Okara-Soya Pulp Crouquettes / 豆渣丸子



Okara (oh-KAR-uh)or soya pulp is the high fiber remnant after the production of soya milk or tofu/bean-curd. Okara is a Japanese word, meaning "the honorable shell." In China, okara is known (in pinyin ) as douzha / "soy lees", or doufu zha / "tofu lees". Soya pulp or residue in plain English.
I usually make soya milk or tofu with a machine, therefore the okara will be cooked during the process.
  • 1 Egg white
  • 1 Whole egg
  • 2 tbsp Cornstarch
  • 1/2 tsp Chicken bouillon
  • Salt and pepper to taste
  • Some frying oil
  1. Dice carrot, bell pepper and black fungus. Place them in a mixing bowl. Squeeze excess water out of okara and add into the vegetable dices. Mix in chopped scallions, shallot fritters, egg white, egg and starch. Flavour the mass with chicken bouillon, salt and pepper to taste. Combine all the ingredients.
  2. Heat up oil till 180C/350F. Form the mixture into balls and low them down to the heated oil. Fry until golden brown. Alternatively you can fry the okara balls lightly coated with sweet potato-starch, as a result, okara croquettes taste more crispy. Serve with any preferred sauce.

3 comments:

5 Star Foodie 19/3/09 04:44

Okara is a new ingredient to me - thanks for the info on it! The croquettes look so yummy!

[Reply]
Angie's Recipes 19/3/09 06:42

5 star foodie, thank you for your constant support!

[Reply]
Lavanya 19/3/09 07:38

dish is new to me..looks so yummy!!
yes angie..dosa and rice pancakes are same..you can get black gram dal(slpit/whole) in any indian grocery..try it n let me know?

[Reply]


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