Kabocha Croquette

Step 1

Cut the 1 small kabocha into wedges, remove seeds, and microwave covered with 2 tbsp water for 8-10 minutes until fork-tender. Let cool slightly, then scoop flesh into a bowl and mash with 0.5 tsp salt.

Step 2

Shape the mashed kabocha into 4 oval patties. Set up a breading station: 0.5 cup flour in one dish, 1 beaten egg in another, and 1 cup panko in a third.

Step 3

Coat each patty in flour, dip in egg, then press into panko until fully covered. Heat 0.5 cup oil in a skillet over medium-high until a breadcrumb sizzles immediately.

Step 4

Fry the croquettes in batches, not crowding the pan, for 3-4 minutes per side until deep golden brown and crispy. Drain on paper towels and serve hot.

Step 5

Optional: add a pinch of nutmeg or curry powder to the mashed kabocha for extra flavor.