• 300g steamed kabocha pumpkin
  • 40g potato starch
  • 10g cream cheese per croquette
  • 10 corn kernels
  • 1 cup flour
  • 1 egg, beaten
  • Breadcrumbs, as needed
  • A pinch of nori seaweed


  1. Remove all the skin from the steamed kabocha pumpkin.
  2. While still warm, mash the pumpkin in a bowl with a fork until smooth.
  3. Add in potato starch and mix well.
  4. Scoop about 60g of the pumpkin mixture and shape it into a disk. Place cream cheese in the middle, Shape it into a ball and seal well.
  5. Coat the croquette in flour first. Then coat with beaten egg and finally breadcrumbs. Insert two pieces of corn kernels into each croquette.
  6. Deep-fry in oil at 160℃ until golden brown.
  7. Remove any excess oil. Place chick eyes and legs made of nori seaweed. Enjoy!