Kabocha and Egg Melting Cheese Croquettes

Kabocha and Egg Melting Cheese Croquettes

The melting cheese comes out of the pumpkin and egg croquettes. Try making it with different kinds of cheese.

Ingredients: 8 to 10 Croquettes

Kabocha squash
1/4 to 1/8
About 3 tablespoons (I used blue cheese)
Salt and pepper
a small amount
Grated garlic
a small amount
About 1 tablespoon
Flour, beaten egg, panko
as needed
Parmesan cheese (if you like)
1 tablespoon


1. Boil or microwave the kabocha and mash it with the skin on. Chop the boiled egg. Mince the onion and fry it a quickly. Mix all the ingredients.
2. Make round shapes with the dough and put the cheese in the middle. 1 or 2 teaspoons of cheese in each one should be OK.
3. Coat them. Keep them in the fridge if you are not going to deep fry them right away. Deep fry on medium temperature.
4. The cheese I recommend is blue cheese. The unique taste matches the kabocha. Camembert cheese or cream cheese will do as well.

Story Behind this Recipe

I love the combination of pumpkin and cheese.