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26 October 2022 Japanese

Kabocha Korokke (Japanese Pumpkin Croquette)

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Kabocha Korokke are crispy, flavor-packed Japanese pumpkin croquettes! The kabocha squash is steamed, then coated in panko breadcrumbs and deep-fried until golden perfection. Makes a killer appetizer or snack!

A plate of golden and delicious pumpkin croquettes!

Indulge in the perfect appetizer for your next gathering or treat yourself to a savory snack that hits the spot. Meet the shining star of the show — Pumpkin Croquettes (Kabocha Squash). Crispy, gloriously golden on the outside, and tenderly sweet within, they promise a symphony of flavors in every bite.

For more pumpkin recipes, check out my Vietnamese Pumpkin Soup, Thai Pumpkin Soup and Butternut Squash Curry with Chickpeas!

Jump to:
  • The inspiration behind this Kabocha Korokke recipe
  • Ingredients of this dish
  • Instructions
  • Air-fry instructions
  • 📖 Recipe
  • If you enjoyed this recipe, also check out some of my other Japanese recipes:
  • 💬 Reviews

The inspiration behind this Kabocha Korokke recipe

Japanese cuisine holds a special place in my heart. Having previously worked at a Japanese restaurant, I developed a deep appreciation for dishes like Korokke (croquettes), often crafted with potatoes, a personal favorite side dish. These delights frequently accompany ramen bowls or grace the side of a fresh salad.

Embracing the spirit of pumpkin season, let's reimagine this classic using Kabocha squash, a beloved Japanese winter variety. While Kabocha might be sourced from farmer's markets or Asian supermarkets, fear not, for pumpkin or butternut squash make excellent substitutes. Coated in crispy panko breadcrumbs, these pumpkin croquettes (Kabocha Korokke) boast a delightful crunch outside, revealing a tender sweetness within. It's a delightful twist to elevate your autumn pumpkin experience!

Delicious Pumpkin Croquettes

For similar Japanese recipes, check out Vegan Tofu Katsu Curry or Eggplant Katsu!

Ingredients of this dish

The korokke is made of a mix of the following ingredients:

Ingredients to make Pumpkin Croquettes
  • Kabocha squash (substitute with other types of pumpkin or winter squash): Serving as the foundation of the recipe, this ingredient forms the core of the autumnal pumpkin croquette dish, imparting its distinctive flavor and texture.
  • 1 yellow onion: Once diced and caramelized, the onion contributes a wealth of depth and flavor to the dish.
  • 1 tablespoon vegan butter: the vegan butter enriches the onion, infusing it with a buttery richness that elevates the dish's savory notes.
  • Salt and pepper to taste: ensures a well-balanced taste profile that enhances the overall dish.
  • 1 tablespoon plant milk: helps bind the ingredients together. You can use soy milk, oat milk, or almond milk.

To make the coating

The pumpkin balls are then coated in 3 layers of:

Mixture of flour, soy milk and panko breadcrumbs
  • ¼ cup all-purpose flour
  • ¼ cup plant milk
  • ½ cup panko bread crumbs
  • Neutral flavor oil

To serve

  • ½ head of cabbage
  • 2 tomato
  • Tonkatsu sauce (can sub with ketchup/mayo)

Instructions

To make the korokke

Wash and cut the kabocha. Carefully slice in half, remove the seeds then cut into long wedges.

Steam or boil the kabocha wedges for 15-20 minutes, or until soften and can be easily mashed with a fork.

Meanwhile, cut the yellow onion into small pieces. On a pan on medium heat, melt the butter, add in the onion and stir until the onion pieces are caramelized. This takes about 10 minutes.

When the pumpkin wedges are softened, remove from the pot. When they are cool enough to handle, remove the outer layer. Put the pumpkin the a bowl and finely mash with a fork.

Add in the bowl caramelized onions, plant milk, salt and pepper. Mix well.

Form the pumpkin mixture into small balls (the mixture makes about 10-15 balls). The mixture is really soft, so chill the balls in the fridge for 15-30 mins to harden.

Steps to make the pumpkin balls

To fry the korokke

Prepare three shallow dishes or bowls for each coating: flour, plant milk of choice and panko.

Dip each pumpkin balls into the coating.

Pumpkin balls

Pumpkin balls in a tray

Pumpkin balls after being coated with flour, plant milk and bread crumbs

Pumpkin balls after being coated with flour, plant milk and bread crumbs

On a pan, add oil, the pumpkin balls on a single layer to avoid overcrowding.

Fry/deep fry until all sides are golden. They fry really fast so be careful not to burn them. I suggest keeping the heat on medium high at first, then lower to medium low.

Once the croquettes are golden brown, remove them from the oil and put on a plate with kitchen towels to remove the excess oil. Sprinkle with more salt.

