Photo: Korea Ministry of Food and Drug Safety

Pumpkin Croquettes

Name: Pumpkin Croquettes
Cuisine: South Korea
Ingredients: 80 g Sweet pumpkin (kabocha) (80 g); 20 g Onion (20 g); 10 g Carrot (10 g); 10 g Chamnamul (pimpinella greens) (10 g); Egg (1 pc); 10 g Mozzarella cheese (10 g); 500 g Breadcrumbs (500 g); 500 g Cooking oil (500 g); 1 g Salt (1 g); 0.5 g Ground black pepper (0.5 g)

펌킨크로켓

Side dish · Fried

Side dishesCourse

336kcal · per serving

Not spicySpice

🌱 Vegetarian

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Recipe

Pumpkin Croquettes

Not spicyVegetarianContains: egg, dairy, gluten

Ingredients Tap an ingredient to check it off

Servings1

Sweet pumpkin (kabocha)단호박(80 g)
80 g
Onion양파(20 g)
20 g
Carrot당근(10 g)
10 g
Chamnamul (pimpinella greens)참나물(10 g)
10 g
Egg달걀(1 pc)
Mozzarella cheese모짜렐라치즈(10 g)
10 g
Breadcrumbs빵가루(500 g)
500 g
Cooking oil식용유(500 g)
500 g
Salt소금(1 g)
1 g
Ground black pepper후춧가루(0.5 g)
0.5 g

Nutrition per serving

336kcal

27.1gCarbs

12.2gProtein

19.8gFat

8.8mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Blanch the chamnamul and chop it finely.
Finely chop the onion and carrot, then stir-fry them.
Steam and mash the sweet pumpkin, add the chopped chamnamul and the stir-fried onion and carrot, and season lightly with salt and black pepper.
Mix in a little breadcrumbs to make a thick dough.
Put mozzarella cheese inside the dough, shape into bite-size balls, and coat with egg and then breadcrumbs.
Fry in 170°C oil.

💡 TipThe sweetness of the sweet pumpkin and of the stir-fried onion replaces sugar.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.