Corn Korokke is a classic Japanese dish. It is made from a mixture of mashed potatoes and corn, then coated with panko and deep-fried. The outside is crispy and the inside is soft and creamy! We eat it by itself, with rice, or with salad.
Korokke is well known and loved by all ages in Japan. We have it at school lunch, in Bento boxes, at convenience stores and of course so many households have it for dinner!
Corn Korokke is one of my memorable foods from Japan. When I was a student, I played tennis after school and I was always hungry before I even got back home. There was a little food stand on my way home and I used to buy one Corn Korokke which cost 80 cents at the time. It was the perfect size and filled me up before I ate my mom’s dinner.
I think Corn Korokke is one of the tastiest and cheapest meals you can cook. In this article, I will explain simple and basic Corn Korokke.
What is Korokke meaning?
It is said that Korokke is originally from the French word croquette. It was mainly eaten with a white sauce base but around1872 it was brought to Japan and changed to a potato base to better suite the Japanese palate. In French cooking, croquettes are served as an appetizer; but in Japan, Korokke is eaten as an appetizer, snack, or as a main dish!
There are a lot of different Korokke recipes and in this article I explain Corn Korokke!
Japanese Corn Korokke is made from a mixture of mashed potatoes and corn, then coated with panko and deep-fried. It is crispy outside and creamy and soft inside. Everyone loves this dish but it’s especially popular with kids!
Tips for making the best Corn Korokke
So as I said, making Corn Korokke is so easy! But here are some tips for making the best Corn Korokke!
Two tips for Korokke
- 1st Flour – 2nd Egg – 3rd Panko
- Mash the potatoes well
Just those two tips.
Before deep-frying, you have to coat the Flour, Egg, and Panko in order, so that the Korokke doesn’t break and comes out nice and crispy!
And If you don’t mash the potatoes well, it causes the shape to break after deep-frying. So make sure to mash well (I use a wood masher).
Other Korokke ideas besides Corn
So I mentioned there are a lot of different types of Korokke recipes. Here are some of the more popular ideas!
1. Kabocha Korokke
Kabocha Korokke is made in Autumn. Simply use Kabocha instead of potato!
2. Kani Cream Korokke
Kani is crab. I always love it when I get Kani Cream Korokke in my bento box!
The ingredients are;
3. Vegetable Korokke
Vegetable Korokke is made by simply adding carrot and onion to your normal Korokke recipe.
4. Sweet Potato Korokke
This is a basic Korokke in Japan. Using a mixture of sweet potatoes and ground meat to make Korokke!
5. Cheese Korokke
Some households add cheese to the middle of their Korokke!
Similar Recipes to Corn Korokke on Oishi Book
- Menchi Katsu (メンチカツ – Ground Meat Cutlet）
- Cheesy Pumpkin Croquette (Cheese Kabocha Korokke)
- Korokke ( コロッケ – Japanese Meat and Potato Croquette)
- 2 russet potatoes about 500-550g
- 150 g Canned corn
- 1/2 teaspoon salt
- 1 1/2 teaspoon bouillon
- 2 Tablespoon milk
- 1 large egg(s)
- 2 Tablespoon all-purpose flour Add more if you need
- 7 Tablespoon panko Add more if you need
- 2 cup neutral-flavored oil (vegetable, rice bran, canola, etc) for deep-fly
- Peel and cut the potatoes into 1 inch square chunks.
- Put in a microwave-safe bowl, and cover with cling wrap. Microwave for 5-6 minutes.
- Open the cling wrap, and smash the potato right away.
- Add Canned corn, salt, bouillon, and milk and mix well.
- Divide the mixture into four servings, and shape each of them into a flat circle.
- Cover each Korokke with flour and dust with extra flour.
- Beat an egg in a bowl and dip your floured Korokke, making sure to coat them completely.
- Cover with panko after dipping the Korokke in egg.
- Add oil in a small or medium pot and heat to 335F (168C). When it gets to the right temperature, add 1-2 Korokkes and cook for 40 seconds each side.*1
- Let's serve! You can eat it by itself or with rice would be perfect too!