Kabocha Croquettes recipe - ingredients, nutrition and when to eat it
Kabocha croquettes are made with mashed kabocha squash coated in breadcrumbs and fried until crisp.
Kabocha croquettes are made with mashed kabocha squash coated in breadcrumbs and fried until crisp. Their soft, fluffy centers are gently sweet, making them a lovely side for a light meal or a snack on a quiet afternoon.
Japanese · 35 minutes to cook
Nutrition (per 561.5g serving): 2860.8 kcal · protein 10g · carbohydrate 53.6g · fat 284.1g · sodium 294mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: The mixture can stick to your hands if you shape it while hot, so let it cool slightly first.
Tips: If the oil isn’t hot enough, the breadcrumbs can soak up too much oil. Heat it until a breadcrumb dropped in rises to the surface right away.
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Ingredients (1 serving)
- Kabocha squash — 150 g
- Potato — 50 g
- Onion — 20 g
- Butter — 5 g
- Salt — 0.5 g
- Flour — 10 g
- Egg — 0.5 pc
- Breadcrumbs — 25 g
- Cooking oil — 300 ml