Taro/Yam Croquettes

Wai Han Smith – 27 April 2015

This has been on my ‘to make’ list for along time but unfortunately I have not been able to source any yam or taro in my local area.  During my visit to Reading this weekend I wanted to make sure that I purchase some.  When visiting my good friend Jenny, I was shocked to see this massive Yam on her kitchen worktop.  To my delight she gave it to me 🙂

So today I was able to experiment and to try and make yam croquette, I was delighted at the results.

I have only made a plain ones today as I did not want to waste time making the filling if the outside did not pan out.  My lessons learnt so far is that, you must have enough oil for the amount of croquettes you wish to fry at any one time.  Also I found that if the temperature of the oil was not hot enough (above 150) the croquette would disintegrate.

Ingredients for the Taro part

260g to 280g Taro/Yam

1/4cup boiling water

1/4 cup of wheat starch

1/4 cup of lard or butter

1/2 tsp sugar

1/4 tsp salt

1/2 baking soda (bicarb soda)



The yam Jenny kindly gave me.
Yam peeled and sliced ready for steaming
the left is show the croquette before it is fried. The right is the fried version
crispy honeycomb on the outside and fluffy yam on the inside.

I was just experimenting today and hopefully tomorrow I will make the full monty with the meat filling.


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