Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, kabocha squash and potato salad croquettes. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Kabocha croquettes (korokke) is our family's fall favorite. Crispy on the outside and naturally sweet and When the autumn rolls in and all kinds of pumpkins and squash start to pile up in the front of the They are simply croquettes made with kabocha instead of the more common filling of potatoes. Kabocha Squash Salad recipe that goes great with any Korean meal.
Kabocha Squash and Potato Salad Croquettes is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Kabocha Squash and Potato Salad Croquettes is something which I have loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can cook kabocha squash and potato salad croquettes using 9 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Kabocha Squash and Potato Salad Croquettes:
- Get 1/8 Kabocha squash
- Take 2 large Potato
- Get 1 Consomme bouillon
- Take 1 dash each Salt and pepper
- Get 3 tbsp Mayonnaise
- Prepare 3 Boiled eggs
- Get 1 Flour
- Make ready 1 Egg (for coating)
- Take 1 Panko
Korokke is simply a Japanese pronunciation of the french word 'croquette' and kabocha are Japanese winter squashes with a firm green exterior and a orange interior. Danhobak (kabocha squash) is a winter squash, often referred to as Kabocha squash, Japanese squash, or in Korean, danhobak and is most similar to butternut Mash the squash similar to mashing potatoes. You can use a potato masher, or, just use a spoon and fork. I love putting grains in my salad.
Instructions to make Kabocha Squash and Potato Salad Croquettes:
- Cut the kabocha squash and potatoes into small sizes. Use the same ratio of kabocha squash and potatoes (soak the potatoes in water for a while. )
- Put 1 in a pan and add water to cover and add consomme bouillon and cook until softened. (Do not boil for too long).
- Boil the eggs. (When I make boiled eggs, I add enough water to cover the eggs and turn off the heat once it comes to a boil. Cover with a lid on and let sit for 10 minutes. The eggs will be soft-boiled if left for 9 minutes).
- Drain the kabocha squash and potato when softened, put back in the pan and heat for a while to evaporate the water.
- Mush when it slightly cools. Mash it until smooth if you prefer, but I like to leave some chunks for texture.
- Add the boiled eggs and mash. You could add ham or corn kernels if you prefer.
- Add mayonnaise, salt and pepper and taste. (You could eat this as is.)
- Shape the filling into balls, preferably small and flattened.
- Coat with flour thinly, beaten egg and the panko in this order.
- Deep fry in 180°C oil.
- They are delicious just as they are, but I make a sauce to go with it. Mix ketchup and mayonnaise in a 2:1 ratio.
It turns a light side dish into a hearty main course. Kabocha squash is a winter squash with a flavor that's a cross between butternut squash and sweet potato perfect in these fall-inspired recipes. Ingredients: Squash Potatoes Onion All Purpose Flour Eggs Breadcrumbs Salt Pepper Oil. Be careful not too eat it too often - you can get carotenemia (orange skin). I prefer kabochas over butternut squash.
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