Potato Korokke (Japanese Croquette)
My kids love potatoes in most, if not all forms—so warm, crispy Japanese potato croquettes disappear quickly in this house. It’s pretty easy to make with a rice cooker that can steam the potatoes, and also easy to jazz up by mixing in different things: hotdog, ham, chorizo, shrimp, imitation crab, ground beef, chives, jalapeno, and cheese are just some of the many ways you can make these deep fried delights special. I prefer steaming the potatoes so it’s not too mushy or watery.
You can also use different sauces on them—curry, tonkatsu, Worcestershire, gravy, ketchup, mayonnaise, tartar sauce, mustard etc. all to deadly effect. They also easily reheat (especially if you have an air fryer.)
Ingredients
- 2 cups steamed or boiled potatoes, mashed
- 2 tablespoons milk
- 1 tablespoon butter
- salt and pepper to taste
- 1 egg, beaten
- potato starch, corn starch, tapioca starch, rice starch, or flour for dredging
- panko bread crumbs
- 1 cup of a mix of whatever stuffings you’d like
- Vegetable oil
- Mix butter, potato, milk, salt and pepper to taste, and stuffings together. Form into small patties.
- Chill for 30 minutes to an hour.
- Heat oil until it sizzles when you drop panko breading in, about 350 degrees Fahrenheit.
- Dredge patties in starch or flour, dip in egg, and cover in panko and fry until golden and crispy. Serve hot with your choice of sauce.
