Kamaboko is a common ingredient in Hawaii. It can be used in a dip or as a garnish in a bowl of saimin. Another way to enjoy this Japanese fishcake is to shred it up along with some veggies and mix it in a batter to fry up into little snack patties.
Shred/Chop, Mix, and Fry
There really isn’t much to this recipe. Kamaboko is shredded and mixed with some shredded carrots, chopped water chestnuts, and chopped scallions. The patties are held together with a thick pancake-like batter and pan fried until golden brown.
If you can’t find kamaboko, imitation crab meat works just as well – shredded and cut into 1″ lengths.
Serving
The patties are more substantial and aren’t as crispy as kakikage (vegetable tempura fritters). They hold up well to stronger-flavored Asian dipping sauces.
Serve these patties immediately, while still warm. If you have leftovers, they should be heated in an air fryer or toaster oven to try to capture a bit of the outside crispiness. Don’t reheat in the microwave.
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Kamaboko Fritters
- Total Time: 23 minutes
- Yield: 4 1x
Description
These little snack patties are lightly fried and are packed with kamaboko and veggies. Serve with your favorite Asian dipping sauce for an easy and quick starter.
Ingredients
1 6-ounce block kamaboko, shredded*
1 medium carrot, grated (medium grate, not fine)
1 8-ounce can water chestnuts, drained and chopped
3 stalks scallions, sliced
3/4 cup flour
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg, beaten
2–4 tablespoons water
oil for frying
Instructions
In a bowl, combine flour, sugar, salt, pepper, egg, and 2 tablespoons of water.
Add the remaining ingredients, except the oil. If needed, add more water, one tablespoon at a time. Batter should resemble and very thick pancake batter.
Heat a skillet over medium heat with a very thin layer of oil. You are shallow frying, not deep frying.
Drop 1-tablespoon sized spoonfuls into the pan and cook until lightly browned, about 3 minutes per side. Repeat with remaining batter, adding oil as necessary.
Drain on paper towel.
Serve warm with your favorite Asian dipping sauce.
Notes
*May substitute with imitation crab meat – shredded and cut into 1″ lengths.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Appetizers
- Cuisine: Hawaiian-American
Nutrition
- Calories: 232.23
- Sugar: 6.04 g
- Sodium: 624.65 mg
- Fat: 5.31 g
- Saturated Fat: 0.95 g
- Carbohydrates: 34.82 g
- Fiber: 3.54 g
- Protein: 11.57 g
- Cholesterol: 46.02 mg
Keywords: kamaboko, water chestnuts, carrots, green onions
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