Pumpkin croquettes are crispy on the outside and naturally sweet and creamy inside.
They’re made with mashed kabocha or pumpkin, and perfect as a side dish, snack, or party food.
Light and comforting, they can easily be made vegan too.
Cute and tasty—they’re a hit in bento boxes and at gatherings!
Table Of Contents
Ingredients
A
- 500g pumpkin
- All-purpose flour
B
- About 50g all-purpose flour
- About 20ml water
C
- Bread crumbs
For medium-sized croquettes (about 6–7 cm wide): makes approximately 6–8 pieces.
For smaller, bento-sized croquettes: makes around 10 pieces.
The exact number may vary slightly depending on the type of pumpkin and its moisture content.
Instructions
- Cut pumpkin into small pieces and boil until tender.
- Drain thoroughly after boiling.
- Mash pumpkin while warm until creamy.
- If too runny, add a bit of all-purpose flour to adjust consistency.
- Chill mashed pumpkin in the refrigerator for 2 hours.
- Shape into patties and coat lightly with all-purpose flour.
※ If the mixture seems too watery and you’re having trouble shaping it, please refrigerate it for a longer period of time. - Dip each patty in a mixture of flour and water, then coat with breadcrumbs.
- Heat oil in a frying pan over medium heat.
- Fry patties until golden brown and crispy on both sides.
VIDEO: Watch How to Make It
https://www.instagram.com/p/C346J3UpFTW/?locale=ja_JP
Point
- Steam or microwave the pumpkin until soft, then mash.
- If the mixture is too moist, let it sit to reduce moisture—it helps with shaping.
- Coat well with breadcrumbs for that perfect crunch.
- Shallow frying works too, since the filling is already cooked—just brown the outside!
