Description
A delicious Japanese comfort food made with creamy kabocha squash, potatoes, and savory seasonings, coated in crispy panko breadcrumbs. Perfect for cozy evenings or impressing guests.
Ingredients
Scale
- 1 medium-sized kabocha squash, peeled, seeded, and cut into chunks
- 2 medium-sized potatoes, peeled and cubed
- 1 small onion, finely diced
- 2 tablespoons butter
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil for frying
Instructions
- Peel and seed the kabocha squash, then cut it into chunks. Peel and cube the potatoes. Dice the onion finely.
- Place the squash and potatoes in a large pot of salted water. Bring to a boil and cook for 20 minutes, or until tender.
- Drain the cooked squash and potatoes, then mash them together in a large mixing bowl until smooth.
- Heat the butter in a skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Add the sautéed onion to the mashed squash and potatoes. Season with salt and black pepper to taste, then mix well.
- Take a scoop of the mixture (about 2 tablespoons) and shape it into a small patty or oval. Repeat until all the filling is used.
- Prepare three bowls—one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each patty in flour, dip it in the egg, and coat it with panko breadcrumbs.
- In a deep frying pan, heat about 2 inches of vegetable oil to 350°F (175°C). Test the oil by dropping in a small piece of breadcrumb—if it sizzles and floats, the oil is ready.
- Fry the coated patties in batches, about 2-3 minutes per side, until they’re golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Serve immediately with tonkatsu sauce or your favorite dipping sauce.
Notes
[‘Don’t overcook the squash and potatoes to avoid a watery filling.’, ‘Cool the filling before shaping for easier handling.’, ‘Double-coat the korokke for extra crunch.’, ‘Keep the oil temperature consistent at 350°F (175°C) for even cooking.’, ‘Fry in small batches to maintain oil temperature.’]
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: Japanese
Nutrition
- Serving Size: 2-3 korokke per pers
- Calories: 150180
- Sugar: 3
- Sodium: 250
- Fat: 8
- Saturated Fat: 2
- Carbohydrates: 18
- Fiber: 2
- Protein: 3
Keywords: Japanese, Pumpkin, Korokke, Kabocha, Comfort Food, Vegetarian, Crispy, Easy Recipe, Appetizer, Side Dish