serves 4
Ingredients:
1 small peeled and deseeded Kobacha squash
½ onion diced fine
AP flour
2 Large Eggs
½ cup milk
2 cups Panko (Japanese Bread Crumbs)
½ oz. Furikake of your choosing
Salt and pepper
Heavy bottomed sauce pot or household deep fryer
4 cups fry oil
Procedures
1. cut up Kobacha squash and place on a microwavable plate and cover airtight with plastic wrap
2. Microwave on high for 3-4 minutes or until soft to the touch.
3. Put in a medium mixing bowl add salt and pepper and mash with a fork until the squash is the consistency of mashed potatoes.
4. Cook the onion on low heat in a sauté pan until translucent and add to the squash.
5. Let the onion and squash mixture come to room temperature.
6. Separate the mixture into 4 equal parts and form by hand into small cakes.
7. Place the cakes on a plate and allow to firm in the freezer.
8. Mix the eggs and milk together in a bowl.
9. Put the flour and Panko in two separate bowls.
10. Take the squash cakes from the freezer and dust each one in flour.
11. Dip the cakes in the egg mixture.
12. Then coat the cakes in the Panko.
13. When the cakes are coated fry them in the oil at 365 degrees until golden brown. Remove from the oil.
14. Let the excess oil drain off on a paper towel.
15. finish with Furikake