With a golden, crispy exterior giving way to a creamy blend of velvety pumpkin and gooey melted cheese, these cheesy pumpkin croquettes are packed with delicious cosy flavours. Bringing together the sweet earthiness of pumpkin and the creamy, savoury molten cheese, each bite offers a warm, comforting taste reminiscent of the fall season. The creamy mashed pumpkin adds a hint of nuttiness, complementing with the gooey molten cheese inside, these croquettes encapsulate the essence of cosiness!
Topped with the homemade tonkatsu sauce, its sweet, savoury, tangy, and nutty flavour neutralises the creamy pumpkin cheese croquettes, making them even more irresistible and addictive!
Table of contents
What is a pumpkin croquet (kabocha korokke)?
Pumpkin croquet, or kabocha korokke, is a popular side dish, appetiser, or snack in Japanese cuisine, especially during the fall season. This dish features croquettes made primarily from kabocha squash, a type of Japanese pumpkin known for its sweet flavour and creamy texture. The pumpkin is typically cooked until tender, then mashed and mixed with ingredients such as onions, seasonings, cheese, or meat. The mixture is then shaped into patties or balls, coated in deep fry batter and panko breadcrumbs, and deep fried until golden brown and crispy. Enjoyed for its delightful contrast of the crunchy exterior and the soft, flavourful filling, kabocha korokke embodies the comforting flavours of autumn.
Ingredients for cheesy pumpkin croquettes
- Pumpkin: The best and most authentic way of making Japanese pumpkin croquettes would be using kabocha squash, but since I couldn’t find it in my nearby grocery store, I bought another type of pumpkin which works perfectly fine!
- Panko breadcrumbs: Often used for tempura, croquettes, and cutlets, panko breadcrumbs have a light and airy texture that creates a crispier coating when fried.
- Cake flour: I used cake flour to make the deep fry batter for a lighter, fluffier interior that complements the creamy pumpkin filling.
- Egg: This acts as a binding agent that ensures the batter adheres well to the mashed pumpkin when deep fried.
- Water: This hydrates the cake flour in the batter and helps create a well-balanced batter.
How to make cheesy pumpkin croquettes
- Cut the pumpkin into chunks and steam for 20 minutes until soft.
- Meanwhile, prepare the tonkatsu sauce and the deep fry batter. Crush sesame seeds using a mortar and pestle, and mix together with ketchup, worcestershire sauce, and sugar.
- For the deep fry batter, mix together an egg, water, and cake flour.
- Mash the pumpkin and use a spoon to scoop a piece onto your palm, then place a piece of cheese in the centre. Wrap the mashed pumpkin around it, and shape it into a patty. Be sure to fully enclose the cheese to prevent leakage when frying.
- Repeat for other pieces. This recipe makes 6 croquettes.
- Chill the croquettes in the fridge for at least 30 minutes.
- Coat each croquet evenly with the deep fry batter and panko breadcrumbs in this order.
- Heat a pan of oil until 170-180ºC. Monitor the oil temperature during the frying process.
- Fry the croquettes in batches. I fried them in 2 batches to avoid overcrowding the pan.
- Deep fry both sides until golden brown, then transfer them to a plate with a baking sheet to absorb excess oil.
- Pour the tonkatsu sauce over the croquettes, and enjoy!
Success tips for making pumpkin croquettes
Drain excess moisture.
After cooking, ensure that the pumpkin is not too watery. If necessary, drain any excess moisture to prevent the croquettes from becoming soggy. You can also pat it dry with a paper towel.
Fully enclose the cheese.
This prevents the cheese from leaking out during the frying process. If the cheese is not completely wrapped, it can ooze out, leading to a mess and potentially ruining the texture of the croquettes. Fully enclosing the cheese also allows it to melt evenly within the croquettes, creating a gooey, delicious centre.
Chill the croquettes.
After mixing the filling and shaping into patties, refrigerate them for at least 30 minutes. Chilling helps firm up the croquettes, making it easier to bread them at the later step.
Coat evenly.
When breading the croquettes, ensure they are coated evenly with the deep fry batter, and finally rolled in panko breadcrumbs. This will create a crispy exterior.
Monitor the oil temperature.
Heat the oil to the appropriate frying temperature (170-180ºC). If the oil is too hot, the croquettes may burn on the outside while remaining uncooked inside. If it’s too cool, they may absorb excess oil and become greasy.
Don’t overcrowd the pan.
Fry the croquettes in batches to avoid overcrowding, which can lower the oil temperature and result in uneven cooking.
How to store leftover cheesy pumpkin croquettes?
Allow the croquettes to cool to room temperature, then place them in an airtight container. If you have multiple layers, consider placing parchment paper between them to prevent sticking. Store the container in the refrigerator.
You can also freeze the croquettes. Arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe container or resealable freezer bag, removing as much air as possible.
How long can they last?
If stored in the refrigerator, be sure to consume within 3-4 days. If stored in the freezer, the croquettes can last for up to 3 months.
How to reheat the leftovers?
From the refrigerator: Reheat the croquettes in the oven at 175°C (350°F) for about 10-15 minutes, or until heated through. This will help maintain their crispiness. If you’re using an airfryer, reheat at the same temperature for about 5-8 minutes.
From the freezer: If frozen, it’s best to thaw the croquettes in the refrigerator overnight before reheating. You can then follow the same reheating method in the oven or airfryer. Alternatively, you can reheat them directly from frozen, but it may take a bit longer.
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Cheesy Pumpkin Croquettes
Ingredients
- 400 g pumpkin
- 80 g cheese
- About 100g panko breadcrumbs
- 50 g cake flour
- 1 egg
- 50 ml water
Homemade tonkatsu sauce
- 1 tbsp sesame seeds
- 2 tbsp ketchup
- 2 tbsp worcestershire sauce
- 1 tsp sugar
Instructions
- Cut the pumpkin into chunks and steam for 20 minutes, or until the flesh is tender and easily pierced with a fork.
- Meanwhile, prepare the tonkatsu sauce and deep fry batter. Crush sesame seeds using a mortar and pestle, then mix together with ketchup, worcestershire sauce, and sugar. Set aside.
- For the deep fry batter, mix together egg, water, and cake flour until no lumps.
- When the pumpkin is cooked, remove from the pan and drain any excess moisture to ensure it’s not too watery. Mash the pumpkin with a fork.
- Use a spoon to scoop a piece onto your palm, then place a piece of cheese in the centre. Wrap the mashed pumpkin around it, and shape it into a patty. Be sure to fully enclose the cheese to prevent leakage when frying.
- Repeat for other pieces. This recipe makes 6 croquettes.
- Chill them in a refrigerator for 30 minutes. This makes it easier to bread the croquettes.
- Coat each croquette evenly with the deep fry batter and panko breadcrumbs.
- Heat a pan of oil until 170-180ºC. Monitor the oil temperature when frying.
- Fry the croquettes in batches to prevent overcrowding the pan. Deep fry both sides until golden brown (about 4-5 minutes per batch), then transfer to a plate with a piece of baking sheet to absorb excess oil.
- Pour the tonkatsu sauce over the croquettes, and enjoy!