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Kabocha Croquette


2 Hours

  • 1 ½ lbs. kabocha squash, cut into 2 inch pieces
  • 2 Tbsp. water
  • ½ Tbsp. unsalted butter
  • ½ onion, small dice
  • 3 slices bacon, small dice
  • ½ tsp kosher salt
  • ⅛ tsp. black pepper
  • ¼ cup all purpose flour
  • 1 large egg, beaten
  • ½ cup Jbasket Panko
  • 3 cups vegetable oil
  • microgreens, for topping
  1. Place the kabocha squash and water into a microwave safe bowl. Cover the bowl with plastic wrap and microwave for 2-3 minutes until the kabocha is tender and cooked through. Allow the kabocha to cool then remove the skin from the squash.
  2. Heat a pan over medium heat. Melt the butter in the pan then add in the onion and cook for 2-3 minutes. Add in the bacon and cook until browned and the onion turns translucent. Drain the bacon and onion from any remaining oil in the pan.
  3. Mash the kabocha in a large bowl until smooth. Fold in the onion and bacon mixture, salt, and pepper. Use a cookie scoop to portion 15-18 balls. Pat each ball down into a small patty shape. Place them onto a baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate for 15 minutes. 
  4. Place the flour, egg, and Jbasket Panko each in a separate dish. Coat each patty in flour and dust off the excess. Dip the patty into the egg, allowing any excess to drip off. Then fully coat each patty in Jbasket Panko. Place them back onto the baking sheet and refrigerate for 30 minutes.
  5. Heat the vegetable oil in a pot to 350˚F. Working in batches, add a few of the croquettes to the hot oil and cook until golden brown. Use a slotted spoon to remove them from the oil and place them on a wire rack to drain and cool. Top with microgreens and enjoy!

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Dish Type / Ethnic Cuisine