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Home >> AGEMONO - DEEP-FRIED Recipes

PUMPKIN CROQUETTES

INGREDIENTS :

1 Japanese pumpkin (medium), 1 onion, 1 egg, 2 cups of panko (i.e. Japanese bread crumbs), 1.5 cups of low-sodium chicken broth, 1 cup of all-purpose flour, 1T butter, some daikon, 3 cups of oil, 6T tonkatsu sauce.

SEASONINGS:
2T soy sauce, 2T mayonnaise, some salt, 1/4 tsp ground black pepper.

PREPARATION :

1. Rinse a pumpkin; Cut into halves; Seed; Cut into 1-inch chunks.
2. Peel, rinse and mince an onion.
3. Pour 1.5 cups of chicken broth to a saucepan; Bring to the boil over a high heat; Turn to a low heat; Arrange the pumpkin into the saucepan; Cover the saucepan with a lid; Cook over a medium heat till the skin is soft enough to be mashed (about 20 minutes); Turn off the heat; Drain; Transfer the pumpkin to a large bowl; Mash till fairly smooth.
4. Heat a frying pan over a high heat; Turn to a medium heat; Add 1T butter and melt; Add the onion when the butter is foaming; Turn to a low heat; Stir-fry over a low heat till translucent (about 5 minutes); Turn off the heat; Add to the pumpkin smash; Add seasonings; Mix well; Leave the mixture at the room temperature to cool a bit.
5. Peel, rinse and shred some daikon.
6. Beat the egg into a shallow bowl; Beat with chopsticks till well blended.
7. Preheat an oven to 130 degree celcius.
8. Spread 1 cup of all-purpose flour in a small and shallow bowl.
9. Spread 1 cup of the panko in a shallow bowl; Spread the remaining on a flat plate.
10. Shape the pumpkin mixture from the step 4 into 20 balls with dampen hands; Gently dust each ball with the flour, shaking off any excess; Evenly coat each with the egg solution from the step 6 next; Finally coat with the panko; Lightly pressing the panko with fingertips; Set the balls aside in the panko-lined plate; Divide into 5 batches.
11. Pour 3 cups of oil to a wide saucepan.
12. Bring the oil to the boil over a high heat; Turn to a medium heat; Add a batch of breaded balls from the step 9 to the saucepan one at a time; Deep-fry the balls over a medium heat for 4 minutes; Turn to a high heat; Deep-fry the balls over a high heat for 30 seconds; Immediately lift the balls up; Drain on kitchen paper; Transfer to a sheet of baking paper; Keep in the oven till ready to serve; Skim off any substances floating on the surface of the oil (repeat the step 12 till the all the breaded balls are deep-fried).
13. Bring the oil to the boil over a high heat; Deep-fry the daikon shreds over a high heat till crispy; Lift them up; Drain on kitchen paper; Turn off the heat.
14. Take the deep-fried balls out of the oven; Transfer to plates with kitchen paper at the bottom; Put another kitchen paper on top of the fried balls to absorb any excess oil; Arrange on serving plates; Garnish with some deep-fred daikon shreds; Serve with tonkatsu sauce on the side.