These are a "B-class gourmet" speciality of Gyoda in Saitama prefecture. They don't have jelly in them though! They are dense and soft on the inside and crispy on the outside with no batter or breadcrumb coating. They're healthier than croquettes, and children love them.
Boil the potatoes and mash them with a fork. Add the skim milk and salt and pepper while still hot, and mix well.
Finely chop the onion and carrot, and mix them with the okara and flour. Add the mashed potato from Step 1 plus the egg, and mix well until smooth and moist.
Form them into small oval patties that are about 50 g each.
I usually deep fry them after resting them in the refrigerator for 1-2 hours. I think it's OK to deep fry them immediately though.
Deep fry in 160°C oil for 1 to 2 minutes per side until browned to your liking.
Dip the freshly fried fries in Japanese Worcestershire-style sauce, and they're done!
Story Behind this Recipe
I go to eat jelly fries at a speciality restaurant in Gyoda City occasionally since I like them a lot. I wanted to eat them at home too, and after a lot of research I made my own version, which were approved by my kids, who eat them up happily. Eat more okara; it's really good for you!
The skim milk is optional! You can use heavy cream or coffee cream instead! Add any of them while the potato is still hot. Adjust the amount of vegetable additions to your taste too. Cover with sauce as soon as they're fried. Use whichever Worcestershire-type sauce you like.