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Japanese Pumpkin Croquette (Kabocha Korokke)

Judy Ung
  • 80 minutes
  • Serves 24 to 6

INGREDIENTS

1

Brown onion, small

1

Japanese kabocha

1

Salt and pepper to season kabocha mixture

1

Egg

1/4 cup

Flour

1

Salt and pepper

1

Canola cooking spray

1

Canola oil

1 tsp

Olive oil

2 cups

Panko bread crumbs

1/2 tbsp

Butter

1 tbsp

Low-fat milk

2 tbsp

Milk