Description
Crispy Japanese Potato Croquettes, also known as Korokke, are a delightful combination of creamy mashed potatoes mixed with sautéed onions and optionally savory ground meat. These croquettes are breaded in flour, egg, and panko breadcrumbs, then fried to golden perfection, offering a crunchy exterior with a soft, flavorful interior. Perfect as a snack, appetizer, or side dish, they are traditionally served with shredded lettuce or cabbage.
Ingredients
Scale
Potato Mixture
- 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)
- 2 tablespoons butter
- 2 tablespoons milk
- 1/2 teaspoon soy sauce (optional, for flavor)
- Salt and black pepper, to taste
Coating
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/4 cup panko breadcrumbs
For Frying
- Vegetable oil, for frying
Serving
- Lettuce or cabbage, for serving (optional)
Instructions
- Boil 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.
- Sauté onions and meat: 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.
- Mash potatoes and mix: Once the potatoes are drained, mash them until smooth. Add the cooked onions and meat mixture (if using) to the mashed potatoes. Stir in soy sauce and milk, then mix well until everything is combined. Adjust seasoning with salt and pepper to taste.
- Shape croquettes: Form the mashed potato mixture into oval or round patties, about 2-3 inches in diameter.
- Prepare coating station: Place the flour in one shallow dish, beaten eggs in another, and panko breadcrumbs in a third dish for coating.
- Coat the croquettes: Dip each potato patty first into the flour, then into the egg, and finally coat with panko breadcrumbs, pressing gently to ensure an even coating on all sides.
- Fry the croquettes: Heat vegetable oil in a frying pan over medium heat. Once hot, add the croquettes carefully and fry for about 3-4 minutes per side, or until golden brown and crispy. Fry in batches if necessary to avoid overcrowding the pan.
- Drain excess oil: Remove the croquettes from the oil and place them on paper towels to drain any excess oil.
- Serve: Serve the croquettes hot with a side of shredded lettuce or cabbage for garnish and enjoy their crispy, savory goodness!
Notes
- For a vegetarian version, omit the ground meat and consider adding sautéed mushrooms for extra flavor and texture.
- You can prepare the croquettes in advance and refrigerate them before frying for convenience.
- If you prefer a healthier alternative, bake the croquettes in a preheated oven at 400°F (200°C) for 20-25 minutes, flipping halfway through.
- Adjust seasoning according to taste preference; a splash of Worcestershire sauce adds a nice depth of flavor if desired.
- Panko breadcrumbs are essential for the signature crunch; regular breadcrumbs will result in a softer crust.
