Ingredients with Measurements:
- 1 pound of potatoes, peeled and diced
- 1/2 cup of cooked spinach, chopped
- 1/2 cup of crab meat, shredded
- 1/4 cup of heavy cream
- 1/4 cup of all-purpose flour
- 1/4 cup of panko breadcrumbs
- 1 egg, beaten
- Salt and pepper to taste
- Vegetable oil for frying
Special equipment needed:
- Large pot for boiling potatoes
- Large mixing bowl
- Medium mixing bowl
- Frying pan
- Slotted spoon
Step-by-step instructions:
1. Boil the diced potatoes in a large pot of salted water until tender, about 15 minutes. Drain and mash the potatoes in a large mixing bowl.
2. Add the chopped spinach, shredded crab meat, heavy cream, all-purpose flour, and salt and pepper to the mashed potatoes. Mix well until all ingredients are combined.
3. Form the mixture into small patties or balls, about 2 inches in diameter.
4. Dip each patty or ball into the beaten egg, then coat with panko breadcrumbs.
5. Heat vegetable oil in a frying pan over medium-high heat. Fry the patties or balls until golden brown on both sides, about 3-4 minutes per side.
6. Use a slotted spoon to remove the korokke from the frying pan and place them on a paper towel-lined plate to drain excess oil.
7. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for frying
Serving size:
Makes 8-10 korokke
Nutritional information:
Calories: 170
Fat: 8g
Carbohydrates: 19g
Protein: 6g
Substitutions for ingredients:
- Sweet potatoes can be used instead of regular potatoes.
- Shrimp or lobster can be used instead of crab meat.
- Almond milk can be used instead of heavy cream for a dairy-free option.
Variations:
- Add diced onions or garlic for extra flavor.
- Mix in chopped herbs like parsley or cilantro for a fresh taste.
- Use different types of seafood for a variety of flavors.
Tips and tricks:
- Make sure the oil is hot enough before frying to prevent the korokke from absorbing too much oil.
- Use a cookie scoop to make uniform-sized patties or balls.
- Chill the mixture in the refrigerator for 30 minutes before forming into patties or balls for easier handling.
Storage instructions:
Store leftover korokke in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat korokke in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the korokke on a platter and garnish with chopped herbs or a sprinkle of paprika.
Garnishes:
Chopped herbs, paprika, or a drizzle of sriracha sauce.
Pairings:
Serve with a side of steamed rice and a salad for a complete meal.
Suggested side dishes:
Steamed rice, mixed greens salad, or miso soup.
Troubleshooting advice:
- If the korokke fall apart while frying, add more flour to the mixture to bind it together.
- If the korokke are too dry, add more heavy cream to the mixture.
Food safety advice:
Make sure the seafood is cooked thoroughly before adding it to the mixture.
Food history:
Korokke is a Japanese dish that originated from the French croquette.
Flavor profiles:
Creamy, savory, and crispy.
Serving suggestions:
Serve as an appetizer or a main dish.
Related Categories
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Region: Japanese
Taste: Crispy, Creamy, Savory, Umami, Herbaceous