Japanese korokke are the basis for these cheesy squash fritters, which can be made with freshly steamed kabocha squash or canned pumpkin puree. A drier squash, kabocha has a sweet flavor and cooks down into a custardy texture that's still dry enough to fry into these crispy two-bite appetizers. Serve them with a shortcut dipping sauce, a blend of fresh garlic, bright yuzu juice, and silky Kewpie mayo.
Photo by Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Recipe Summary test
1 hr 15 mins
Mashed steamed kabocha can be stored in an airtight container in refrigerator overnight.
To use canned pumpkin puree: In step 2, add 1 (15-ounces) can pumpkin puree to sautéed onions in skillet. Cook over medium-low, stirring often, until thickened, about 15 minutes. Let cool in skillet 10 minutes. Proceed with recipe.