Hello, I am Joana. Today, I will show you a way to make kabocha squash croquettes with mozzarella cheese recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit tastier. This is gonna smell and look 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 popular of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Kabocha Squash Croquettes with Mozzarella Cheese is something that I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. 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:
- Make ready Kabocha squash (See how to cook it here -
- Prepare bite sized cubes Mozzarella cheese
- Prepare Salt
- Make ready Margarine
- Prepare Chopped parsley
- Prepare Katakuriko
- Make ready The coating:
- Take Cake flour
- Get Eggs
- Take Panko
- Make ready Oil for deep frying
Instructions 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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