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Korokke is the Japanese take on the French croquette, and is a very popular dish in Japan. Patties of mashed potato and ground beef are coated in panko and deep fried. Served with a delicious sauce, this comfort food cannot be beat!




Korokke is a Japanese potato croquette, and it combines potatoes with other various ingredients to make a filling meal that isn’t very heavy. The thing about potatoes is, the possibilities are endless. They have a great texture, and they are like a blank canvas, taste wise, so you can use them with all sorts of flavors.



This korokke recipe is a guaranteed crowd pleaser, whether you choose to serve them as part of your appetizer platter or as a side dish. They are nice and crispy on the outside; and the interior is soft and creamy. They are so versatile that you can eat them hot or cold.






Crispy and crunchy on the outside, soft and succulent on the inside, these Japanese korokke need to be tried to be believed. Adapted from French croquettes, korokke are mixtures of meat, potato and vegetables that have been molded into small round patties, covered in panko breadcrumbs, and fried until golden and crispy. Enjoy with rice and salad as a main meal, or make a featured dish in a bento lunch.






When you have leftover “korokkes,” making a sandwich the next day is always a great choice. Spread some mayonnaise on two pieces of soft white bread, add some shredded cabbage, and place a “korokke” on it. Combine the two pieces of bread, press a little, and take a bite. It’s one of my favorite sandwiches. It might be better than a leftover meatloaf sandwich.





Ingredients:


  1. 4 medium potatoes

  2. 2 cups vegetable oil

  3. 1/2 onion

  4. 1/2 tbs. salt

  5. 1 tsp. black pepper

  6. 1/4 cup all-purpose flour

  7. 1 egg (beaten)

  8. 1 cup panko breadcrumbs



Directions:


  1. Put a medium pot of water on to boil. Boil the peeled, quartered potatoes until softened.

  2. Drain the cooked potatoes in a colander and return to the pot. Mash the potatoes while they are hot.

  3. Heat a little oil in a medium skillet and saute the onion until cooked through.

  4. Form the cooled mixture with your hands into flattened, oval-shaped patties.

  5. Add the oil to a heavy-bottomed, deep pot and heat over medium-high heat to 350 F.

  6. Add the flour to one shallow bowl, the beaten egg to another, and the panko to another. Coat each potato patty with flour. Dip in beaten egg and let any excess drip off. Lastly, coat with the panko.

  7. Deep fry, working in batches if needed, until deep golden brown and crispy, flipping as needed. Don't over-crowd the pot. Drain on a cooling rack or paper towels and repeat with the remaining korokke.

  8. Serve hot with dipping sauce of your choosing.

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