Potato/Bacon Croquettes/コロッケ
With this recipe I made about 20 or so croquettes about the size of squished golf balls. I also tried to make some longer, McDonald's Hash-brown shaped ones too. Either way they came out super tasty. I hope you guys can enjoy them too!
Equipment
1 Deep frying pan
2 Small plates
1 Small bowl
2 Large plates
Tongs
Potato masher/fork
Knife
Cutting board
Paper towels
Ingredients
4 Russet potatoes
1 8oz Container of 'Real' Bacon Bits (or 1 cup)
Some cooking oil (I used Peanut oil)
2 Tablespoons of butter
3 Eggs
1 Cup flour
A bag of Japanese Panko breadcrumbs
Step 1: What's Taters, Precious?
-Place a pot on the stove, full of water, to boil.
-Wash & peel the potatoes
-Cut them up into maybe 1" cubes, drop them into the pot.
-Let them boil for 10-15 minutes, or until you can stick a fork in them with relative ease.
-As they are pulled out, drop the pieces in a big bowl, in which you can mash them with a fork, or an actual masher.
-Once youve got them all mashed (and there will be a LOT) add in the butter and bacon bits
Step 2: The Messy Bit
-In preparation for this part, may i suggest you lay out two small plates, one large one, and one small bowl.
-In the bowl, drop in the eggs, and mix them up with a fork.
-On one small plate, put down enough flour to cover the whole thing.
-On the other plate, put down a thick coating of Panko.
-Leave the large plate empty. You will put the finished but uncooked Croquettes here.
-To make the actual croquettes, there are 4 steps.
1) Take the mashed and bacony potatoes youve made, and scoop up some in your hand, rolling it into a golfball shape, then squishing it down so its about 1/2"-1" high.
2) Roll your little taterball around in the FlourPlate, so it gets a nice light coating.
3) Drop this Flourball in the eggs, and just make sure the whole thing is covered. (Sometimes the white of the egg goos on/off the Taterball, but just pull it off. It's gross.)
4) Roll the egg/flour/taterball in the breadcrumbs to get a nice even coating. Then place it on the Large plate.
Your hands are going to get covered in a nasty mix of the three plates' ingredients, wash them as much as you need.
Step 4: Frying High Now...
-Take a deep frying pan, and put in enough oil to make it about 1/2" deep (so your croquettes get totally cooked, even on the sides.)
-Put it on about Medium heat, too high and they cook too much before you can get them out!
-Get yet another large plate, and put a paper towel over it. You can put the finished croquettes here & the towel will get rid of excess oil.
-Using tongs (hot oil is hot, yo.) place the croquettes in the pan. Let them cook until you notice the breadcrumbs reaching a satisfactory brown color.
-Flip them, and repeat. Then tong them over to the paper towel plate. Keep doing this until the plate is full. Then put another towel over the ones on the plate and stack 'em!
<-- Frying!
Crispy!---->
Step 5: Om Nom Nom..
These are best with Kewpie mayo (Japanese!)
Or Tonkatsu sauce ...
Or Ketchup...
Or Sour Cream...
Hopefully next time I will be able to figure out/post Cream Cheese Menchi...*drool*