Description
Crispy Japanese Potato Croquettes, also known as Korokke, are golden-fried potato patties filled with mashed potatoes and a savory filling, often combined with ground meat or vegetables. These croquettes are a popular Japanese comfort food, crispy on the outside and tender on the inside. Perfect as a side dish, snack, or appetizer!
Ingredients
Scale
- 2 large potatoes, peeled and cut into chunks
- 1/4 cup onion, finely chopped
- 1/2 lb ground pork or beef (optional, for a non-vegetarian version)
- 1/4 cup panko breadcrumbs (for coating)
- 1/2 cup all-purpose flour (for coating)
- 2 large eggs, beaten (for coating)
- Salt and black pepper, to taste
- 2 tablespoons butter
- 2 tablespoons milk
- 1/2 teaspoon soy sauce (optional, for flavor)
- Vegetable oil, for frying
- Lettuce or cabbage, for serving (optional, for garnish)
Instructions
- Start by boiling the potatoes: Place the peeled potato chunks in a pot of salted water and bring to a boil. Cook for about 15 minutes or until the potatoes are fork-tender. Drain the potatoes and return them to the pot.
- While the potatoes are boiling, heat a pan over medium heat and melt butter. Add the chopped onion and cook until softened, about 4 minutes. If using ground meat, add it to the pan and cook until browned and cooked through. Season with salt and pepper.
- Once the potatoes are drained, mash them until smooth. Add the cooked onions and meat mixture (if using) to the mashed potatoes. Add soy sauce and milk, then mix well until everything is combined. Season with salt and pepper to taste.
- Shape the mashed potato mixture into oval or round patties, about 2-3 inches in diameter.
- Prepare the coating station: Place the flour in one shallow dish, the beaten eggs in another, and the panko breadcrumbs in a third.
- Dip each potato patty into the flour, then into the egg, and finally coat it with panko breadcrumbs, pressing gently to ensure an even coating.
- Heat vegetable oil in a frying pan over medium heat. Once the oil is hot, carefully add the croquettes to the pan and fry for about 3-4 minutes on each side, or until they are golden brown and crispy. You may need to fry them in batches to avoid overcrowding the pan.
- Remove the croquettes from the oil and drain them on paper towels to remove excess oil.
- Serve hot with a side of shredded lettuce or cabbage, and enjoy your crispy Japanese potato croquettes!
Notes
- If you prefer a vegetarian version, you can omit the meat and use only mashed potatoes and onions.
- For added flavor, you can mix a tablespoon of Dijon mustard or a pinch of nutmeg into the mashed potatoes.
- Make sure the oil is hot enough to prevent the croquettes from falling apart while frying. The oil should be around 350°F (175°C).
- Leftover croquettes can be stored in the fridge for 1-2 days and reheated in the oven or air fryer to maintain their crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish, Appetizer
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 croquette
- Calories: 180 kcal
- Sugar: 1g
- Sodium: 230mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg