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.
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.Print
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
2–4 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