Creamy Bacon and Kabocha Squash Croquettes
Creamy Bacon and Kabocha Squash Croquettes

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, creamy bacon and kabocha squash croquettes. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Creamy Bacon and Kabocha Squash Croquettes is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look fantastic. Creamy Bacon and Kabocha Squash Croquettes is something which I’ve loved my whole life.

Kabocha croquettes (korokke) is our family's fall favorite. Crispy on the outside and naturally sweet and savory on the inside, it's like a party in your mouth! These croquettes will disappear in no time.

To begin with this recipe, we have to first prepare a few ingredients. You can cook creamy bacon and kabocha squash croquettes using 9 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Creamy Bacon and Kabocha Squash Croquettes:
  1. Prepare 1/2 Kabocha squash
  2. Prepare 100 grams Bacon (block)
  3. Make ready 1 Onion
  4. Get 1 dash of each ● Salt and pepper
  5. Take 1 tsp ● Soy sauce
  6. Take 1/2 tsp ● Honey
  7. Prepare 1 Flour
  8. Take 1 Egg
  9. Get 1 Panko

It appears in many different dishes, but a favorite way to enjoy kaboccha is as a croquette, which in Japanese is called a korokke. Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been all your life. Think of this as a gourmet Egg McMuffin: American cheese is swapped out for the creamy goat variety, and instead of bacon, you get a more wholesome combo of peppery arugula. Crispy yet creamy, these Japanese Pumpkin Croquettes are just perfect fall appetizers!

Instructions to make Creamy Bacon and Kabocha Squash Croquettes:
  1. Peel the kabocha squash randomly and cut into bite sized pieces. Put into a heatproof container, cover loosely with plastic wrap and microwave for about 5 minutes until tender. Mash.
  2. Finely chop the bacon and onion.
  3. Put the bacon and onion in a frying pan and stir fry until soft. Wipe out the excess fat in the pan, add the ● ingredients and continue stir frying.
  4. Add the stir fried ingrediens to the mashed kabocha squash and mix well. Form into patties.
  5. Coat in flour, beaten egg and panko, and deep fry in 170°C oil until golden brown.

Kabocha are Japanese winter squashes with a dark green outer skin and orange flesh inside. Its color is very similar to butternut squash, but the difference stays in how dense is the flesh and also in taste too. Creamy Kabocha squash salad with sautéed bacon & onion and mayonnaise. Can be served warm or cold. Creamy Kabocha Squash Noodles: These delicious and hearty noodles are made with blended squash plus a few simple ingredients.

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