Crispy and Creamy Kabocha Croquettes | Oregonian Recipes
The secret to these crunchy croquettes is the panko bread crumbs that make the crust. Because of their irregular, shard-like shape, they remain crispy after ...
Ingredients
- 10 ounces kabocha squash, peeled
- 6 ounces potato, any variety, peeled
- 1/4 cup cooked adzuki beans or red kidney beans
- 1/8 teaspoon salt
- 2 tablespoons cornstarch
- 2 to 3 tablespoons soy milk
- 1 cup panko bread crumbs
- Vegetable oil for deep frying
- Lemon wedges
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