Kabocha Croquettes
Ingredients
- 600 gRed kuri squash (peeled and cubed)
- 150 gGround beef 15% fat (fresh)
- 1 pcYellow onion (finely chopped)
- 20 gUnsalted butter (for the pan)
- 30 mlWhole milk (room temperature)
- 50 gWheat flour (for breading)
- 2 pcEgg (beaten)
- 100 gBreadcrumbs (fine)
- 750 mlSunflower oil (for frying)
- 1 pinchFleur de sel
- 600 gKabocha Squash (cut into large cubes)
- 100 gPanko breadcrumbs
Method
A golden, crispy crust that yields to a melting pumpkin center. The filling is creamy and naturally sweet, enhanced by well-seared ground beef.
- 1
Cut the kabocha squash into large cubes. Steam until a knife tip sinks in like butter. Drain carefully to avoid making the filling soggy.
- 2
In a pan, sauté the finely chopped onion with a knob of butter. Add the ground beef, increase the heat to brown the meat well. Season with salt and pepper.
- 3
Mash the hot kabocha flesh with a potato masher. Stir in the meat, onion, and milk. The texture should be firm but flexible, with no raw chunks of squash.
- 4
Form oval patties about 2 centimeters thick. Let them cool completely so they firm up before handling.
- 5
Dredge each patty in flour, then dip in beaten egg, and finally coat in panko. Press lightly so the crust adheres well.
- 6
Heat the oil to 180°C. Deep-fry the korokke until the crust is uniformly brown and crispy. Drain on paper towels.
Frequently asked questions
How do you get this dish right?
- Do not overwork the filling, or it will become elastic.
- If the filling sticks to your hands while shaping, dampen them slightly.
- The oil must be hot: if it doesn't sizzle when you drop the croquette, it will soak into the breading.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat in a hot oven for a few minutes to restore crispiness.
