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Easiest Way to Recipe Appetizing Japanese Kabocha Pumpkin Croquette

Without fail recipe ultimate Japanese Kabocha Pumpkin Croquette easy, yummy, practical.

Japanese Kabocha Pumpkin Croquette
Japanese Kabocha Pumpkin Croquette

Good Evening every body, at this time you get present recipe Japanese Kabocha Pumpkin Croquette with 8 ingredients and 8 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 8 ingredients and 8 stages of easy cooking Japanese Kabocha Pumpkin Croquette.

Ingredients all Japanese Kabocha Pumpkin Croquette

  1. Needed 500 g : Kabocha Pumpkin.

  2. Prepare 1 pinch : salt.

  3. Needed 1 Tea Spoon : Tensai Sugar.

  4. Needed 1 Tea Spoon : Butter.

  5. Prepare 3 Table Spoon : Flour.

  6. Prepare 1 : Egg.

  7. Prepare 8 Table Spoon : Panko.

  8. Prepare : Oil for frying.

If all ingredients Japanese Kabocha Pumpkin Croquette it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Japanese Kabocha Pumpkin Croquette

  1. Take seeds out of Kabocha and clean..

  2. Cut off the green part of Kabocha, and cut into 2〜3 cm (1 inch) cube. Then put all cubed Kabocha into bowl (microwaveable)..

  3. Cover the bowl with plastic wrap, and microwave it for 5 min or until its soft..

  4. Mash 3, then add salt, sugar, and butter, and mix well..

  5. Divide 4 into 10, and make round shape cakes..

  6. Drench 5 to flour thoroughly but lightly, and beated egg, then panko..

  7. Heat the frying oil to 180°C (350°F), then fry 6 until golden brown..

  8. Plate 7 with your favorite vegetables, and serve! Tonkatsu sauce, soy sauce, or mayo are great sauce to dip..

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