Crispy Deep-Fried Sweet Pumpkin Cheese Balls
A sweet and savory finger-food snack made by filling steamed kabocha squash with salty cheese and deep-frying it until crispy.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This special snack features sweet steamed kabocha squash generously stuffed with savory cheese, coated in breadcrumbs, and deep-fried until crisp. The harmony between the sweetness of kabocha and the saltiness of cheese makes it a wonderful treat for kids. Serving it with ketchup or mustard brings out an even richer flavor.
- Servings
- about 2–3 servingsOriginal: Makes 8
- Cook time
- 15 minprep not included
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
- Kabocha squash1/2
- Egg1
- Breadcrumbsas needed
- Cheeseas needed
- If it is difficult to peel, you can steam it first and peel the skin off afterward.
- It is convenient to use block cheese cut into cubes.
- You can use sweet potatoes instead of kabocha squash.
Steps
1. Peel the kabocha squash and scoop out the seeds with a spoon.
If peeling is difficult, you can steam it first and peel the skin off afterward.
Add water to a steamer, bring it to a boil until steam rises, then add the kabocha squash and steam.
Steam for 10 to 15 minutes; it is fully cooked when a chopstick goes through smoothly when pressed.
2. While it is hot, mash it using a spoon or a tool.
3. Press the shredded pizza cheese firmly together to form a clump.
Shape the mashed kabocha squash into a round ball, stuff it with cheese, and seal it.
It is convenient to use block cheese cut into cubes.
4. Coat evenly with the beaten egg.
5. Coat with breadcrumbs, pressing gently as you go.
6. Once moisture absorbs into the breadcrumbs and makes them moist, you can coat them with breadcrumbs once more, pressing gently.
7. Deep-fry until golden brown on all sides.
8. Drain the excess oil on paper towels.
Ppunwife's tips
- If the steamed kabocha squash has too much moisture and keeps sticking to your hands, making it hard to shape, spread out a piece of plastic wrap large enough to hold the dough. Spread the squash on it with a spoon, place the cheese in the center, and gather the plastic wrap into a round ball.
- When there is too much moisture, you can add a few tablespoons of flour to adjust the consistency of the dough.
- You can drizzle with mustard or ketchup according to your preference.
FAQ
How do I shape the kabocha dough when it is too sticky and clings to my hands?
It is easy if you spread the mashed kabocha squash onto plastic wrap, place the cheese inside, and twist the wrap into a ball, or mix in a few tablespoons of flour to adjust the dough's consistency.
Is there a trick to peeling kabocha squash easily?
If peeling the hard skin of raw kabocha squash is difficult, you can steam it in a steamer first and peel the skin off afterward.
Can other ingredients be substituted for kabocha squash?
You can try using sweet potatoes instead of kabocha squash, and shaping them into sticks instead of balls works well too.
