Spring Potato Croquettes
Enjoy the great texture of freshly picked potatoes. Serve with tomatoes for a cute presentation.
Photographed by Shin Ebisu
Calorie count is per serving
Ingredients (Serves 2)
- 2 spring potatoes (small) (about 150 g)
- 2 stalks asparagus peel
- 25 g konbu (reserved from konbu dashi)
- 40 g corn kernels (canned)
- 1 tbsp nagaimo yam (grated)
- Panko, as needed
- 1 lettuce leaf
- 1 sweet tomato
- Salt, as needed
- 1 tbsp potato starch
- Flour, as needed
- Oil for deep frying
Make a light incision around the potatoes and boil in salted water for about half an hour until they are tender enough to pierce with a bamboo skewer. Peel while hot, starting from the incision.
Chop the asparagus peel and konbu.
Put the potatoes in a bowl and mash. Add the asparagus peel, konbu, corn and potato starch and mix thoroughly. Divide into two and shape into balls. Coat with flour and dredge in the grated yam. Bread with panko.
Heat the oil to 180°C and fry the croquettes at medium heat until golden brown. Raise the heat to high and fry for 10 seconds to add crispness. Remove and drain. Tear the lettuce leaf in half and place each half on a serving dish. Cut the tomato into 5 mm dices and place on the lettuce. Place the croquette on top.