{"id":3647,"date":"2016-02-19T20:26:20","date_gmt":"2016-02-20T01:26:20","guid":{"rendered":"https:\/\/apa.si.edu\/picklesandtea\/?p=3647"},"modified":"2016-02-19T20:26:22","modified_gmt":"2016-02-20T01:26:22","slug":"croquettes-korokke","status":"publish","type":"post","link":"https:\/\/apa.si.edu\/picklesandtea\/croquettes-korokke\/","title":{"rendered":"Got Squash? Make Croquettes a.k.a. Korokke!"},"content":{"rendered":"

Baked Squash and Potato Croquettes (Korokke<\/em>)<\/strong><\/span><\/p>\n

\"croquette_korokke\"<\/a>Croquettes, no matter their origins or ingredients, are a delicious, deep-fat-fried snackfood. Fry them if you want, but I prefer a much less greasy and messy method–baking them. Korokke<\/em>, the Japanese version, is often filled with kabocha squash. I think it’s a fine way to use up odd, forgotten chunks of any types of squash (delicata, butternut, acorn) or root vegetables (sweet potato, parsnip), especially at this time of the year. I like to combine a sweet gourd, say kabocha squash or parsnip, with potatoes to balance the flavor. The choice is yours.<\/p>\n

Prep: 30 minutes
\nCook: 1 hour 10 minutes (mostly inactive)
\nMakes: 8 croquettes<\/p>\n

Ingredients:<\/p>\n

8 ounces (1\/2 small) winter squash such as delicata, kabocha or kuri
\n8 ounces floury potatoes (like yellow gold or russet)
\nSalt
\nFreshly ground black pepper
\nVegetable oil
\n1\/4 cup very finely chopped sweet onion (about \u00bd small onion)
\n1\/4 cup frozen peas or corn, defrosted
\n1 egg, beaten
\nSplash of milk (about 1 to 2 tablespoons)
\n\u00bd to 3\/4 cup panko breadcrumbs
\n3 tablespoons cornstarch
\nCooking spray<\/p>\n

Directions:<\/p>\n

Preheat your oven to 400 degrees F.<\/p>\n

Scrub the squash and potatoes. Remove the seeds from the squash and cut into 4 to 6 wedges. Cut the potatoes in half.<\/p>\n

Line a baking sheet with foil and spray with cooking spray. Lay the squash and potatoes on the sheet and season with 1\/8 teaspoon salt and a grind of pepper. Drizzle with 1 to 2 tablespoons vegetable oil. Roast for about 45 minutes until tender. Set aside to cool.<\/p>\n

When cool, scoop out the flesh from the squash and potato skins. Mash coarsely with a potato masher. You should have about 1-1\/2 cups of mashed vegetables. Then, fold in the onions and peas. Season with 1\/2 teaspoon salt and a grind of pepper. Taste and adjust seasonings as needed.<\/p>\n

If you have time, or are making ahead, refrigerate the mixture to cool completely.<\/p>\n

Set up your work station: Place 2 tablespoons cornstarch in a small rimmed dish, stir together the egg and milk in a small bowl, place panko in another dish. Prepare a parchment-lined plate for the assembled croquettes.<\/p>\n

Dust your hands with 1 tablespoon cornstarch and divide the mashed vegetables into 8 portions. Shape each portion into a log about 3-inches long and 1 inch in diameter (or a football or golf ball depending on your preference). Roll the logs in the dish of cornstarch and shake to remove excess. All surfaces should be lightly coated.<\/p>\n

Dip a log in the egg mixture, then roll in the panko. Lightly press additional breadcrumbs to all surfaces. Place dipped croquettes on the sheet.<\/p>\n

This can be done up to 8 hours before baking. Cover and refrigerate if you\u2019ll be waiting more than 30 minutes.<\/p>\n

Place the rack in the top third of your oven. Preheat to 400 degrees F. Grease a rimmed baking sheet with 2 tablespoons vegetable oil and place it in the oven for 10 minutes. Remove.<\/p>\n

Paint the croquettes on all sides with oil, including tops, bottoms, and sides, and carefully place the croquettes on the prepared sheet (it will be hot!). Bake for 10 minutes. Then flip croquettes onto their sides and bake for 4 minutes. Flip and bake twice more, for 4 minutes each, until crispy and golden all over. <\/p>\n

Serve warm or at room temperature with Kewpie mayonnaise<\/a> and\/or tonkatsu sauce.<\/p>\n

For the printable version:<\/em><\/p>\n[yumprint-recipe id=’26’] <\/p>\n","protected":false},"excerpt":{"rendered":"

Baked Squash and Potato Croquettes (Korokke) Croquettes, no matter their origins or ingredients, are a delicious, deep-fat-fried snackfood. Fry them if you want, but I prefer a much less greasy and messy method–baking them. Korokke, the Japanese version, is often filled with kabocha squash. I…<\/p>\n","protected":false},"author":1,"featured_media":3651,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[637,438,613,44,129,37],"tags":[853,852],"class_list":["post-3647","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizerssides","category-baking","category-deep-frying","category-japanese","category-snacks","category-vegetarian","tag-korokke","tag-squash-croquette"],"yoast_head":"\nGot Squash? Make Croquettes a.k.a. 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