Authentic home cooking from Japan, with US measurements. 
Nostalgic Sweet Pumpkin Croquettes
Thank you for 200 reports! These croquettes, which bring happiness with every bit of effort you put in, are a recreation of the ones I used to buy at a deli 28 years ago.
The story behind this recipe:
Back when I was an office worker, I would run across the street to a deli for lunch. I’d buy one small pumpkin croquette for 70 yen and a rice ball. The croquettes weren’t cheap, but their sweet, moist, and creamy flavor was unlike anything else. I recreated this recipe to capture that unique sweetness and richness.
Nostalgic Sweet Pumpkin Croquettes
Thank you for 200 reports! These croquettes, which bring happiness with every bit of effort you put in, are a recreation of the ones I used to buy at a deli 28 years ago.
The story behind this recipe:
Back when I was an office worker, I would run across the street to a deli for lunch. I’d buy one small pumpkin croquette for 70 yen and a rice ball. The croquettes weren’t cheap, but their sweet, moist, and creamy flavor was unlike anything else. I recreated this recipe to capture that unique sweetness and richness.
Open in Cookpad AppSteps
- 1
Peel most of the skin off the pumpkin and cut it into bite-sized pieces. Boil in a pot.
- 2
Once the pumpkin is soft, drain it in a colander. Return the pumpkin to the pot and cook over high heat to evaporate excess moisture until it becomes dry and fluffy.
- 3
Mash the pumpkin and let it cool slightly.
- 4
Mix the honey, milk, and ketchup together well.
- 5
Gradually add the honey, milk, and ketchup mixture to the mashed pumpkin, mixing well. Add a pinch of salt. (See steps 11 and 12 for tips.)
- 6
Shape the mixture into balls about 2 inches (5 cm) in diameter. The mixture will be soft and may be hard to shape, but don’t worry if they aren’t perfect at this stage.
- 7
Cover with plastic wrap and chill in the refrigerator for 30 minutes. Chilling helps the mixture firm up.
- 8
Coat each ball in flour, then dip in the egg wash, and finally coat with panko breadcrumbs. Shape them neatly. Prepare the oil for frying.
- 9
Gently place the croquettes in oil heated to 350°F (180°C) and fry until golden brown on both sides.
- 10
Enjoy your sweet, smooth, and creamy pumpkin croquettes!
- 11
For reference: Depending on the texture and moisture of the pumpkin, shaping may be difficult.
- 12
When adding the honey, milk, and ketchup mixture, add it gradually until the mixture is about as firm as an earlobe.
- 13
On 8/27/16, thanks to your support, this recipe became a hot topic! Thank you!
- 14
On 9/24/20, 100 people made this recipe! Thank you so much!
- 15
This recipe was featured in the Cookpad app’s 10/20/21 trend: 'Halloween Pumpkin Ideas.'
- 16
Featured in Cookpad News on 10/17/23: https://news.cookpad.com/articles/53024
- 17
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