Korokke Japanese Potato Croquettes
Crispy on the outside and irresistibly fluffy on the inside, Korokke, or Japanese Potato Croquettes, are a beloved Japanese comfort food that's perfect as an appetizer, snack, or main dish. This recipe combines creamy, mashed Russet potatoes with savory sautéed ground beef (or pork) and onions, seasoned with soy sauce for a umami-rich filling. The patties are coated in crunchy panko breadcrumbs and deep-fried to golden perfection, delivering a satisfying crunch in every bite. Ready in under an hour, these croquettes pair beautifully with a drizzle of tangy tonkatsu sauce or your favorite dipping sauce. Perfect for family dinners or casual gatherings, Korokke offers a delightful taste of Japan in the comfort of your own kitchen.
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Ingredients
- 4 medium (about 800g) Russet potatoes
- 200 grams Ground beef or pork
- 1 medium, finely chopped Onion
- 1 tablespoon Soy sauce
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 large, beaten Eggs
- 2 cups Panko breadcrumbs
- 4 cups (for frying) Vegetable oil
Directions
Step 1
Peel the potatoes and cut them into quarters. Place them in a pot of cold, salted water and bring to a boil. Cook for 15–20 minutes, or until the potatoes are fork-tender.
Step 2
Drain the potatoes and mash them in a large bowl until smooth. Set aside to cool slightly.
Step 3
While the potatoes are cooling, heat a skillet over medium heat and add the ground beef (or pork). Break it apart with a spatula and cook until browned, about 5 minutes.
Step 4
Add the finely chopped onion to the skillet and sauté with the meat until the onion is softened and translucent, about 3–4 minutes.
Step 5
Season the meat mixture with soy sauce, salt, and black pepper. Mix well, then remove from heat and allow to cool for 5 minutes.
Step 6
Combine the meat mixture with the mashed potatoes in the large bowl. Mix thoroughly until the ingredients are evenly distributed.
Step 7
Take a handful of the mixture (about 2–3 tablespoons) and shape it into an oval or round patty, roughly 2 inches wide and 1 inch thick. Repeat this process until all the mixture is used.
Step 8
Prepare a breading station with three shallow bowls: one for flour, one for beaten eggs, and one for panko breadcrumbs.
Step 9
Dredge each patty in flour, then dip it into the beaten eggs, and finally coat it with panko breadcrumbs. Ensure each patty is fully covered.
Step 10
Heat the vegetable oil in a deep pot or skillet to 170–180°C (340–360°F). Test the oil by dropping in a breadcrumb; it should sizzle and turn golden brown in a few seconds.
Step 11
Carefully fry the croquettes in batches, 3–4 at a time, for about 2–3 minutes per side, or until they are golden and crispy. Avoid overcrowding the pot.
Step 12
Remove the croquettes from the oil and drain them on a paper towel-lined plate.
Step 13
Serve the korokke hot with tonkatsu sauce or your favorite dipping sauce. Enjoy!
Nutrition Facts
| Serving size | (4725.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 11607.3 |
| Total Fat 890.3g | 0% |
| Saturated Fat 138.7g | 0% |
| Polyunsaturated Fat 537.6g | |
| Cholesterol 532mg | 0% |
| Sodium 3176.2mg | 0% |
| Total Carbohydrate 844.5g | 0% |
| Dietary Fiber 63.1g | 0% |
| Total Sugars 51.8g | |
| Protein 163.1g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 657.1mg | 0% |
| Iron 51.8mg | 0% |
| Potassium 18978.6mg | 0% |
Source of Calories