Description
Crispy Japanese Potato Croquettes, known as Korokke, are golden fried patties made from mashed russet potatoes mixed with savory ground meat, coated with panko breadcrumbs for extra crunch. These delicious appetizer-sized croquettes combine tender interiors with crispy exteriors, perfect served hot with tonkatsu sauce or Japanese mayo.
Ingredients
Scale
Main Ingredients
- 1 1/2 pounds russet potatoes, peeled and cut into chunks
- 1/2 small onion, finely chopped
- 1/2 pound ground beef or pork
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil
Breading
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
For Frying
- Oil for frying (about 1 inch in skillet)
Instructions
- Boil the Potatoes: Place peeled and chunked potatoes in a large pot with salted water. Bring to a boil and cook until tender, about 15–20 minutes. Drain and mash the potatoes until smooth, then set aside to cool slightly.
- Sauté Onions and Cook Meat: Heat vegetable oil in a skillet over medium heat. Add finely chopped onion and sauté until soft, about 3–4 minutes. Add ground beef or pork and cook until browned. Stir in soy sauce, mirin, salt, and black pepper. Cook for 2 more minutes, then remove from heat.
- Combine Mixture: Mix the mashed potatoes thoroughly with the cooked meat and onion mixture until well combined.
- Shape Croquettes: Form the potato and meat mixture into oval patties, roughly the size of your palm.
- Set Up Breading Station: Prepare three separate shallow bowls containing flour, beaten eggs, and panko breadcrumbs.
- Coat Croquettes: Dredge each patty in flour, dip in beaten eggs, then coat evenly with panko breadcrumbs.
- Heat Oil and Fry: Heat about 1 inch of oil in a deep skillet to 350°F (175°C). Fry croquettes in batches until golden brown and crispy, about 2–3 minutes per side. Drain on paper towel-lined plates.
- Serve Hot: Serve the crispy croquettes immediately with tonkatsu sauce, Japanese mayo, or your preferred dipping sauce.
Notes
- For a vegetarian version, omit the meat and sauté finely chopped vegetables such as carrots, mushrooms, or corn as a substitute.
- Croquettes freeze well; fry directly from frozen adding a few extra minutes to the cooking time.
- Ensure oil is at the correct temperature to avoid greasy croquettes.
- Use panko breadcrumbs for the crispiest texture.
