Japanese Crispy Panko Kabocha Croquettes

Cut 650 g kabocha into 4–5 cm pieces and remove seeds. Steam covered over boiling water on medium heat 18–22 minutes until a fork passes through easily.

Remove tough skin if needed and mash cooked squash. Dice 100 g onion and sauté in 10 g butter over medium heat 5–6 minutes until translucent. Mix into squash with 3 g salt and 1 g pepper.

Shape into 12 oval patties and refrigerate at 4°C or below about 15 minutes. Set up separate bowls of 45 g flour, one beaten egg and 90 g panko.

Coat chilled patties in flour, egg then panko. Heat 250 ml oil in a deep skillet to 170°C; fry in small batches 3–4 minutes per side until golden and egg coating fully cooked.

Drain on a rack and cool 3–5 minutes, then serve three per person. Wet filling can splatter; chill patties to firm before frying and keep water away from hot oil.