In accordance with one of my Spring Break resolutions (cooking real food made of things that don't require an ingredient list on the back of the box), I chose this Korean side dish as my first triumph. Whether or not this is really anything like anything served in Korea is up for debate, but I'm sure the woman from Goshen, IN who contributed this recipe really knows her stuff (probably not).
Korean Vegetable Croquettes
(From Extending the Table)
Mix together:
1 cup potatoes, coarsely grated
3/4 cup carrots, coarsely grated (you can actually use any veggie you want, but carrots are recommended)
1/2 cup onions, chopped
1 clove garlic, minced (or, if you're me, more)
Make batter of:
3/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
2 eggs, beaten
1/4 cup water
Stir batter into vegetables.Heat in skillet 1/2 cup oil.
Drop vegetable mixture into hot oil by teaspoons or tablespoons depending on size desired. Fry until browned on both sides. Drain on paper. Serve hot.
Now, if you're like me (afraid of fire, oil, and geometrically afraid of fire and oil together), you'll likely not use all 1/2 cup of oil at once. However, if you don't, you'll probably end up using it all eventually, as the oil cooks off the pan (and soaks grossly and artery-cloggingly into the croquettes because it's not hot enough
and you have to let them sit in the oil for like 3 minutes). Bottom line: go big or go home (but be careful) - heat that sucker up with enough oil that the croquettes can sit in them and fry up quickly. Also, small is good here - they'll cook a lot faster.I dipped mine in a little Teriyaki sauce (which, unfortunately, was not home made), water, and Sriracha (made by the Asian gods of awesome). I also cooked up some rice and stir fried some asparagus and chard in a little soy, water, sugar, ginger, sesame oil, and garlic (a la Kim circa 2006).
Then I thoroughly covered everything with more Sriracha (= the best).
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