Easy & Simple Korokke (Japanese Potato Croquettes)
Crispy, panko-breaded Japanese potato croquettes deep fried to perfection! This easy Korokke recipe uses simple ingredients and are perfect for potato-lovers. A delicious appetizer, side dish, or snack that is family-friendly, restaurant-quality, and budget-friendly. Note: This recipe is vegetarian.
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- vegetable oil (or any neutral oil for deep frying)
- 6 small-medium russet potatoes (peeled and quartered)
- 1 small yellow onion (or white onion, finely diced)
- 1 tbsp vegetable oil (or any neutral oil to fry onions)
- 2-3 tsp curry powder (optional)
- 1 tsp garlic powder
- 1 tsp salt
- 1/4 tsp black pepper
- 2 large eggs (beaten)
- 1/4 cup cornstarch (or potato starch / tapioca starch / all-purpose flour)
- 1.5 cups panko breadcrumbs
- 2 tbsp Ketchup
- 1 tbsp Vegetarian Stir Fry Sauce (or oyster sauce, if you're not vegetarian)
- 5 tsp Vegan Worcestershire sauce (or Worcestershire sauce, if you're not vegetarian)
- 2 1/4 tsp white granulated sugar (or granulated cane sugar)
Instructions
- 1
In a large pot filled with enough water, bring it to a boil on medium-high heat. Boil the peeled and chopped potatoes for 15 minutes until fork tender. Strain and transfer into a large mixing bowl.
- 2
Heat 1 tablespoon (15 ml) vegetable oil in a large pan on medium heat and fry onions until softened and translucent. Add the onions to the large mixing bowl with the potatoes and then season with salt, garlic powder, black pepper and curry powder.
- 3
Mash the potatoes and onions until smooth. Mix well until evenly distributed and divide into 8 equal portions.
- 4
Roll each portion into oval-shaped balls and chill them in the fridge for 15 minutes (do not skip this step or they will crumble apart during the coating process).
- 5
Set up three dredging stations using large shallow plates: one with cornstarch, one with beaten egg, and one with panko breadcrumbs. Roll each potato ball first in cornstarch, then the egg, and finally the breadcrumbs until fully coated.
- 6
Heat 2 inches of vegetable oil in a large pan or medium pot on medium heat until you reach a temperature of 325-350 F or insert a wooden chopstick into the oil and look for rapid bubbles.
- 7
Deep fry in small batches (a couple at a time) until golden and crispy, about 3-4 minutes, flipping over halfway. Remove and transfer to a wire rack or paper towel-lined plate to remove excess oil.
- 8
In a small bowl, combine the above listed tonkatsu sauce ingredients and serve with korokke. Or enjoy with kewpie mayo, sriracha mayo, or ketchup!