Description

Potato Mochi Delight combines fluffy mashed potatoes with glutinous rice flour to create chewy, golden-fried mochi patties. This simple and savory snack is enhanced with a drizzle of soy sauce, crunchy sesame seeds, and fresh green onions, making it a perfect appetizer or side dish with a delightful texture and balanced flavor.

Ingredients

Scale

Main Ingredients

2 medium-sized potatoes, peeled and cut into chunks (Use starchy potatoes for the best texture)
1 cup glutinous rice flour (Essential for mochi texture)
1/2 cup water (Adjust as needed for dough consistency)
1 tablespoon sugar (Balances the flavors)

For Frying and Garnish

Oil for frying, as needed (Use oil with a high smoke point)
2 tablespoons soy sauce (For drizzle before serving)
Sesame seeds, to taste (Adds crunch and flavor)
Chopped green onions, to taste (Freshness and color)

Instructions

Preparation: Boil the potato chunks in a pot of salted water until tender, about 15-20 minutes. Drain well.
Mash Potatoes: Mash the boiled potatoes until smooth and free of lumps to create a soft base for the dough.
Make Dough: In a mixing bowl, combine the mashed potatoes, glutinous rice flour, water, and sugar. Mix thoroughly until a smooth and elastic dough forms, adjusting water as necessary for the right consistency.
Form Patties: Divide the dough into small, equal-sized balls, then flatten each ball slightly to prepare for frying.
Heat Oil: Heat oil in a frying pan over medium heat, ensuring enough oil to shallow fry the mochi patties evenly.
Fry Mochi: Cook the flattened dough pieces in batches, frying each side for approximately 3-4 minutes until golden brown and crispy on the outside.
Drain: Remove the fried mochi from the pan and place on paper towels to drain excess oil.
Garnish and Serve: Drizzle the hot mochi with soy sauce, then sprinkle sesame seeds and chopped green onions over the top. Serve warm to enjoy the best texture and flavor.

Notes

Use starchy potatoes such as Russet for a fluffier and better-textured mochi dough.
Adjust the water quantity depending on the moisture content of the potatoes to get a pliable dough.
Frying oil should be heated to medium, not too hot, to avoid burning the outside while leaving the inside undercooked.
These mochi patties are best served immediately while warm and crispy.
For a gluten-free version, confirm your soy sauce is gluten-free or substitute with tamari.
You can add a pinch of salt to the dough if you prefer a slightly savory mochi base.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Snack
Method: Frying
Cuisine: Japanese-inspired

Keywords: potato mochi, fried mochi, savory mochi, Japanese snack, glutinous rice flour recipe, crispy mochi