About the Food
The most delicious fried snack. Made with a blend of potatoes, tapioca flour, and edamame, giving it a soft texture inside and a crispy exterior when bitten. It’s most enjoyable when eaten with bird’s eye chili.
Ingredients
A. Croquette
- Fried potatoes 500 grams
- Tapioca flour 100 grams
- Garlic 2 cloves
- Salt ½ tsp
- Chicken bouillon powder ½ tsp
B. Filling
- Edamame Edashi 100 grams
- Chicken 200 grams
- Garlic 1 clove
- Chili peppers 3 pieces
- Salt ½ tsp
- Sugar to taste
- Pepper ¼ tsp
- Chicken bouillon powder ½ tsp
Preparation Steps
- Soak the Edamame Edashi in hot water for 2 minutes, then peel the skins and roughly chop. Set aside.
- Fry the cleaned and chopped potatoes until cooked over medium heat. Set aside.
- Sauté the garlic until fragrant. Set aside.
- Combine the potatoes, garlic, salt, and chicken bouillon powder, then blend until smooth.
- Add the tapioca flour and blend again until the dough is smooth. Set aside.
- Sauté the fried shallots until fragrant, then cook the chicken until evenly cooked.
- Add the chili peppers, sugar, salt, and chicken bouillon powder, then adjust the seasoning.
- Add the Edashi and continue cooking. Set aside.
- Take a portion of the potato dough, flatten it, and add the Edamame filling, then shape it into a croquette. Repeat until all dough is used.
- Coat the croquettes with flour, then fry over medium heat. Drain excess oil.
- The Edamame Potato Croquettes are ready to serve!