Sweet potato and sesame croquettes

Satsuma-imo kurogoma korokke

By: Tim Anderson
From: JapanEasy
Makes: 12–16 croquettes
Photographer: Laura Edwards

Japanese croquettes, or korokke, are often potato-based rather than béchamel-based. This pleases me for two reasons: 1) potatoes are easier to work with than béchamel, and 2) potatoes have a nicer flavour than béchamel. And that’s especially true in the case of sweet potatoes. These work well as a main on their own, or as a side dish… and, come to think of it, even as a dessert if you serve them with ice cream and maple syrup.

Not difficult. Says a-who? Sesame

Ingredients

Quantity	Ingredient
700g	sweet potatoes, peeled, diced and briefly soaked in cold water
	salt
2 tablespoons	each of black and white sesame seeds, toasted and crushed
200g	panko breadcrumbs
	plain flour, as needed
2	eggs, beaten
	oil, for deep frying, about 1 litre
	Ponzu, to serve
or	see method for ingredients, to serve

Method

Simmer the sweet potatoes in water until just tender, then drain and leave to cool and dry. Mash together with salt to taste, and half the crushed sesame seeds. If the mixture is still warm, transfer to the fridge until chilled.
Combine the remaining sesame seeds with the panko. Roll the cooled mash into croquette shapes, about 5 cm long and 2 1/2 cm across, and roll these in flour, 3 or 4 at a time, until completely coated. Dunk them in the beaten egg, then roll them in the panko-sesame mixture to coat completely.
Pour your oil into a very deep, wide saucepan (or pot) to come no higher than halfway up the sides. Heat to 180ºC and fry the croquettes for about 5 minutes, until golden brown, then drain on kitchen paper. Serve with tonkatsu sauce or ponzu.

Tags:

Sweet potato and sesame croquettes

Satsuma-imo kurogoma korokke

Ingredients

Method

Recipes

Books

Authors

Collections

Store

The Feed