Description
Crispy Korokke (Japanese Croquettes) are golden, crunchy potato patties filled with a savory mixture of ground meat and onions, coated in panko breadcrumbs and deep-fried to perfection. This classic Japanese comfort food is perfect for a main course or appetizer, served hot with tonkatsu sauce and shredded cabbage.
Ingredients
Scale
Potato Mixture
- 4 medium russet potatoes (peeled and cut into chunks)
- 1/2 pound ground beef or pork
- 1 small onion (finely diced)
- 1 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
Breading and Frying
- 1 egg (beaten)
- 1/2 cup all-purpose flour
- 1 cup panko breadcrumbs
- Vegetable oil for frying
To Serve (Optional)
- Tonkatsu sauce
- Shredded cabbage
Instructions
- Boil Potatoes: Boil the peeled potato chunks in salted water for about 12–15 minutes until tender. Drain the water completely and mash the potatoes in a large bowl, then allow them to cool slightly.
- Cook Meat and Onion: In a skillet over medium heat, cook the ground beef or pork with finely diced onion until the meat is no longer pink and the onions have softened. Stir in soy sauce, salt, and black pepper and cook for another 1–2 minutes before removing from heat.
- Combine Mixture: Add the cooked meat and onion mixture along with butter into the mashed potatoes, mixing thoroughly. Let this filling cool completely before shaping.
- Shape Korokke: Form the potato mixture into oval or round patties around 1/2 inch thick, making about 8 croquettes.
- Prepare Breading Stations: Set up three shallow bowls: one with all-purpose flour, one with beaten egg, and one with panko breadcrumbs.
- Bread the Croquettes: Dredge each korokke first in flour, then dip into the beaten egg, and finally coat evenly with panko breadcrumbs.
- Fry Korokke: Heat about 1 inch of vegetable oil in a deep skillet or pot over medium heat. Fry the croquettes in batches for 2–3 minutes per side until they turn golden brown and crispy.
- Drain and Serve: Remove the fried korokke and drain excess oil on paper towels. Serve hot with optional tonkatsu sauce and shredded cabbage on the side.
Notes
- You can prepare korokke ahead of time and refrigerate them before frying.
- For a vegetarian version, omit the meat and sauté diced carrots or mushrooms with the onion to add to the mashed potatoes.
- Leftover korokke reheat well in the oven or air fryer, preserving their crispiness.
