Delicious "hoku hoku" Japanese potato croquettes recipe
Strain the water from the potatoes, put them back in the pot and shake them around to rough up the outsides a little.
Coat all potato ovals with the panko crumbs.
Heat deep frying oil in a deep pan until it reaches around 180 degrees Celsius (350 degrees Fahrenheit). If you don’t have a thermometer you can check if the oil is the correct temperature by dropping a bread crumb into the oil. If the bread crumb drops about halfway down into the oil, then floats back up – you are at the perfect temperature.
Fry each of the potato ovals until crispy and golden brown.
Serve croquettes with salad leaves or any side dish of your choice.
carolies of the potato croquettes are indication only as the deep frying oil is difficult to accurately measured.
The croquettes can be freezed