Teresa's Recipes
Crispy Okara Croquettes
Delight in these crispy okara croquettes, a savory treat made from leftover soybean pulp, also known as okara. These croquettes are not only a fantastic way to reduce food waste, but they also pack a punch of flavor with a satisfying crunch on the outside and a soft, flavorful filling on the inside. Traditionally enjoyed in Japanese cuisine, these croquettes are perfect as an appetizer or a snack, and can be paired with a tangy dipping sauce for an extra burst of flavor.
Ingredients
- for frying Vegetable oil
- to taste Salt
- to taste Black pepper
- 2 tablespoons Soy sauce
- 1, beaten Egg
- 1 cup (plus more for coating) Breadcrumbs
- 2 cloves, minced Garlic
- 1 medium, grated Carrot
- 1 small, finely chopped Onion
- 2 cups Okara
- for serving Dipping sauce (optional)
Dietary Notes
- Servings: 4
- Dish Type: Appetizer
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 250
- Fat: 12g
- Carbs: 30g
- Protein: 8g
- Sodium: 400mg
- Sugar: 3g
Instructions
- In a large bowl, combine the okara, chopped onion, grated carrot, minced garlic, breadcrumbs, beaten egg, soy sauce, salt, and pepper. Mix well until all ingredients are evenly combined.
- Shape the mixture into small croquettes, about 2 inches in diameter.
- Heat vegetable oil in a frying pan over medium heat, enough to cover the bottom of the pan.
- Fry the croquettes in batches, being careful not to overcrowd the pan, until golden brown and crispy, about 3-4 minutes per side.
- Once cooked, remove the croquettes from the pan and place them on a paper towel-lined plate to drain excess oil.
- Serve the okara croquettes hot as an appetizer or snack. Enjoy them on their own or with a tangy dipping sauce.
Tips
- For a spicier kick, add a teaspoon of chili powder to the mixture.
- You can incorporate other vegetables such as peas or corn for added flavor and nutrition.
- If you prefer a healthier option, try baking the croquettes at 400°F (200°C) for 20-25 minutes, flipping halfway through, until golden brown.