Fry the pumpkin balls
Transfer to a plate and sprinkle with salt

Serve on a plate with sliced cabbage, tomato wedges and tonkatsu sauce (or sauce of choice). Enjoy!

Serve with sauce

Air-fry instructions

After experimenting with the air fryer method, I found that the croquettes maintain their crispiness but may lack the golden color achieved through traditional frying methods (refer to the image below). I personally prefer the deep fry version but I understand that it can be messy to deal with all the oil. To opt for a healthier, less messy approach, consider air-frying the pumpkin croquettes using the following steps:

Air fry the pumpkin croquettes
Results of air fry vs deep fry
  1. Line the air fryer basket with parchment paper and lightly brush it with oil.
  2. Arrange the croquettes in a single layer, ensuring space between them to prevent sticking. Lightly brush or spray them with oil.
  3. Air fry at 180°C (350°F) for 15-18 minutes, remembering to flip them halfway through the cooking process.

If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!

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📖 Recipe

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Japanese Pumpkin Croquette featured image

Kabocha Korokke (Japanese Pumpkin Croquette)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Veggie Anh
  • Total Time: 1 hour 15 minutes
  • Yield: 4 1x
  • Diet: Vegan
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Description

Classic Japanese comfort food. Yummy pumpkin croquette deep fried with panko bread crumbs and served with tonkatsu sauce. Crunchy and bursting with flavor! This makes 10-15 Korokke.


Ingredients

Units Scale

To make the korokke 'balls'

  • 1 Kabocha squash (sub with other types of pumpkin or winter squash)
  • 1 yellow onion
  • 1 tbsp vegan butter
  • salt and pepper to taste
  • 1 tbsp plant milk

To make the coating

  • ¼ cup all-purpose flour
  • ¼ cup plant milk
  • ½ cup panko bread crumbs
  • Neutral flavor oil

To serve

  • ½ head of cabbage
  • 2 tomato
  • Tonkatsu sauce (can sub with ketchup/mayo) *

Instructions

To make the korokke

  1. Wash and cut the kabocha. Carefully slice in half, remove the seeds then cut into long wedges.
  2. Steam or boil the kabocha wedges for 15-20 minutes, until soften and can be easily mashed with a fork but not too overcooked.
  3. Meanwhile, cut the yellow onion into small pieces. On a pan on medium heat, melt the butter, add in the onion and stir until the onion pieces are caramelized. This takes about 10 minutes.
  4. When the pumpkin wedges are softened, remove from the pot. When they are cool enough to handle, remove the outer layer. Put the pumpkin the a bowl and finely mash with a fork.
  5. Add in the bowl caramelized onions, plant milk, salt and pepper. Mix well.
  6. Form the pumpkin mixture into small balls (the mixture makes about 10-15 balls). The mixture is really soft, so chill the balls in the fridge for 15-30 mins to harden.

To fry the korokke

  1. Prepare three shallow dishes or bowls for each coating: flour, milk and panko.
  2. Dip each pumpkin balls into the coating.
  3. On a pan, add oil. When the oil is hot (put a chopstick in and bubbles appear), you can add in the pumpkin balls on a single layer to avoid overcrowding
  4. Fry/deep fry until all sides are golden. They fry really fast so be careful not to burn them. I suggest keeping the heat on medium high at first, then lower to medium low. Fry each pumpkin ball for 5 minutes on each side. Only flip when the other side is golden brown to your liking.
  5. Once the croquettes are golden brown, remove them from the oil and put on a plate with kitchen towels to remove the excess oil. Sprinkle with more salt.
  6. Serve on a plate with sliced cabbage, tomato wedges and tonkatsu sauce. Enjoy!

Notes

*You can use ketchup or mayonnaise to serve with the pumpkin croquettes.

  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Main Course, Snack
  • Method: deep fry
  • Cuisine: Japanese

Nutrition

  • Serving Size: 1
  • Calories: 393
  • Sugar: 9.1g
  • Sodium: 213mg (9%)
  • Fat: 23.4g (30%)
  • Saturated Fat: 5.3g (27%)
  • Carbohydrates: 40.5g (15%)
  • Fiber: 5.4g (19%)
  • Protein: 8g
  • Cholesterol: 0mg

Did you make this recipe?

Share a photo and tag me @veggieanh — I can't wait to see your creations!

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Reader Interactions

Comments

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    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. Thanh Nguyen says

    December 07, 2021 at 1:48 pm

    Thank you for sharing the recipes!






    Reply
    • Veggie Anh says

      December 09, 2021 at 9:59 am

      Thank you for your feedback!

      Reply
  2. León Plaga De Angelis says

    December 08, 2021 at 9:30 pm

    It was a little bit difficult, but the final result... AWESOME






    Reply
    • Veggie Anh says

      December 09, 2021 at 9:59 am

      Thank you so much for your review! <3

      Reply

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