Taro croquette
By cooking the grated taro, the starchy texture will harden and give it a chewy texture. Adjust the time to chin according to the wattage of your home microwave. The taro is seasoned so you can enjoy it as is, but if it doesn't have enough flavor, you can also pour sauce or ketchup if you like.
How to make it
1
Peel the taro, grated, and place in a bowl. Without plastic wrapping, leave in the microwave for 3 minutes, then remove once to cook evenly and mix the whole thing. Repeat this three times.
2
It's fine as long as the taro comes together. While it's hot, add salt and coarsely smelt black pepper to season.
3
Once the seeds have cooled down, divide them into three equal parts, wrap the cut cheddar cheese into dice and mold them into bales.
4
Apply batter the flour, beaten eggs, and breadcrumbs in order, and fry in deep frying oil at around 160 to 170°C. The seeds are cooked, so just add a golden fried color.
5
Remove onto a net and drain the oil. Serve in a bowl and it's finished.
3 ingredients
-
- the taro skin peeled and grated
- 200g
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- Cheddar cheese
- 30g
-
- Used as a cake flour
- Appropriate amount
-
- a beaten egg coat
- Appropriate amount
-
- Used as a bread
- Appropriate amount
-
- Fried oil
- Appropriate amount
[PR]
There's still time to make your end-of-year hometown tax donation! - Popular gifts may sell out early, so hurry!
- Limited-time event "Furunavi WEEK" from November 28th to December 7th. During the period, we will be offering amazing gifts in return for donations selected from each category. -
Seasonal Recommendations
As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
