Fried Potato Balls (Japanese Korokke/Croquet) - Kraft Recipes Top
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Fried Potato Balls (Japanese Korokke/Croquet)

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  • 1. Peel potatoes and cut in halves or pieces. Cook potatoes until soft in boiling water with salt. Add broccoli and boil until the broccoli is soft.
  • 2. Mash potatoes and broccoli together, and then mix in corn, black pepper, and soy sauce. Roll the vegetable mixture into ~20 balls. If preferred, put a cube of cheese or shredded cheese into the middle of the croquet. (If desired, the balls can be frozen or chilled at this stage. It is easier to cover with batter when they are chilled.)
  • 3. Combine flours and water to make batter. Dip the potato balls in the batter, then cover with the panko bread crumbs.
  • 4. Heat the oil in a deep-frying pan over medium high heat. Carefully slip the balls into the hot oil and deep-fry, turning gently and fry until the balls turn golden brown and crisp. Remove and drain them on paper towels. Enjoy!

Special Equipment Needed


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