Ingredients with Measurements:
- 1 can of Tatami Iwashi (dried baby sardines), drained and finely chopped
- 2 cups of mashed potatoes
- 1/4 cup of all-purpose flour
- 1/4 cup of panko breadcrumbs
- 1 egg, beaten
- 1/4 cup of milk
- 1/4 cup of chopped green onions
- Salt and pepper to taste
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or a heavy-bottomed pot
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large bowl, mix together the mashed potatoes, chopped Tatami Iwashi, flour, panko breadcrumbs, beaten egg, milk, chopped green onions, salt, and pepper until well combined.
2. Heat the vegetable oil in a deep fryer or a heavy-bottomed pot over medium-high heat until it reaches 350°F.
3. Using a spoon or an ice cream scoop, form the potato mixture into small balls or patties.
4. Carefully drop the croquettes into the hot oil and fry until golden brown and crispy, about 3-4 minutes.
5. Use a slotted spoon to remove the croquettes from the oil and place them on a plate lined with paper towels to drain excess oil.
6. Serve the Tatami Iwashi croquettes hot with your favorite dipping sauce.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Oil temperature: 350°F
Serving size:
- Makes approximately 12 croquettes
Nutritional information:
- Calories: 150 per croquette
- Fat: 5g
- Carbohydrates: 22g
- Protein: 5g
Substitutions for ingredients:
- Instead of Tatami Iwashi, you can use canned tuna or salmon.
- Instead of mashed potatoes, you can use sweet potatoes or yams.
- Instead of all-purpose flour, you can use cornstarch or rice flour.
- Instead of panko breadcrumbs, you can use regular breadcrumbs or crushed crackers.
Variations:
- Add chopped vegetables such as carrots, peas, or corn to the potato mixture for extra flavor and texture.
- Use different herbs and spices such as garlic, paprika, or cumin to season the croquettes.
Tips and tricks:
- Make sure the oil is hot enough before frying the croquettes to ensure they cook evenly and become crispy.
- Drain excess oil from the croquettes on paper towels to prevent them from becoming greasy.
- Serve the croquettes immediately after frying for the best flavor and texture.
Storage instructions:
- Store leftover croquettes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the croquettes, place them in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the croquettes on a platter with a variety of dipping sauces such as ketchup, mayo, or aioli.
- Garnish the croquettes with chopped herbs or a sprinkle of paprika for a pop of color.
Pairings:
- Serve the croquettes as an appetizer or a side dish with grilled meats or seafood.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the croquettes are falling apart in the oil, add more flour or breadcrumbs to the potato mixture to help bind it together.
- If the croquettes are not crispy enough, increase the frying time or temperature.
Food safety advice:
- Make sure the Tatami Iwashi is fully drained and chopped before adding it to the potato mixture to prevent excess moisture.
- Use caution when frying the croquettes to avoid splatters and burns.
Food history:
- Tatami Iwashi is a traditional Japanese snack made from dried baby sardines that are pressed into a flat shape and seasoned with soy sauce and sugar.
Flavor profiles:
- The Tatami Iwashi croquettes are savory and crispy with a hint of umami from the dried baby sardines.
Serving suggestions:
- Serve the croquettes as a snack or appetizer with your favorite dipping sauce.
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Region: Japanese