Kabocha Korokke (Japanese Pumpkin Croquettes)

There’s something about seeing these on a menu that always makes me pause. When Japanese restaurants began offering a vegetarian version, I ordered them at every chance — soft, golden, quietly comforting. After enough trials at home (and a few misfires I won’t repeat), I finally settled into a version I return to every autumn. It’s the one that keeps me from craving the restaurant plate anymore.

Kabocha is my first choice here — rich, dense, and naturally sweet — but a regular orange pumpkin steps in without trouble. I’ve cooked my way through the pale ones, the tiny decorative ones, the striped ones… and this is the one I come back to. It behaves predictably, holds flavour well, and is easy to find in Asian supermarkets almost year-round.

I start by chopping up the pumpkin, scooping out the seeds, then cutting it into chunks and steaming them until soft enough to mash — usually around the twenty-minute mark. Steaming keeps the interior creamy, which gives the croquettes that mashed-potato softness in the centre. If the pumpkin you’ve bought holds a bit more water, roasting becomes an option, but that stays as a side note for those who need it.

While the pumpkin cooks, I get the base ready: finely chopped red onion, garlic, and ginger gently sautéed on medium-low heat. They don’t need colour, just a little softening and a faint sweetness. Spices follow, just enough to warm the mixture without overwhelming the pumpkin.

Once the pumpkin cools slightly, it mashes easily. The texture should fall somewhere between mashed potato and a soft purée. In goes the grated curry cube for flavour, followed by the onion mixture. A little potato powder and flour help it hold shape. Taste as you go — the heat from the green chilli is optional, but I like the lift it gives.

Shaping them is oddly calming. I divide the mixture into equal portions and press them into flat oval patties. They chill briefly in the freezer, just enough to firm up. This makes coating them so much easier.

The breading is simple: a light batter and a bowl of panko mixed with regular breadcrumbs. Press gently to get that even, crisp shell — the panko gives the crunch, the fine crumbs fill in the gaps. Another short freeze helps everything stay in place when frying.

When the oil is at the right temperature, each croquette turns golden in a few minutes. They come out crisp, warm, and just a bit irresistible.

There’s a softness in the centre — creamy, lightly spiced, almost cloud-like — balanced with a delicate crunch on the outside. The contrast is what makes them so addictive. They’re familiar in feeling, but still a little special.

Kabocha Korokke (Japanese Pumpkin Croquettes)

Prep Time: 30 mins
Cook Time: ~65–70 minutes
Yields: 12 medium or 15 small

Ingredients

Pumpkin Base Ingredients

• 800g Kabocha squash (or regular orange pumpkin — alternative: the orange-skinned one)

• 1 medium red onion – chopped and sautéed

• 1 garlic clove – minced

• 1 inch ginger – shredded/grated

• 1 tbsp dried onion flakes

• 1 tbsp red chilli flakes

• 1 green chilli, finely chopped (optional)

• ¼ tsp black pepper

• ¾ tsp salt (to taste)

• 1 tbsp lemon juice

• 1 cube S&B Golden Curry, grated

• 2 tbsp mashed potato powder

• 1 tbsp plain flour

For the Bread Coating

• Plain flour 50g for the batter to dip the croquettes in (plus extra for dusting)

• Milk 75 ml

• Panko crumbs 120g

• Regular breadcrumbs 50g

Instructions

Make the filling

1. Chop the pumpkin, scoop out the seeds and cut into chunks.

2. Steam for 15–20 minutes, until soft and translucent.

3. Finely chop the onion, mince the garlic and grate/shred the ginger.

4. In a small pan with ½ tablespoon oil, sauté the onion, garlic and ginger on medium-low heat for 6–8 minutes until fragrant and lightly golden.

5. Add dried onion flakes, red chilli flakes and green chilli (if using). Stir to combine. Set aside to cool.

6. Once the pumpkin has cooled slightly, scoop out the flesh and mash to a mashed-potato texture.

7. Grate the curry cube into the mash.

8. Add the sautéed onion mixture and mix until combined.

9. Add mashed potato powder and plain flour, mixing until the texture is soft but mouldable. Taste and adjust seasoning.

Shape the croquettes

1. Divide the mixture into even portions and mould into flat korokke shapes.

2. Line a tray with baking paper and place the croquettes on top.

3. Freeze for 15–20 minutes to firm up before coating.

4. Prepare the dipping batter (loosen with cold water to a crepe-batter consistency).

5. Set out panko and regular breadcrumbs in separate shallow dishes.

6. Gently press each croquette into the breadcrumbs for even coverage, keeping pressure soft so the shape holds.

7. Optional — flash-freeze for an extra 15–20 minutes if you want even better breadcrumb adhesion.

Fry the croquettes

1. Heat neutral oil in a medium–large pan (or cast iron non-stick).

2. Keep oil at 170–180°C.

3. Fry 1–2 at a time, flipping after around 4 minutes, until both sides are crisp and golden.

4. Drain on paper towels and serve immediately.

Serving suggestions

I tend to serve them straight from the pan, either with a drizzle of teriyaki or tucked alongside Japanese curry. They also work well as a small starter. This batch makes around twelve medium croquettes (or fifteen smaller ones), so there’s room to share… or to freeze a few for later.

Storage and Practical notes

Freshly fried is best, but they freeze beautifully for up to six months. If you’re preparing ahead, freeze after breading, then air-fry or oven-bake to crisp them before serving.

Note on roasting the pumpkin (optional)

Roasting is an alternative only if the pumpkin you’re using tends to hold more water.

• Brush pumpkin with 1 tbsp oil.

• Roast at 150°C fan / 170°C conventional for 45–60 minutes, until tender.

• Scoop the flesh and continue as directed.

Note on alternative cooking

You can shallow-fry or air-fry instead of deep-frying. For air-frying, set to 180°C and flip halfway for even crisp.

Note on dusting before battering

If you’ve shaped and frozen the croquettes, the surface can sometimes feel slightly damp. I lightly dust the baking paper before placing them down, and occasionally dust the croquettes themselves before dipping into the batter — it helps the coating cling without over-handling the shape.

This has become a small, quiet ritual every autumn — something warm, crisp, and grounding. It pairs beautifully with Japanese curry or sits comfortably as a side. The croquettes’ warm, amber-orange colour feels like autumn spilling onto the plate — a small, bright celebration of the season. It just sings autumn.

My food. My canvas. My chronicles.

— Mina