Aki’s Crispy Koroke
Koroke is a favorite dish in Japan, inspired by "croquettes". It is usually a base of mashed potato with onions or meat mixed in. This is formed into patties, battered, breaded and fried. Aki created an easy version made from Mild & Creamy Yumbini! These Koroke have a fabulous texture: soft and creamy inside, crispy crunchy outside! You can't go wrong.
Servings: 8 pieces
Ingredients
- 1-3.5oz pkg Yumbini Mild & Creamy Quick Red Beans and Rice prepared according to package directions
- 3 Tbsp Flour
- 1 Egg, whole or 1/4c vegan egg substitute
- 1-1/2 Tbsp Water
- 1 cup Panko Japanese breadcrumbs
- Oil for Frying
Instructions
- Prepare Yumbini Mild & Creamy Red Beans and Rice according to package directions and set aside to cool.
- In a small bowl, combine flour, egg, and water to make a batter.
- Pour Panko Breadcrumbs into a shallow bowl or pie plate.
- Prepare frying oil. You will need about 1.5" of oil heated to 360-380℉. Use a frying/candy thermometer for best results.
- When cool, form Yumbini into 8 approximately 1.5 inch balls.
- One at a time, dip balls into batter.
- Use a bamboo skewer or small spoon to transfer balls from batter to panko.
- Coat balls all over with panko.
- Gently drop panko-coated balls into frying oil heated to 360-380℉.
- Fry in hot oil, about 3-4 balls at a time, until golden brown and crispy on the outside.
- Place on a paper towel to absorb excess oil. Serve as a snack, appetizer or even as a meal with steamed vegetables or a tart salad. You won't be sorry!
