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We hope you got insight from reading it, now let’s go back to fluffy kabocha squash croquettes recipe. You can have fluffy kabocha squash croquettes using 9 ingredients and 9 steps. Here is how you do that.
The ingredients needed to prepare Fluffy Kabocha Squash Croquettes:
- Take 350 grams Kabocha squash
- Provide 1/4 Onion
- You need 100 grams Ground meat
- Provide 1 Salt and pepper
- You need 1 Oil (for stir-frying)
- Take 1 Flour (for dredging)
- Use 1 Egg (for dredging)
- Take 1 Panko (for dredging)
- Provide 1 Oil (for deep-frying)
Instructions to make Fluffy Kabocha Squash Croquettes:
- Here are the kabocha my little brother brought home. They were so small and cute.
- Chop kabocha up. They'll be easier to cook if you chop them into smaller sizes. Mince the onion.
- Boil the kabocha you chopped in Step 2. When cooked (when you can poke thoroughly with a skewer) remove from heat.
- Stir-fry the ground meat and onion from Step 2. It saves time if you can cook them simultaneously with kabocha in Step 3.
- Combine the hot kabocha with meat, salt and pepper. Mash the kabocha (into your preferred consistency).
- If the kabocha cools down while you're mixing during Step 5, it'll become less fluffy, so to mix while it's hot.
- Form the mixture from Step 5 into balls of your desired size and dredge.
- Deep-fry in 180℃ oil. Because the filling is already cooked, it'll be done when the coating is golden brown.
- Here's what they look like, freshly fried.
I wanted to make an easy version using the skin and all. 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 is sweeter than other types of squash. I am loving the amazing crispy outer crust and moist.
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