Kabocha Squash Croquettes with Mozzarella Cheese

Kabocha Squash Croquettes with Mozzarella Cheese

These bite-sized, round croquettes. The kabocha squash and creamy melty mozzarella cheese go together perfectly. Great as drinking appetizers as well as in bentos!

Ingredients: 12 bite-sized croquettes

Kabocha squash (See how to cook it here - Recipe ID: 1143079)
200 g (steamed and mashed)
Mozzarella cheese
12 bite sized cubes
A pinch
2 teaspoons
Chopped parsley
2 tablespoons
2 teaspoons
The coating:
Cake flour
As needed
As needed
As needed
Oil for deep frying
As needed


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.

Story Behind this Recipe

I wanted to make cute croquettes that could be used in bentos.