Potato recipes-Less starch Cauliflower Croquette


It’s finally getting cold out there.. I was so hot and muggy a couple days ago. Now all of sudden it’s becoming more like winter… I don’t remember having just about right climate as autumn this year…Anyways,, I would like to share some hot stuff to enjoy for your snack time! In Japan, we have so many kinds of croquettes. Mostly made with mashed potato mixing in a little bit of other ingredients. Having this type of food makes you so stuffed with lots of starch. This time I used generous amount of cauliflower instead of just mashed potato so it can lighten up the texture! Unlike traditional croquettes, It has nice succulent filling. You can easily eat many pieces at once!! Good thing is, it contents less starch than traditional ones. So you can feel rather less guilty of having this type of snack!!

[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ makes 6~8 ~
300g Potatoes
300g Cauliflower
2~3 tbs Parmesan cheese
Salt & Pepper to taste
1 cup All purpose flour
1 Egg
1 cut Bread crumbs

[ Directions ]

1-
1. This time I happened to have beautiful yellow cauliflower in my fridge.
Of course you CAN use regular white cauliflowers!
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Q. Any differences other than color?
A. It may not give that much difference in texture or taste.. Some may say yellow ones have more buttery flavor,,
The main idea for this recipe is to use less starch to make lighter texture. So you don’t have to desperately look for yellow cauliflowers!

2-
2. Cut into small pieces and rinse well under running water.

2-
3. Blanch them until it changes into dark color.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Do not cook too long. You want to save some crunchiness.

2-
4. Remove from the pot and drain out excess water while cooling off.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
This type of vegetables have lots of buds which can easily hold water. Do not put into iced water to cool off otherwise it gets too soggy!

2-
5. Cook potatoes from cold water with salt in it.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Remember, most of the vegetables grown in soil such as potatoes,carrots, should be cooked from cold water while other vegetables grown above the soil such as leaves, beans,should be cooked from boiling water.

2-
6. Cook over low medium heat for about 30 minutes or it gets soft.
You can check by poking with chopsticks. See if it penetrates easily..
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Cooking a whole piece is the best way to boil potato. This way you can seal all the flavor and gives you sweetness after being cooked. But if you are in a hurry, you CAN peel and slice and cook. Using a steamer or microwave are other ways to cook.

2-
7. Remove the skin while still hot.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
A cold potato skin is very hard to remove…

2-
8. Transfer into a large stainless bowl and mash them.

2-
9. But do NOT mash too fine. You may want to enjoy some chunks of potato. Besides, if it gets mashed too fine it can produce unwanted sticky texture.

2-
10. Chop the cauliflowers.

2-
11. Add into the mashed potato.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
You could change the ratio of potato and cauliflower.

2-
12. Add parmesan cheese, salt, black pepper.

2-
13. Let’s start rolling~! You can first roll into balls. Make sure all the materials are stuck together.

2-
14. You can then form into whatever the shape you like! This time I rolled into flat round shape.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
How you shape is up to you. Just make sure they don’t have too pointy part. Otherwise, it breaks off easily while doing the flowing process.

2-
15. Though, they are only 6 in the picture, I was able to make 8 pieces.

2-
16. Dust each piece with all purpose flour. Tap off the excess flour.

2-
17. Drench into egg mixture. Make sure to drain off the excess mixture.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
You can add about 1tbs water into egg mixture. Diluted egg mixture is much easier to handle.

2-
18. Finally cover with bread crumbs. You can lightly press the surface to secure the crumbs.

2-
19. After breading, let it sit for about 5 minutes so the crumbs will stick very well.

2-
20. If you make a big batch, you can put into ziploc and store in the freezer.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
You can store them for about 2~3 weeks. Deep fry them without thawing out on low temperature oil (160 ℃) about 6 minutes or so..

1-
21. Heat oil to about 175~180℃.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Q. Can you bake them instead?
A. Yes, you can bake into 200℃ preheated oven. Bake until golden brown.

2-
22. If you don’t have a thermometer, you can add pinch of breadcrumbs. If the crumbs sink half way and float, come out with fine bubbles, it’s ready!

2-
23. Gently place a piece into a pot. You can use dotted ladle.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
To maintain the temperature, don’t put too many pieces at once.

2-
24. Deep fry until golden brown.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
The filling itself is already cooked before hand. You don’t need to deep fry for a long time..

2-
25. Place on the rack and drain out the excess oil.

2-
26. This croquettes are already very tasteful. But if you want to go with dipping sauce, you can serve with ketchup and some dashes of Tabasco!!

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