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
- 1/4 cup all-purpose flour
- 1/4 cup plant milk
- 1/2 cup panko bread crumbs
- Neutral flavor oil
To serve
- 1/2 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, until soften and can be easily mashed with a fork but not too overcooked.
- 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.
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. 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
- 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.
- 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!
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