Korokke are one of the greatest snacks or main courses in Japan! They are made from a mixture of mashed potatoes and ground beef, then covered with panko and deep-fried. The outside is incredibly crispy and the inside is soft and warm. Korokke are great for parties, lunch boxes, dinner and snacks!
I love Korokke! There are a lot of types Korokke cooked nowadays, but today I am going to introduce a classic one which is made of mashed potatoes and ground beef covered with panko and deep-fried. All generations love it so you can make it on special occasions, such as Christmas, Thanksgiving, birthday parties, and more!
If you are interested in other types of Korokke, I would like to also recommend Corn Korokke.
Potato & Meat Korokke (Croquette)
For Korokke Patties
- 1 large eggs
- 2 Tablespoon all-purpose flour
- 7 Tablespoon panko Add as much as you need. HERE is to buy panko
- 2 cup neutral-flavored oil (vegetable, rice bran, canola, etc) for deep-frying
For Korokke Patties
- Gather all the ingredients
- Peel and cut the potatoes into 1 inch square chunks. You will mash the potatoes, so don't worry about cutting them perfectly!
- Boil the water with a medium size pot. Once boiling, add cut potatoes and turn the heat to medium-low. The potatoes will be soft in 10 minutes. Check with a fork and if it's still hard, cook an extra 5 minutes.
- Drain the potatoes and put them in a medium bowl. Use a masher (I use a wooden masher) to mash them until smooth.
- Mince the onion.
- Use a medium size pan and add oil ( I use sesame oil ) for cooking and ground beef.
- When the ground beef turns brown (cooked through), add cut onion.
- When the onion turns clear, add nutmeg, black pepper, and salt. Mix through.
- Add ⑨ into the bowl(⑤). It is super hot so use a spatula to mix.
- Add soy sauce, sugar, mirin, and sake. Mix everything well so everything is equally seasoned.
- Flatten and divide into 4 portions with a spatula.
- Shape each portion into a flat circle.
For Breading & deep-frying
- 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 deep-frying oil in a small or medium pot and heat to 335F (168C). When it gets to the right temperature, add one Korokke and cook for 50 seconds each side.*1
- Let's serve! I personally love to add Tonkatsu sauce on top of it!