👨‍🍳 Instruktioner

1. 1

   In a large bowl, combine the drained tuna, chopped kangkum, chopped yellow onion, soy sauce, and salt. Mix well.

   💡 Proffstips: Ensure the kangkum is well-drained to prevent excess moisture in the fritters.
2. 2

   In a separate bowl, whisk together the flour, eggs, and water until a smooth, pourable batter forms. Add more water if needed to reach the desired consistency.

   💡 Proffstips: The batter should be thin enough to coat the ingredients but not so watery that it doesn't adhere.
3. 3

   Add the tuna mixture to the batter and stir gently to combine, ensuring all ingredients are coated.

   💡 Proffstips: Be careful not to overmix, which can make the fritters tough.
4. 4

   Heat vegetable oil in a deep frying pan or pot over medium-high heat to about 350°F (175°C).

   💡 Proffstips: Use a thermometer to ensure the oil is at the correct temperature for even frying.
5. 5

   Carefully drop spoonfuls of the korokke mixture into the hot oil, being careful not to overcrowd the pan. Fry for about 4-5 minutes per side, or until golden brown and crispy.

   💡 Proffstips: Fry in batches to maintain oil temperature and ensure even cooking.
6. 6

   Remove the fried korokke with a slotted spoon and drain on paper towels.

   💡 Proffstips: Allow excess oil to drain off to maintain crispiness.
7. 7

   Serve hot with a dipping sauce of your choice (e.g., soy sauce, sweet chili sauce).

   💡 Proffstips: Korokke are best enjoyed fresh and hot.