Potato Tempura Casserole
A delicious Japanese-inspired casserole featuring crispy potato tempura, topped with a light and fluffy egg mixture.
Ingredients
- ●2 large potatoespeeled and thinly sliced
- ●1 cup, cubed lovely light german breadpreferably stale
- ●1 cup, crushed casserolefor crunch
- ●1/2 cup vegetable oilfor frying
- ●2 large eggsbeaten
- ●2 tbsp sakeoptional
- ●1 tsp soy sauceoptional
Instructions
- 1
Preheat the oil in a deep frying pan to 180°C.
- 2
Dredge the potato slices in flour, shaking off excess.
- 3
Fry the potatoes in batches until golden brown, about 3-4 minutes per batch.
- 4
Drain the tempura on paper towels.
- 5
In a separate pan, sauté the cubed bread until lightly toasted.
- 6
In a large bowl, whisk together the beaten eggs, sake, and soy sauce (if using).
- 7
In a greased 20cm square baking dish, create a layer of tempura potatoes.
- 8
Top with a layer of toasted bread, followed by a layer of crushed casserole.
- 9
Repeat this process until all ingredients are used, finishing with a layer of tempura potatoes on top.
- 10
Pour the egg mixture over the potatoes and smooth the surface.
- 11
Bake in a preheated oven at 180°C for 25-30 minutes, or until the egg is set and golden brown.
- 12
Serve hot and enjoy!