Japanese Potato Croquettes (Korokke)
These crispy Japanese Potato Croquettes, or Korokke, are golden on the outside and creamy on the inside. A popular Japanese street snack that’s easy to make and vegetarian-friendly.
Ingredients
- 4 medium potatoes Yukon Gold or russet, peeled and chopped
- 1 small onion finely diced
- 1 tbsp unsalted butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup all-purpose flour or gluten-free substitute
- 2 large eggs beaten
- 1 1/2 cups panko breadcrumbs
- Neutral oil like canola or vegetable, for frying
Instructions
- Boil potatoes in salted water until fork-tender. Drain and mash while hot.
- Sauté diced onion in butter until soft and lightly golden.
- Mix mashed potatoes with sautéed onion, salt, and pepper.
- Shape the mixture into 8–10 oval patties. Chill in the fridge for 20–30 minutes to firm up.
- Dredge each patty in flour, dip in egg, then coat in panko.
- Heat oil in a frying pan over medium heat. Fry croquettes in batches, 2–3 minutes per side, until crispy and golden.
- Drain on paper towels and serve hot with tonkatsu sauce or a drizzle of ketchup.
Notes
NUTRITION FACTS (PER SERVING)
Calories: 285Carbohydrates: 32g (12% DV)
Protein: 5g (10% DV)
Fat: 16g (20% DV)
Saturated Fat: 3g (15% DV)
Cholesterol: 60mg (20% DV)
Sodium: 290mg (13% DV)
Fiber: 3g (10% DV)
Sugar: 2g Nutrition facts are estimates only and may vary based on specific ingredients used.