Okara Fritters - The Aimless Cook at Downtownfood

On today's show, I am with Chef Darren Maclean from Downtownfood as we make some delicious okara fritters on part 3 of our special on soybeans. You will be amazed by how light and fluffy these fritters are when you bite into them. Enjoy and thanks for watching.

Watch here Part 1 Soy Milk and Part 2 Silken Tofu of the Soybean Recipe Series.


For the batter
Minced pork 3 Ounce
Chili paste 1 Teaspoon
Ginger 1 Teaspoon , minced
Sugar 1 Teaspoon
Mirin 1 Tablespoon
Soy sauce 2 Tablespoon
Green onions 3 Medium , chopped
Carrot 1 Medium , grated
Oyster mushrooms 1/2 Cup (8 tbs) , chopped
Eggs 2 Medium
Salt 1 Pinch
Kimchi 2 Tablespoon
Okara 7 Ounce (Leftover lees, or pulp from the soymilk making process)
Flour 1 Cup (16 tbs)
Dashi 1 Cup (16 tbs)
For deep frying fritters
Oil 2 Cup (32 tbs) (As needed for deep frying)



1. In a large mixing bowl, combine all the ingredients (for the batter) and mix well to make a batter.

2. Put the batter in a saucepan on medium high heat and cook slowly for about 8 minutes, stirring frequently until the mixture tightens up and absorbs most of the liquid. (You should have something like thick pancake batter or mashed potatoes).

3. Heat some oil in a pot or deep fryer to about 325 F.

4. Using 2 spoons, carefully drop the batter into the oil and cook for 4-5 minutes until golden brown.

5. Drain well on paper towels.


6. Serve with your favorite toppings. (Chef used green onions, nitsume (unagi sauce), gochujang, and kewpie mayo to top the Okara fritters).

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 321Calories from Fat 130

 % Daily Value*

Total Fat 15 g23.1%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 2342 mg97.58%

Total Carbohydrates 34 g11.3%

Dietary Fiber 1 g4%

Sugars 2 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet