Japanese potato croquettes (Korokke) コロッケ
User Reviews
5
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Cook Time
30 mins
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Total Time
40 mins
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Servings
8
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Calories
383 kcal
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Course
Side Dish, Main Course, Snacks
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Cuisine
Japanese
Japanese potato croquettes (Korokke) コロッケ
Description
Japanese potato croquettes (Korokke) blend mashed starchy potatoes with ground beef, finely chopped onions and carrots sautéed together. After boiling and slightly roughing up the potatoes to remove excess moisture, the mixture is formed into flat ovals. Each piece is then coated with a batter made of egg, mayonnaise, water, and flour before being rolled in Japanese-style panko breadcrumbs, which contribute to a light, crisp crust.
These croquettes are deep-fried until golden and crisp on the outside, offering a soft, warm, and fluffy interior with savory, tender beef and vegetables throughout. The layers of textures come from the fluffy mashed potato base combined with the crunchy, panko coating.
Korokke can be made smaller for bento lunch boxes or frozen before frying to prepare ahead. When frying, testing oil temperature with a breadcrumb ensures the ideal frying heat. The recipe advises choosing starchy potatoes like Russets and explains the benefits of using panko breadcrumbs for the crunch. Variations in coating methods streamline preparation by combining batter steps.
Ingredients
- 1lb/500g potato 1, starchy
- 0.3lb/120g ground beef
- 0.15lb/70g onion *2
- 0.15lb/70g carrot *3
- 1/2 tbs olive oil
- cooking oil for deep frying
Coating
- 1 egg
- 4 tbs plain flour
- 3 tbs water
- 1 tbs mayonnaise Kewpie brand
- 2 cups panko bread crumbs 4, Japanese style
Instructions
- Peel and dice the potatoes.
- Cook the potatoes in boiling water for about 10 minutes.
- While the potato is being cooked, chop the onion and carrot finely and set aside.
- Heat olive oil in a frying pan over high heat and add the mince to cook.
- When the color of most of the ground beef changes, add onion and carrot to cook for about 5 minutes. Season with salt and pepper. Set aside.
- Check if the potatoes are cooked by inserting a skewer. If it goes through, the potato is cooked.
- Strain the water from the potatoes, put them back in the pot and shake them around to rough up the outsides a little. *5
- Then mash the potato with a potato masher while the potato is warm.
- Add cooked ground beef, onion and carrot to the mashed potato and combine them all well.
- Divide the mix into 8 equal sized flat ovals. *6
- Combine the egg, water, mayonnaise, and flour in a small bowl to make a batter. *7
- Coat each of the ovals with the batter, then place the potato oval into the panko crumbs.
- Coat all potato ovals with the panko crumbs.
- Heat deep frying oil in a deep pan until it reaches around 350°F (180°C). *8
- Fry each of the potato ovals until crispy and golden brown.
- Serve croquettes with salad leaves or any side dish of your choice. *9
Notes
- Use starchy potatoes like Russets for the best texture in Korokke.
- Roughing up boiled potatoes before mashing helps reduce moisture for a fluffier interior.
- Japanese-style panko breadcrumbs create a crispier crust; homemade panko from white bread can substitute.
- Check oil temperature by dropping a breadcrumb; it should sink halfway then float back up to ensure proper frying heat.
- Korokke can be frozen wrapped individually after assembly and fried from frozen for convenient meals.
- The coating batter combining egg, mayonnaise, flour, and water is a quicker method than traditional flour-egg-panko steps.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Calories | 383kcal | 19% |
| Carbohydrates | 61g | 20% |
| Protein | 13g | 26% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 31mg | 10% |
| Sodium | 472mg | 20% |
| Potassium | 473mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1490IU | 30% |
| Vitamin C | 4.7mg | 5% |
| Calcium | 127mg | 13% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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