AuthorBiteSizedCrispy potato croquettes with a savory squid filling.
Add the cut potatoes and garlic cloves to cold salted water. Bring to boil and cook until potatoes are tender.
Process/ mashed potatoes and garlic until smooth. Add the butter, and add salt & pepper to taste. Mix to incorporate
In a pan, sweat white onions, then add garlic and green bell pepper. Season with salt. Cook until fragrant, then add in squid ink
Add in squid, cover with lid and cook on low heat until tender
Add the cheeses to the hot potatoes. Eggs, salt and peppers, blended squid ink, squid and parsley and mix well.
Transfer them into a tray lined with plastic wrap or a silicone baking mat in ball shapes. Cool them in the freezer for 5 minutes or the refrigerator to about 15 to 20 minutes.
Prepare your frying station: Flour, Whisked Eggs, and Bread Crumbs
Deep fry until golden brown
Serve with Japanese mayo, Parmesan cheese, togarashi powder on top.
Ingredients
Directions
Add the cut potatoes and garlic cloves to cold salted water. Bring to boil and cook until potatoes are tender.
Process/ mashed potatoes and garlic until smooth. Add the butter, and add salt & pepper to taste. Mix to incorporate
In a pan, sweat white onions, then add garlic and green bell pepper. Season with salt. Cook until fragrant, then add in squid ink
Add in squid, cover with lid and cook on low heat until tender
Add the cheeses to the hot potatoes. Eggs, salt and peppers, blended squid ink, squid and parsley and mix well.
Transfer them into a tray lined with plastic wrap or a silicone baking mat in ball shapes. Cool them in the freezer for 5 minutes or the refrigerator to about 15 to 20 minutes.
Prepare your frying station: Flour, Whisked Eggs, and Bread Crumbs
Deep fry until golden brown
Serve with Japanese mayo, Parmesan cheese, togarashi powder on top.
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