Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, skin and all kabocha squash croquettes. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Skin And All Kabocha Squash Croquettes is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Skin And All Kabocha Squash Croquettes is something which I’ve loved my entire life.

Kabocha croquettes (korokke) is our family's fall favorite. Crispy on the outside and naturally sweet When the autumn rolls in and all kinds of pumpkins and squash start to pile up in the front of the Kabocha is notorious for its really tough green skin. When you cut the green kabocha squash in half. Kabocha croquette is a flavorful fall dish made with simple ingredients.

To get started with this recipe, we have to prepare a few components. You can cook skin and all kabocha squash croquettes using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Skin And All Kabocha Squash Croquettes:

1. Make ready 1/4 Kabocha squash
2. Prepare 1 Onion
3. Take 80 grams Ground meat (beef/pork mix) or ham or sausage
4. Take 1 tbsp Mayonnaise
5. Prepare 1 tbsp Milk
6. Take 1/2 tsp Salt
7. Prepare 1 dash Pepper
8. Get 1 dash Nutmeg
9. Get 1 as required Oil for deep frying
10. Make ready For the coating:
11. Make ready 1/2 of an egg Beaten egg
12. Prepare 1 Flour, panko

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.

Instructions to make Skin And All Kabocha Squash Croquettes:

1. Cut up the kabocha squash into 2 cm pieces skin and all. Put into a heatproof container, cover with plastic wrap and microwave for 5 minutes. Mash while still hot and add the mayonnaise and milk.
2. Finely chop the onion and stir fry it with the ground meat in a frying pan. Season with salt, pepper and nutmeg, and mix in with the mashed kabocha squash.
3. If the mixture is too soft and hard to form, cool it down and then refrigerator, covered, for about 30 minutes.
4. Form into oval patties and coat with flour, beaten egg and panko in that order. My way to do this is to brush the floured patties with beaten egg on my palm.
5. Put the egg-coated side in panko, turn over and brush the other side with egg and sprinkle that side with panko as well.
6. Heat up some oil to 170 to 180°C, fry the patties until golden brown and they're done. When you cut into one it looks like this.

It is sweeter than other types of squash. I am loving the amazing crispy outer crust and moist. Today we are featuring "Testing a Recipe Kabocha Squash Skins". Ingredients: Kabocha Squash Skins Baking dish Parchment paper Olive Oil Metal Spatula Oven. Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been all your life.

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