Roly Poly Taro Root Croquettes
Roly Poly Taro Root Croquettes

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, roly poly taro root croquettes. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Great recipe for Roly Poly Taro Root Croquettes. My dad sent me some fresh taro roots he harvested, so I tried mixing them with tuna to make croquettes. Boil the taro roots until they are soft enough to pierce through with a bamboo skewer. See recipes for Tuna Fish Kroket/Croquette, Tuna Croquette too.

Roly Poly Taro Root Croquettes is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Roly Poly Taro Root Croquettes is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can cook roly poly taro root croquettes using 8 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Roly Poly Taro Root Croquettes:
  1. Prepare 700 grams Taro root (satoimo), unpeeled
  2. Prepare 1/2 bunch Japanese leek (finely chopped)
  3. Prepare 1 can Canned tuna
  4. Prepare 2 tsp Miso
  5. Make ready 1 tsp Dashi stock granules
  6. Take 2 1/2 tbsp ★ Flour (cake flour)
  7. Prepare 3 tbsp ★ Water
  8. Take 1 Panko (for dredging)

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Steps to make Roly Poly Taro Root Croquettes:
  1. Remove dirt completely from the taro roots and boil in their skins. Remove from the heat and drain when the roots can be pierced through easily with a bamboo skewer.
  2. Remove the skins while the roots are still hot, then mash.
  3. Add the Japanese leek, well-drained tuna, miso and dashi.
  4. Mix well. (It takes some effort to blend the miso into the sticky taro root!)
  5. Roll the paste into balls about 4 cm in diameter. To prevent sticking, dampen your hands a bit before rolling.
  6. Mix the ★ ingredients together to make a flour-water paste. Coat the balls with the paste, then with panko.
  7. Deep-fry in oil heated to about 180 ℃ until golden brown.
  8. Ready to serve and ENJOY!

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