Description
Crispy Korokke are traditional Japanese croquettes made from mashed russet potatoes mixed with seasoned ground beef or pork, coated in panko breadcrumbs, and deep-fried to golden perfection. These savory patties offer a delightful crunchy exterior with a soft, flavorful interior and are perfect as a main course served with tonkatsu sauce and shredded cabbage.
Ingredients
Scale
Potato Mixture
- 1 lb russet potatoes (peeled and chopped)
- Salt and pepper to taste
Meat Mixture
- 1/2 lb ground beef or pork
- 1 small onion (finely chopped)
- 1 tablespoon soy sauce
- Salt and pepper to taste
- 1 tablespoon vegetable oil
Breading
- 1/2 cup all-purpose flour
- 2 eggs (beaten)
- 1 cup panko breadcrumbs
For Frying and Serving
- Vegetable oil for frying
- Tonkatsu sauce (optional, for serving)
- Shredded cabbage (optional, for serving)
Instructions
- Prepare the potatoes: Boil the peeled and chopped potatoes in salted water for 12–15 minutes, or until tender. Drain well and mash until smooth. Set aside to cool slightly.
- Cook the meat and onions: Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the finely chopped onion and cook until translucent, about 3 minutes. Add the ground beef or pork and cook until browned, breaking up the meat with a spatula. Stir in soy sauce, salt, and pepper to taste.
- Combine mixtures: Mix the cooked meat and onion mixture thoroughly with the mashed potatoes until evenly combined.
- Shape the patties: Form the mixture into oval-shaped patties about 3 inches long, ensuring they hold together well.
- Prepare for breading: Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Bread the patties: Dredge each patty first in the flour, then dip into the beaten eggs, and finally coat evenly with panko breadcrumbs.
- Fry the korokke: Heat vegetable oil in a deep pan to 350°F (175°C). Fry the patties in batches for 2–3 minutes per side until they are golden brown and crispy.
- Drain and serve: Remove the fried korokke and drain on paper towels. Serve hot with tonkatsu sauce and shredded cabbage if desired.
Notes
- Make-ahead tip: Shape the korokke and freeze them uncooked. When ready to eat, fry from frozen, adding 1–2 extra minutes to the cooking time.
- Vegetarian alternative: Substitute ground meat with mashed vegetables or mushrooms for a meat-free version.
- Ensure oil temperature stays consistent at 350°F for crispy, evenly fried korokke.
- Use good-quality panko breadcrumbs for the best crispy texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
