Glutinous Taro Root Croquettes Recipe by cookpad.japan
Cooking Instructions 1 Peel skins off taro roots, cut into 2-4 pieces each, and rub a small amount of salt into the pieces until sticky. Rinse off surface with water. 2 Put the taro root and water into a pot and boil until tender. Drain the taro root and put in a bowl, and mash while still hot. 3 Fry minced onion and thinly sliced bacon in a frying pan (until bacon gets crispy), then add salt and pepper. 4 Mix the mashed taro root into the fried ingredients until even, then divide into 4 parts, make into patties and let sit until cool. 5 Coat first in flour, then egg (beaten), then panko. 6 In hot oil, deep fry the croquettes until golden, and drain the oil. 7 Transfer to serving plates. 1 Peel skins off taro roots, cut into 2-4 pieces each, and rub a small amount of salt into the pieces until sticky. Rinse off surface with water. 1 Peel skins off taro roots, cut into 2-4 pieces each, and rub a small amount of salt into the pieces until sticky. Rinse off surface with water. 2 Put the taro root and water into a pot and boil until tender. Drain the taro root and put in a bowl, and mash while still hot. 2 Put the taro root and water into a pot and boil until tender. Drain the taro root and put in a bowl, and mash while still hot. 3 Fry minced onion and thinly sliced bacon in a frying pan (until bacon gets crispy), then add salt and pepper. 3 Fry minced onion and thinly sliced bacon in a frying pan (until bacon gets crispy), then add salt and pepper. 4 Mix the mashed taro root into the fried ingredients until even, then divide into 4 parts, make into patties and let sit until cool. 4 Mix the mashed taro root into the fried ingredients until even, then divide into 4 parts, make into patties and let sit until cool. 5 Coat first in flour, then egg (beaten), then panko. 5 Coat first in flour, then egg (beaten), then panko. 6 In hot oil, deep fry the croquettes until golden, and drain the oil. 6 In hot oil, deep fry the croquettes until golden, and drain the oil. 7 Transfer to serving plates. 7 Transfer to serving plates. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Yum Yum sauce Green Apple And Cucumber Juice Irvixen's Bacon Wrapped Smokies Meatloaf Pigs In A Blanket (Party Tray or for SnackTime) Yum Yum sauce Green Apple And Cucumber Juice Irvixen's Bacon Wrapped Smokies Meatloaf Pigs In A Blanket (Party Tray or for SnackTime) Delicious Mackerel and Deep Fried Tofu with a Thick and Sweet Vinegar Sauce Tamagoyaki with Imitation Crab for School Trip or Sports Day Bentos For Character Bento: Locks of Hair for a Wiener Sausage Irresistible! Avocado Marinated in Ponzu Sauce and Aromatics Fried Eggs with Avocado and Cabbage Sautéed Mushrooms with Garlic & Butter Stir-fried Mushrooms with Nori Seaweed and Bonito Flakes Easy and Cheap!! Soothing Bean Sprouts Soup Spinach and Shirasu Tossed with Mayonnaise Ginger Sauce Super Easy! Slippery Homemade Nametake (Preserved Nametake Mushrooms) Delicious Mackerel and Deep Fried Tofu with a Thick and Sweet Vinegar Sauce Tamagoyaki with Imitation Crab for School Trip or Sports Day Bentos For Character Bento: Locks of Hair for a Wiener Sausage Irresistible! Avocado Marinated in Ponzu Sauce and Aromatics Fried Eggs with Avocado and Cabbage Sautéed Mushrooms with Garlic & Butter Stir-fried Mushrooms with Nori Seaweed and Bonito Flakes Easy and Cheap!! Soothing Bean Sprouts Soup Spinach and Shirasu Tossed with Mayonnaise Ginger Sauce Super Easy! Slippery Homemade Nametake (Preserved Nametake Mushrooms)