Kamaboko Patties

Kamaboko fritters and dipping sauce

May 19, 2023

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.

Kamaboko fritters - closeup

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.

Kamaboko fritters


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

Kamaboko Fritters

  • Author: She’s Almost Always Hungry
  • Total Time: 23 minutes
  • Yield: 4 1x


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.



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

24 tablespoons water

oil for frying


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.


*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


  • 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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