Japanese-style Potato Croquettes
| Serves | 6 |
|---|---|
| Ingredients | Potatoes, Vegetables |
| Menu Part | Appetizer/Small Plate |
| Cuisine Type | Asian |
Source: Recipe and photo courtesy of Washington Potato Commission
Here’s a snack that’s as craveable as french fries but a bit more adventurous. Crispy potato croquettes get an Asian accent with the addition of oyster sauce to the vegetable-potato mixture and a spicy tonkatsu dipping sauce on the side. It’s the kind of late-night snack you might find on the streets of Tokyo.
Ingredients
Croquettes
2 tbsp. minced garlic, divided
1 tbsp. heavy cream
1 tbsp. butter
1 tbsp. oil
1 onion, peeled and minced
1 lb. ground beef
1/2 cup chopped red bell pepper
1/2 cup chopped carrots
1/2 cup chopped green onions
1/4 cup oyster sauce
1/4 cup minced and seeded jalapeño
1 cup all-purpose flour
3 eggs, beaten
2 cups panko crumbs
Vegetable oil, for frying
Spicy Tonkatsu Dipping Sauce
2 tbsp. ketchup
1 1/2 tbsp. Worcestershire sauce
1 tbsp. sugar
1 tbsp. oyster sauce
1 tsp. red chili flakes
Steps
- Scrub potatoes with vegetable brush under cold running water. Peel potatoes and cut into 3-inch chunks. Place potatoes in large saucepan; add cold water to cover completely.
- Over high heat, bring potatoes to a boil. Reduce heat to low; cover and simmer until tender, about 10 to 15 minutes.
- Meanwhile, prepare Spicy Tonkatsu Dipping Sauce: In small bowl, combine ketchup, Worcestershire, sugar, oyster sauce and chili flakes; set aside.
- In small saucepan over low heat, combine 1 teaspoon garlic and heavy cream; heat to a simmer.
- Drain potatoes well; turn into large mixer bowl. In electric mixer fitted with paddle, combine potatoes and garlic-cream mixture; mix at low speed. Add butter; season to taste with salt and pepper. Mix briefly to blend; do not overmix. Set aside while preparing meat mixture.
- In large skillet over medium-high heat, heat oil. Add onion and remaining garlic; sauté until translucent. Stir in beef, breaking up into small pieces; cook until browned. Stir in red bell pepper, carrots, green onion, oyster sauce and jalapeño; simmer 5 minutes. Season to taste with salt and pepper.
- Add meat mixture to potato mixture and blend well; let cool briefly. Using about ½ cup mixture for each, roll with hands into small logs or cylinders. Cover and chill at least 1 hour.
- Measure flour into a shallow bowl. Beat eggs in another shallow bowl and place panko in a third. Dip potato cylinders first in flour, then eggs, then panko.
- Heat oil in deep fryer to 350°. Add potato cylinders, a few at a time; fry until golden brown on all sides, about 3 to 4 minutes. Drain on paper towels. Serve immediately with Spicy Tonkatsu Sauce.