Japanese Potato Croquettes (Korokke)
Ingredients
- 2 cups hot mashed potatoes, such as Russet or Idaho
- 2 tbsps butter
- 1/4 tsp salt or to taste
- 1/4 tsp black pepper or to taste
- 1/8 tsp cayenne pepper, optional
- 1 tbsp minced white onion or to taste
- 1 egg yolk
- 1 tbsp minced fresh parsley
Coating:
- 1 Beaten egg combined with 1 or 2 tablespoons cold water for dipping
- All-purpose flour as needed
- Panko (Japanese dried breadcrumbs) as needed*
- Vegetable oil for deep-frying as needed
Garnish:
- Watercress or parsley sprigs
- Tonkatsu sauce
Instructions
- Mix all croquette ingredients lightly together (a few lumps are okay). Taste and adjust seasonings if necessary.
- Form the croquettes into desired shapes: typical Japanese shapes are either short thick cylinders or small thick patties. Lightly pat all-over with flour (dusting off the excess), dip into egg mixture, and roll in the breadcrumbs, patting off any excess.
- Quickly deep fry the croquettes in the oil until golden brown, turning once. Don't crowd the pan when doing. Drain briefly on paper towels and serve on a heated platter, garnishing the plate either with watercress or parsley sprigs. Pass Tonkatsu sauce separately. Serve piping hot.
Notes
Some popular variations include:
- Add in cooked ground beef (only use a little), carrot and onion to make Ground Beef & Potato Croquettes. You could also add in minced sauteed mushrooms if you want more vegetables. Lotus root or gobo (burdock root) could also be a variation (minced and boiled before mixing into potato mixture.)
- Kani (Crab) Cream Croquette: Uses a white cream sauce, and add in canned or fresh crab as a rich and yummy alternative.
- You can add in bacon and cheese if you like. Just adding grated cheese to potatoes would also be another tasty option.
- Try sweet potato instead of potatoes, or do a combo of both.
- Season with curry powder to make Curry Croquette for a different flavor.
- To make a complete meal of Korokke, serve with miso soup and rice, garnishing the plate with sliced tomatoes and julienned cabbage (sengiri).