Recipe of Favorite Kabocha Squash Croquettes with Mozzarella Cheese

Kabocha Squash Croquettes with Mozzarella Cheese Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Kabocha croquettes (korokke) is our family's fall favorite. Crispy on the outside and naturally sweet and savory on the inside, it's like a party in your mouth!

Here is the best “Kabocha Squash Croquettes with Mozzarella Cheese” recipe we have found so far. This will be really delicious.

Ingredients of Kabocha Squash Croquettes with Mozzarella Cheese

1. Prepare 200 grams of Kabocha squash (See how to cook it here -.
2. Take 12 of bite sized cubes Mozzarella cheese.
3. You need 1 pinch of Salt.
4. You need 2 tsp of Margarine.
5. You need 2 tbsp of Chopped parsley.
6. Prepare 2 tsp of Katakuriko.
7. Make ready of The coating:.
8. It’s 1 of Cake flour.
9. You need 1 of Eggs.
10. Make ready 1 of Panko.
11. Prepare 1 of Oil for deep frying.

It is sweeter than other types of squash.I am loving the amazing crispy outer crust and moist.Kabocha croquette is a flavorful fall dish made with simple ingredients.Kaboccha, a Japanese winter pumpkin (squash), is a staple in Japanese cuisine.

Kabocha Squash Croquettes with Mozzarella Cheese step by step

1. Add the salt, margarine, parsley and katakuriko to the steamed and mashed kabocha squash..
2. Divide the mixture and form into balls with a piece of cheese in the centers..
3. Coat in flour, beaten egg and panko in that order..
4. Deep fry in 170 to 180°C oil until golden brown. Don't fry them for too long or the cheese will come leaking out!.
5. Serve, optionally with lemon wedges, as well as Japanese-style Worcestershire sauce, or ketchup..
6. When you cut into them, the mozzarella cheese is soft and melted, and the kabocha squash will have a creamy texture..

Take this soup, for While croquettes are usually fried, these use just one teaspoon of oil and opt for an oven-baked.Kabocha are Japanese winter squashes with a dark green outer skin and orange flesh inside.Its color is very similar to butternut squash, but the difference stays in how dense is the flesh and also in taste too.

It appears in many different dishes, but a favorite way to enjoy kaboccha is as a croquette, which in Japanese is called a korokke.Roasted Kabocha Squash and Garlic Mac & Cheese.The creaminess and flavor of kabocha squash with the boldness of roasted garlic make this mac and cheese exceptionally delicious! · Crispy on the outside and naturally sweet and savory on the inside, eating Kabocha croquettes.Place a cheese stick in the middle and wrap the potato around the cheese until it is evenly covered.This Vegetarian Stuffed Kabocha Squash is really delicious and tasty.