Korokke (Japanese potato croquettes)
コロッケ · Potato, onion and carrot croquettes in a crisp panko shell
On Tokyo's covered shopping streets, from Togoshi Ginza to Sunamachi, butcher and deli counters fry korokke all afternoon and sell them in paper sleeves to children on their way home from school. This vegetarian version keeps the soft, slightly sweet filling of buttery mashed potato with onion and carrot, wrapped in a jagged panko crust that shatters when you bite it. Eat them hot with a drizzle of thick sweet-savoury sauce and a pile of shredded cabbage, or tuck one cold into a bento. The usual mistake is a wet mash: steam-dry the potatoes well and let the filling cool completely, or the croquettes split open in the oil. Chef's tip: chill the shaped, crumbed croquettes for 30 minutes before frying so the coating sets firm.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the filling
- 1 ⅓ lb floury potatoespeeled and cut into 4 cm chunks
- ⅔ oz butter
- 1 tbsp vegetable oil
- 1 onionfinely chopped
- 1 carrotsmall, finely diced
- ¾ tsp salt
- ¼ tsp white pepper
- 1 tsp sugar
For the coating
- 1 ¾ oz plain flour
- 1 eggbeaten with 1 tbsp water
- 2 ⅞ oz panko breadcrumbs
To fry and serve
- 1 litre vegetable oilfor deep-frying
- 7 oz white cabbage (optional)very finely shredded and kept in iced water
- 4 tbsp tonkatsu or okonomi-style sauce (optional)
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Method
0/8 doneStep 1: Put 1 ⅓ lb floury potatoes in a pan, cover with cold water and bring to the boil. Simmer until a knife slides in with no resistance.
15 minStep 2: Drain well, return to the hot pan over a low heat and shake for 1–2 minutes until the surface looks dry and floury. This is what stops the croquettes bursting.
2 minStep 3: Meanwhile heat 1 tbsp vegetable oil in a frying pan over a medium heat and cook 1 onion and 1 carrot until soft and the onion is light golden.
8 minStep 4: Mash the potatoes with ⅔ oz butter, leaving a few small lumps for texture. Mix in the onion and carrot, ¾ tsp salt, ¼ tsp white pepper and 1 tsp sugar. Spread on a plate and leave until completely cold.
20 minStep 5: Divide into 8 portions and shape each into a flat oval about 2 cm thick, smoothing any cracks with damp hands.
Step 6: Set out 1 ¾ oz plain flour, 1 egg and 2 ⅞ oz panko breadcrumbs in three shallow dishes. Dust each croquette in flour, dip in egg and press firmly into panko on all sides. Chill for 30 minutes.
30 minStep 7: Heat 1 litre vegetable oil in a deep pan to 350°F. Fry 3–4 croquettes at a time, turning once, until deep golden all over. The filling is already cooked, so you are only crisping the shell and heating it through.
4 minStep 8: Drain on a rack, then serve hot with 7 oz white cabbage and a drizzle of 4 tbsp tonkatsu or okonomi-style sauce.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 7 g
- Carbs
- 46 g
- Fat
- 13 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does korokke (Japanese potato croquettes) take?
- About 60 minutes in total: 40 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of floury potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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