Korokke (コロッケ) were my youngest daughter’s favourite snack during our trip to Japan! Korokke are potato croquettes coated in panko and then deep fried. In Japan you can find many different kinds of korokke and I have already shared with you the recipe for Beef Korokke and Cheese Korokke. Today’s recipe is the basic version as they are just plain potato (and onion) croquettes. This doesn’t mean that they don;t taste delicious though. In fact, they are an amazing vegetarian option! I like to dip them in some Tonkatsu sauce before eating them and I highly recommend you give it a go! Enjoy!
Korokke
Korokke - a fantastic Japanese recipe: deep fried and panko coated potato croquettes.
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 16
Ingredients
- 900 gms – 2 lbs. potatoes peeled and roughly chopped
- Salt & pepper to taste
- 15 gms – 1 tbsp butter
- 2 tbsp oil
- 1 large onion
- Salt & pepper to taste
- 3 eggs
- 2 cups Panko
- ½ cup flour
- Oil for deep frying
- Tonkatsu Sauce to serve (optional)
Instructions
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Put the potatoes in a large pot, cover with water and bring to a boil. Cook the potatoes until soft.
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Drain the potatoes and put them back on the fire, on low heat, so that any remaining moisture evaporates (be careful not to burn the potatoes).
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In the meantime, finely chop the onion and sauté it with the oil, until soft. Turn off the heat and let it cool.
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Add the onion to the mashed potatoes and mix well.
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While the mixture is still warm, but not too hot, start shaping the korokke into patties. Let them rest in the fridge for 15-30 minutes.
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Dredge each korokke in flour, egg and Panko and put them back in the fridge till you are ready to fry them.
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Deep fry them over medium high heat, until golden brown.
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Transfer the korokke to a plate covered with paper towels to absorb any excess oil.
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Serve immediately.
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