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Korokke
Korokke - a fantastic Japanese recipe: deep fried and panko coated potato croquettes.
Course
Appetiser
Cuisine
Japanese
Prep Time
15
minutes
Cook Time
1
hour
30
minutes
Total Time
1
hour
45
minutes
Servings
16
Author
Manuela Zangara
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
Put the potatoes in a large pot, cover with water and bring to a boil. Cook the potatoes until soft.
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).
Transfer the potatoes into a large bowl and mash them. Add salt, pepper and butter.
In the meantime, finely chop the onion and sauté it with the oil, until soft. Turn off the heat and let it cool.
Add the onion to the mashed potatoes and mix well.
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.
Dredge each korokke in flour, egg and Panko and put them back in the fridge till you are ready to fry them.
Deep fry them over medium high heat, until golden brown.
Transfer the korokke to a plate covered with paper towels to absorb any excess oil.
Serve immediately.