Description
Japanese Croquettes, or Korokke, are crispy, golden patties made from fluffy mashed potatoes combined with savory ground beef and caramelized onions. These deep-fried delights are coated with panko breadcrumbs for an irresistible crunch, typically served with tangy tonkatsu sauce and shredded cabbage. This classic Japanese comfort food offers a perfect blend of textures and flavors, ideal as a snack, appetizer, or main dish.
Ingredients
Scale
Potatoes
- 2 lb russet potatoes (about 4 potatoes)
Meat & Vegetables
- 1 onion (9.6 oz, 272 g)
- 1 lb ground beef (85% lean)
Seasonings & Fats
- 1 Tbsp neutral oil (for cooking onion and meat)
- 1 Tbsp unsalted butter (for the potatoes)
- ½ tsp Diamond Crystal kosher salt (for meat)
- ¼ tsp freshly ground black pepper (for meat)
- ½ tsp Diamond Crystal kosher salt (for potatoes)
- ¼ tsp freshly ground black pepper (for potatoes)
Breading & Frying
- ½ cup all-purpose flour (plain flour)
- 2 cups panko (Japanese breadcrumbs)
- 3 large eggs (50 g each without shell)
- 4 cups neutral oil (or enough for 2 inches / 5 cm deep frying)
To Serve
- Tonkatsu sauce (store bought or homemade)
Instructions
- Before You Start: Prepare all ingredients and note that patties require 15 minutes resting time in the refrigerator.
- Boil the Potatoes: Wash, peel, and quarter the russet potatoes. Place them in a large pot with cold water, cover with lid slightly ajar, bring to medium boil, then simmer gently until tender, about 30–35 minutes total.
- Prepare Onion and Meat: Finely mince the onion by making precise cuts. Heat 1 Tbsp neutral oil in a skillet over medium heat and add the minced onions. Cook undisturbed to develop a light char for 12–15 minutes until translucent and tender.
- Cook Ground Beef: Add ground beef to the skillet with onions, season with ½ tsp salt and ¼ tsp pepper. Break meat apart and cook until no longer pink. Remove from heat and set aside.
- Drain and Dry Potatoes: Check potato doneness by skewer. Drain water carefully, then return pot to low heat and shake to evaporate excess moisture for 1–2 minutes until potatoes look powdery and dry.
- Mash Potatoes: Transfer potatoes to a bowl while hot, mash leaving some chunks for texture. Add 1 Tbsp unsalted butter, ½ tsp salt, and ¼ tsp pepper; mix gently.
- Combine Meat and Potatoes: If meat releases liquid, tilt pan to separate it. Add meat mixture to mashed potatoes and mix gently to combine.
- Form Patties: Shape the mixture into oval patties about 3 inches (7.5 cm) long. Avoid air pockets to prevent breakage during frying.
- Chill Patties: Place patties on a tray and refrigerate uncovered for 15–30 minutes to firm up and prevent bursting when fried.
- Prepare Breading Stations: Set up bowls with flour, beaten eggs, and panko breadcrumbs separately.
- Bread the Patties: Dredge each patty in flour, shake off excess, dip in beaten eggs, then coat evenly with panko. Press gently to help crumbs adhere.
- Heat Oil for Frying: Heat 4 cups neutral oil in a medium pot to 340–350ºF (170–180ºC), ensuring at least 2 inches (5 cm) depth for full submersion. Use a thermometer to monitor temperature.
- Deep-Fry Croquettes: Fry 2–3 croquettes at a time for 2–3 minutes until golden brown. Do not move until the first side is crisp to avoid breaking coating. Avoid overcrowding to maintain oil temperature.
- Drain and Cool: Transfer fried croquettes onto a wire rack or paper towel-lined plate to drain excess oil. Repeat with remaining croquettes.
- Serve: Serve warm with tonkatsu sauce and optionally shredded green cabbage and tomato wedges for garnish.
- Storage and Reheating: Store leftovers airtight in freezer for up to one month. To reheat, bake defrosted croquettes at 350ºF (180ºC) for 15–20 minutes or frozen for 45 minutes until heated through.
Notes
- Using russet potatoes gives the best fluffy texture for absorbing flavors.
- Chilling patties before frying prevents them from bursting due to steam.
- Ensure onions are cooked dry and caramelized to avoid soggy croquettes.
- Deep-frying at the correct oil temperature results in a crispy coating without excess oil absorption.
- Resting patties in the fridge is crucial for texture and structural integrity during frying.
- You can substitute tonkatsu sauce with Worcestershire sauce mixed with ketchup and soy sauce if unavailable.
- Leftover croquettes freeze well and can be reheated in the oven for best texture retention.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Keywords: Japanese croquettes, Korokke, deep-fried potato patties, panko croquettes, tonkatsu sauce, Japanese comfort food
