Kabocha Croquette

Dinner: Kabocha CroquetteUsually, I only post about successful meals I make. But then everyone thinks all my meals are successful. Sometimes there are fail parties like this one.

Fresh after having a meal at Shojin, I declared that I could make a better croquette than them. With kabocha!

I made the croquette with some kabocha flesh (microwaved till soft), cooked brown rice, chopped and sauteed onion, and a dash of salt and cayenne pepper.  Unfortunately, the batter was too watery so it didn’t hold together so well.

This would be fine if I just deep-fried the heck out of it, but I wanted it to be healthy so I tried to bake it.  I formed the batter into round patties, dipped it in panko, and put it on baking sheets. Then I brushed cooking oil over the top so that it would brown.  I totally forgot to put oil at the bottom, so they just stuck to the baking sheet.  I don’t know why, but they didn’t brown at all. FAIL.

Luckily, I plopped them off the baking sheet and then just fried them in oil, which saved them.   The meal was a lot more work than I expected, but I guess that’s what I get for trying to be too clever by baking something meant to be deep-fried.

Oh and that cucumber thing at the bottom is just a raw cucumber with seeds scooped out, dipped in barley miso (morimo miso).  A sweet, refreshing appetizer to start off my semi-fail party dinner.

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