Classic Japanese comfort food. Yummy pumpkin croquette deep fried with panko and served with tonkatsu sauce. Crunchy and bursting with flavor! This makes 10-15 Korokke.
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
- 3 tbsp flour
To make the coating
- 1/4 cup flour
- 1/4 cup plant milk
- 1/2 cup panko bread crumbs
- Neutral flavor oil
- 1/2 head of cabbage
- 2 tomato
- Tonkatsu sauce (can sub with ketchup/mayo)
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, pepper and flour. 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.
To fry the korokke
- Prepare three shallow dishes or bowls for each coating: flour, milk and panko.
- Dip each pumpkin balls into the coating.
- 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.
- Serve on a plate with sliced cabbage, tomato wedges and tonkatsu sauce. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course, Snack
- Method: deep fry
- Cuisine: Japanese
Keywords: comfort food, vegan, vegetable