Crispy and chewy potato mochi. These bite size snacks are perfect for a party appetizer, lunch box treat, or even a quick snack after work.
These potato mochi are chewy, soft, crispy on the outside, and both sweet and salty. These fried potato mochi taste delicious!
Potato mochi is made from a combination of potatoes, glutinous rice flour, and salt.
When you combine these three simple ingredients and fry them, it makes for the perfect combination.
What is Mochi?
Mochi is a popular Japanese snack which is made from sweet glutinous rice flour (mochiko flour).
These delicious Japanese rice cakes can be both sweet or savory and are served in a variety of different ways.
Potato mochi is a type of “agemochi.” This is a popular Japanese snack food. Typically, agemochi is made from frying mochi (Japanese rice cakes).
When fried, mochi becomes crispy on the outside, and soft and chewy on the inside.
Potato mochi is perfect on its own, or with a dipping sauce. Below is a simple recipe for a quick and easy dipping sauce which goes perfect with this potato mochi recipe. Simply mix all the ingredients together in a small mixing bowl.
- 1 ½ tablespoons soy sauce
- 1 ¼ tablespoons sugar
- 1 ¾ teaspoons mirin
- 1 ¾ teaspoons water
Why You'll Love This Recipe
- This potato mochi recipe has 6 ingredients.
- It takes less than an hour to make.
- Perfect for a quick snack and can be made in advance.
- Only four simple steps to make these delicious bites.
Cost To Make
Estimated cost = $1.40, or $0.12 a mochi
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
- Potato: Diced
- Glutinous rice flour (mochiko flour/sweet rice flour): This is what gives the mochi it’s chewy and soft texture.
- Oil for shallow frying
- Nori (seaweed sheets)
Step One: In a medium saucepan, place the potatoes in boiling water until they are submerged. Cook until the potatoes are tender.
Drain the potatoes and mash until smooth.
Step Two: In a medium size mixing bowl or pot, place the mashed potatoes and add the ¼ cup glutinous rice flour, salt, and 1 tablespoon cold water.
Mix well. Taste for seasoning. If you want more salt, add some now. If you find your mixture is a bit dry, add a splash of water and mix it through.
Step Three: Shape the potato and rice flour mixture into balls that weigh about 28 grams (0.987 ounces).Slightly flatten the balls to form patties.
Step Four: Using a medium frying pan, heat oil for frying. Place potato patties in frying pan and cook until the patties are golden brown on both sides.
Once cooked, garnish with cut pieces of nori if desired and serve.
Store these potato mochi in an airtight container in the fridge for 1 to 2 days. To reheat, place them in a frying pan over low to medium heat.
No, mochiko flour is not the same as potato starch.
Mochiko flour, also known as glutinous rice flour, is made from sweet glutinous rice that has been pounded into a flour form.
Potato starch is a starch which is made from crushed potatoes.
No, mochiko rice flour (also known as glutinous rice flour or sweet rice flour) is needed to make mochi.
This kind of flour gives the mochi its stretchy, chewy, and soft texture.
More Mochi Recipes
Looking for other delicious and easy mochi recipes to enjoy? Then you might like to try chocolate mochi, ube butter mochi, Nutella mochi, dairy free chocolate chip muffins, potato mochi, mochi pancakes, biscoff baked mochi donuts, mochi bread, mochi cookies, or even mango mochi.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
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- Potato Masher
- 300 grams (10.58 ounces) potato diced
- Water to boil potatoes plus 1 tablespoon cold water extra
- ¼ cup (25 grams, 0.88 ounces) glutinous rice flour (mochiko flour)
- ¾ teaspoon salt or to taste
- Oil for shallow frying
- Nori seaweed sheets, to garnish
- In a medium saucepan, place the potatoes in boiling water until they are submerged. Cook until the potatoes are tender. Drain the potatoes and mash until smooth.
- In a medium size mixing bowl or pot, place the potatoes and add the glutinous rice flour, salt, and 1 tablespoon cold water. Mix well. Taste for seasoning. If you want more salt, add some now.
- Shape the potato and rice flour mixture into balls that weigh about 28 grams (0.987 ounces). Slightly flatten the balls to form patties.
- Using a medium frying pan, heat oil for frying. Place potato patties in frying pan and cook until the patties are golden brown on both sides. Once cooked, garnish with cut pieces of nori if desired and serve.