Koroke (Taro Croquettes) is a traditional Palauan recipe for a classic Japanese-inspired croquette of taro and pork with a tempura batter and breadcrumb coating. The full recipe is presented here and I hope you enjoy this classic Palauan version of: Taro Croquettes (Koroke).
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Tempura batter is often used for coating fish before frying in Palau. Here it's used instead of eggs to give these taro croquettes a breadcrumb coating.
Ingredients:
6 to 7 Taro corms
1 large Onion, minced
100g Pork offcuts (or minced pork)
1 tbsp garlic, minced
Salt and freshly-ground black pepper, to taste
Tempura batter (for dredging)
Panko breadcrumbs
Oil for deep frying
Method:
Place a frying pan over low heat. Add a little oil and use to gently cook the onion, stirring from time to time until translucent and aromatic (about 8 minutes).
Whilst the onion is cooking, peel the taro corms. Place in a microwave-safe dish and cook at 600W for 8 minutes. They should be soft and tender when done.
Massage the garlic into the pork and finely chop. Add to the pan with the onions to cook and season with salt and black pepper.
Mash the taro root in a bowl, add the fried onion and pork mixture, mixing with a wooden spatula.
Warm the oil for deep-frying and prepare tempura flour paste for dredging (for a tempura batter see this recipe for three-cornered leeks tempura).
Once the taro mixture has cooled, use dampened hands to form small balls, and arrange on a tray. Use your bare hands to form the balls to produce a smooth finish.
Dredge the taro balls in the tempura paste, coat in panko breadcrumbs, and deep fry until golden brown.
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