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 ...
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Cooking tools:
- Candy thermometer
- Spider strainer
- Steamer basket
- Kitchen scale
- Potato masher
- Cooling rack
- Chef's knife
- Cutting board
- Pot
- Skillet
- Wok
- Fork
- Mixing bowl
- Measuring cup
- Measuring spoon
- Toothpick
- Paper towel
- Plate
- Stove
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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