Today, we want to share our delicious vegan spin of the famous Japanese pumpkin croquettes, which are Kabukuka Korok.
Made from the stuffing of squash and panko bread, these satisfying snacks are sweet and soft on the inside and super crunchy on the outside. so tasty!
And the good news is that our croquette balls are milk-free, oil-free, and baked in an oven instead of fried.
So go ahead, make them a great dish for the whole family – or just for you!
Kabocha is a variety of winter pumpkin common in Japan. It is sweeter than other pumpkins like butter pumpkin, with dark green skin and light orange flesh.
You should be able to find it at your local Asian food store, but if not, we’ll give you some tips on how to replace a bottle in the FAQ section.
Japanese croquettes, called korokke (コ ロ ッ ケ), are similar to Western potato croquettes, but are usually coated in pampered bread crumbs instead of regular bread crumbs. That means they are much crispier and more crunchy!
To make our recipe vegan, we replaced onion smeared with butter with oven-roasted onion.
Next, we mixed them with kabucha pumpkin puree, made from roasted kabucha instead of steamed, for added flavor.
Because the group is more starchy than the rest of the pumpkins, you can easily shape it into balls and make croquettes with it.
As for the coating, we replaced the classic egg wash with a simple “linen egg wash” prepared with flax seeds and water only.
Without linen? No problem, you can find some substitutes in our FAQ section.
Next, simply roll the corrugated pan and bake these items in the oven until crispy. And that’s it!
Savor your vegan kabucha pumpkin croquettes while hot with some dipping sauce on the side. Yum!
Common questions
What is Japanese Japanese Koroka?
Kabocha Korokke are Japanese fried croquette balls made with a filling of kabuka pumpkin puree instead of the more common potato puree.
Kabocha (か ぼ ち ゃ) is a type of Japanese winter pumpkin, while korokke (コ ロ ッ ケ) This is how people in Japan say “croquettes”.
What is a group?
Also called squash or Japanese squash, squash (南瓜) is a Japanese variety of winter squash.
It is a round pumpkin with rough skin, deep green and intense yellow-orange flesh.
A group is sweeter and more starchy than other cooking pumpkins like butter pumpkin.
Some say its taste and texture are a hybrid of pumpkin and sweet potato.
In Japan, cabbage is used in a variety of foods such as soups, tempura, croquettes and even desserts.
What can I use instead of a group to make Japanese koroka?
If you can not find a group, you can use a butter pumpkin to make Japanese koroka.
But because butter pumpkin is less starchy and more watery than cabbage, we recommend roasting it in the oven instead of steaming it.
This will get rid of excess moisture.
However, if the butter puree is still too soft and watery to shape the croquettes, you can tilt a little starch or flour to thicken it.
As for the flavor, the curry with butter pumpkin will be a little less sweet than those made with kavucha.
So, if you like, you can optionally preach some maple syrup, or use half a butter puree and half a sweet potato puree. But, we tested the recipe with both types of pumpkin and found no need.
How do you make koroka vegan?
You can make a cabbage vegan by replacing butter with vegetable oil and using a vegetable substitute for eggs like a flax egg for coating.
Japanese croquettes are usually coated in egg wash before bread in panko crumbs.
Instead of washing eggs, you can prepare a quick “linen egg wash”, mixing 1 tablespoon of flax seeds with 4 tablespoons of water.
Alternatively, make a batter of flour in a 160 ml (5.5 ounce) froth cold water with 100 grams (3.5 ounces) of plain flour.
Are these Japanese pumpkin croquettes healthy?
The vegan koroka and baking in our oven are a healthy alternative to the classic Japanese pumpkin croquettes.
They are low in fats, saturated fats and calories because we replaced butter with oil, eggs with flax seeds and baked them in the oven instead of deep frying them in oil.
Is Koroka the same as the Croquettes?
Yes, Koroka is the same croquettes. The word korokke (コ ロ ッ ケ) This is how Japanese people write and spell the English term “croquettes” in Katakana, Their alphabet for words of foreign origin.
Can you bake Japanese koroka?
Yes, you can bake Japanese kabukocha instead of deep frying them in a low-fat, oil-free recipe.
How to make a group of pumpkin croquettes from scratch?
Making a cabbage pumpkin croquette from scratch is super easy.
All you have to do is roast or steam chunks of pumpkin until soft, mash them into a puree and coat them with the crumbs of pampered bread.
Next, bake the coriander balls in the oven or fry them in hot oil until crispy on the outside.
What can be served with crochet balls?
The best way to enjoy croquette cabbage is to serve them hot with a drizzle of lemon and dipping sauce.
You can try them with our spicy vegan Mayo Sriracha, eggless cashew mayo, or the classic tonkatsu sauce (a sweet and savory Japanese sauce made with soy sauce).
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