk. Stir continuously.
- When the mixture starts to thicken, add the seasoned kabocha and mix everything together in the pan.
- Remove the pan from the heat and transfer the filling to a wide container. Allow to cool and then store in the refrigerator for 20-30 mins.
- After chilling, take it out and shape it as you like. The korokke can be be round, oval or cylindrical. For bitesize balls, I divided the mixture into 12.
- Once shaped, place them in the freezer for 5-10 minutes while you heat your oil and prepare the coating stations.
Coating and frying
- Preheat your oil to 170-180°C / 340-355°F.
- Take a bowl and add 50ml cold water, 1 egg and 5 tbsp plain flour. Whisk together until smooth. This is your batter.
- Prepare two plates, one with 3 tbsp of flour and one with 50-75g panko breadcrumbs.
- Remove the shaped korokke from the freezer and coat each one in plain flour, then egg batter, then a generous coating of panko breadcrumbs. Press down the panko to secure it.
- Once hot enough, place the korokke in the oil. Be careful not to overcrowd, if in doubt fry in batches.
- Fry for a few minutes on each side or until golden all over.
- Once golden, transfer to a wire rack to allow the excess oil to drip off.
- Take a small bowl and mix 2 tbsp ketchup and 1 tbsp Worcestershire sauce together.
- Sprinkle the korokke with dry parsley and serve with the sauce.
If you can't get Japanese Kabocha, you could also use butternut squash.
Peeling the kabocha skin is optional.
- Prep Time: 20 mins
- Chilling time: 40 mins
- Cook Time: 15 mins
- Category: Deep frying
- Method: Frying
- Cuisine: Japanese
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