Hello, I am Clara. Today, I will show you a way to prepare kabocha squash croquettes with mozzarella cheese recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Kabocha Squash Croquettes with Mozzarella Cheese Recipe
Kabocha Squash Croquettes with Mozzarella Cheese is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Kabocha Squash Croquettes with Mozzarella Cheese is something which I’ve loved my whole life. They’re fine and they look wonderful.
To be with this particular recipe, we must first prepare a few components. You can have kabocha squash croquettes with mozzarella cheese using 11 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Kabocha Squash Croquettes with Mozzarella Cheese:
- Take 200 grams Kabocha squash (See how to cook it here -
- Make ready 12 bite sized cubes Mozzarella cheese
- Prepare 1 pinch Salt
- Prepare 2 tsp Margarine
- Make ready 2 tbsp Chopped parsley
- Prepare 2 tsp Katakuriko
- Prepare The coating:
- Make ready 1 Cake flour
- Prepare 1 Eggs
- Prepare 1 Panko
- Prepare 1 Oil for deep frying
Steps to make Kabocha Squash Croquettes with Mozzarella Cheese:
- Add the salt, margarine, parsley and katakuriko to the steamed and mashed kabocha squash.
- Divide the mixture and form into balls with a piece of cheese in the centers.
- Coat in flour, beaten egg and panko in that order.
- 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!
- Serve, optionally with lemon wedges, as well as Japanese-style Worcestershire sauce, or ketchup.
- When you cut into them, the mozzarella cheese is soft and melted, and the kabocha squash will have a creamy texture.
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