Local Moco: Kamaboko fries up nicely into fritters
Kamaboko, a sweet steamed fish cake beloved by local eaters, is turned into fritters at the hand of Muriel Miura in this recipe.
Mahalo for reading the Honolulu Star-Advertiser!
You're reading a premium story. Read the full story with our Print & Digital Subscription.
Already a subscriber? Log in now to continue reading this story.
Kamaboko, a sweet steamed fish cake beloved by local eaters, is turned into fritters at the hand of Muriel Miura, longtime cooking instructor and author of “Celebrating in Hawai‘i.”
By Muriel Miura
- 3/4 cup flour
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 1/4 cup water
- 1 egg, slightly beaten
- 1/2 cup minced kamaboko (fish cake) or fresh shrimp
- 1/4 cup minced green onions or chives
- 1 quart canola oil. for frying
Combine dry ingredients. Add egg to water and beat until frothy. Mix into dry ingredients all at once, stirring only to moisten dry ingredients.
Add kamaboko or shrimp and green onions or chives, and mix well.
Heat oil to 375 degrees. Drop batter by teaspoonful into heated oil. Fry 1 minute or until delicately brown. Drain on absorbent paper.
Serve hot with a meal or as pupu. Makes 18 to 24 fritters.
Nutritional information unavailable.
Find “Celebrating in Hawai‘i” at Barnes & Noble and wherever books are sold; on amazon.com; and at Mutual Publishing, 1215 Center St., Suite 210. Call Mutual at 732-1709.
and our Terms of Service