Jelly Fry (Okara and Potato Fritters)

Name: Jelly Fry (Okara and Potato Fritters)
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 20 servings
Cuisine: Japanese
Ingredients: fresh okara 340 g; potatoes 300 g; wheat flour 40 g; egg 1 piece; carrot 60 g; onion 70 g; salt 3 g; ground pepper 1 g; oil for deep-frying 1000 ml; Worcestershire sauce 60 ml; chuno sauce 40 ml

Quick answer

Total time: 85 min
Level: Medium
Servings: 20 servings
Ingredients: 11

About this dish

In Gyoda, Saitama, okara and skin-steamed potato are kneaded with carrot, onion, flour and egg, shaped into flat oval coins and fried with no breadcrumb coating.

The jelly in the name has nothing to do with dessert; it is thought to have drifted from zeni fry, or coin fry, after the koban-like shape. A Gyoda teahouse owner who served in the Russo-Japanese War is said to have adapted it from a vegetable bun of northeastern China, and it was common by the late Meiji period. The hot fritters get a brief dip in a six-to-four blend of Worcestershire and chuno sauces.

Ingredients

servings

IngredientAmount

egg1 piece

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Instructions

7 steps

1

Wash 300g potatoes with their skins on and steam for 20 to 25 minutes.

When a skewer passes easily through the centers, peel them while hot and mash until no lumps remain.
2

Finely mince 60g carrot and 70g onion to pieces no larger than 3mm.

Put 340g fresh okara in a large bowl and press and fold it with the palm for 3 minutes to remove large air pockets.
3

Add the mashed potato, minced carrot and onion, 40g flour, 1 egg, 3g salt, and 1g pepper to the okara.

Knead for 3 to 4 minutes until no dry flour remains and a squeezed portion holds without cracking.
4

Divide the mixture into 20 portions of about 43g.

Press out air between the palms and shape each into a flat oval coin about 7cm long, 4cm wide, and 1.5cm thick, smoothing any cracks at the edges.
5

Heat 1000ml frying oil to 160°C in a deep heavy pot.

Add 4 pieces at a time without letting them touch and fry for 4 to 5 minutes, turning once, until both sides are golden.
6

Split open one fritter from the first batch and confirm the center is hot with no wet egg-and-flour paste.

Drain fully cooked jelly fries on a rack for only 30 seconds, and return the oil to 160°C before each remaining batch.
7

Mix 60ml Worcestershire sauce and 40ml chuno sauce in a wide bowl for a six-to-four blend.

Dip each freshly fried jelly fry for 2 seconds per side, place on a rack for 30 seconds, and serve warm.