Corn Korokke
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.
Ingredients
- 2 russet potatoes about 500-550g
- 150 g Canned corn
- 1/2 teaspoon salt
- 1 1/2 teaspoon bouillon
- 2 Tablespoon milk
For Breading
- 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
Instructions
Preparation
- 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.
Let's cook
- 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!
Notes
* if you add more than 2 Korokkes into the oil at a time, the oil's temperature will drop suddenly so you can't deep-fry well. So make sure you add 1-2 at one time.
Nutrition
Calories: 127.91kcalCarbohydrates: 24.45gProtein: 4.45gFat: 1.37gSodium: 1795.85mgFiber: 2.93gSugar: 2.16g
Tried this recipe?Let us know how it was!