How to Prepare Homemade Kabocha Squash Croquettes with Mozzarella Cheese

Hello everybody, it's Louise, welcome to my recipe site. Today, we're going to make a special dish, Easiest Way to Make Homemade Kabocha Squash Croquettes with Mozzarella Cheese. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Kabocha Squash Croquettes with Mozzarella Cheese, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kabocha Squash Croquettes with Mozzarella Cheese delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin 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 that.

I wanted to make cute croquettes that could be used in bentos. The filling is already cooked, so you just need to deep fry them briefly. If you don't have any mozzarella cheese, substitute processed cheese or any cheese you have. For 12 bite-sized croquettes. Recipe by 916banana

Ingredients and spices that need to be Take to make Kabocha Squash Croquettes with Mozzarella Cheese:

1. 200 grams Kabocha squash (See how to cook it here -
2. 12 bite sized cubes Mozzarella cheese
3. 1 pinch Salt
4. 2 tsp Margarine
5. 2 tbsp Chopped parsley
6. 2 tsp Katakuriko
7. The coating:
8. 1 Cake flour
9. 1 Eggs
10. 1 Panko
11. 1 Oil for deep frying

Instructions to make to make Kabocha Squash Croquettes with Mozzarella Cheese

1. Add the salt, margarine, parsley and katakuriko to the steamed and mashed kabocha squash.
2. Divide the mixture and form into balls with a piece of cheese in the centers.
3. Coat in flour, beaten egg and panko in that order.
4. 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!
5. Serve, optionally with lemon wedges, as well as Japanese-style Worcestershire sauce, or ketchup.
6. 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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