Easy & Simple Korokke (Japanese Potato Croquettes)

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Crispy, panko-breaded Japanese potato croquettes deep fried to perfection! This easy Korokke recipe uses simple ingredients and are perfect for potato-lovers. A delicious appetizer, side dish, or snack that is family-friendly, restaurant-quality, and budget-friendly.

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What is Korokke?
Ingredients & Substitutes
Variations
Expert Tips
Instructions
Storage & Reheating
Pairing Suggestions
FAQ
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What is Korokke?

Korokke is a Japanese potato croquette made of seasoned mashed potatoes coated in egg and flaky panko breadcrumbs, then deep fried. It tastes crispy on the outside and tender on the inside - the perfect combination of textures!

It's often served at Japanese restaurants with a delicious sweet tonkatsu sauce or a creamy Kewpie mayo, but you can enjoy these with other condiments like ketchup, sriracha mayo, teriyaki sauce, or even plain!

You can also find this Japanese potato dish served at convenience stores (or konbinis). Korokke is very similar to French croquettes, except in Japan they're usually stuffed with beef curry.

There are many variations of korokke, such as curry korokke, kabocha korokke, kani cream korokke, or cheese croquette, but I'm sharing a vegetarian korokke with onions!

I love this Japanese dish and it's perfect for anyone who loves potatoes as much as I do!

Ingredients & Substitutes

Please scroll to the recipe card below for exact measurements.

Russet Potatoes: Or use Idaho potatoes. It's important to use a starchy potato for best texture. Do not use Yukon gold or sweet potatoes as they will become gummy or mushy and don't hold their shape during the rolling process.
Yellow Onion: Or use white onions for this recipe.
Neutral Oil: Use a neutral oil like avocado, sunflower, grapeseed, peanut, vegetable, or canola oil. Avoid olive oil or any low smoke point oil.
Black Pepper
Garlic Powder
Salt
Curry Powder (optional): This is recommended for best taste and commonly used in korokke. If you're not a fan of curry, feel free to omit this ingredient.
Eggs
Cornstarch: Or use potato starch, tapioca starch, arrowroot starch, or all-purpose flour.
Panko Breadcrumbs: These are long and flaky breadcrumbs made of finely processed Japanese milk bread. Use the kind imported from Japan or Korea for best results. Or substitute with Asian-style milk bread pulsed in a food processor until flakey. Avoid using panko breadcrumbs that are round and short.

Homemade Vegetarian Tonkatsu Sauce

Vegetarian Stir-Fry Sauce: Or replace with oyster sauce if you're not vegetarian. I recommend a vegetarian stir-fry sauce using the brand Lee Kum Kee for best taste. This sauce is essentially a vegetarian version of oyster sauce.
Vegan Worcestershire sauce: Or use normal Worcestershire sauce if you're not vegetarian. This adds some acidity to the sauce.
White Granulated Sugar: Or use cane sugar to balance out the salty flavors in the sauce.
Ketchup: To add a tangy taste to the sauce.

Note: Asian ingredients are typically available at most Asian grocery stores, or you can check online.

Variations

Meat version: Mix in ¾ cup of cooked ground beef, ground pork, or ground chicken into the potato mixture before rolling. Feel free to season the meat with curry powder if you wish.
Bacon, Ham or Spam version: Mix in ¾ cup of cooked diced bacon, ham, or spam into the potato mixture before rolling.
Cheese version: Mix in ¾ cup of shredded cheese of choice into the potato mixture before rolling.
Vegetable version: Mix in ¾ cup of diced carrots, corn niblets, or peas into the potato mixture before rolling.

Expert Tips

Use fresh russet potatoes for best texture. Russet potatoes stay airy, and fluffy after being mashed for a light and creamy taste. They also hold their shape better and don't crumble apart.
Wash and peel potatoes, removing all skin so you're not eating skin or dirt.
Chop potatoes into quarters and dice the onions, so they cook faster.
Mash the potatoes and onions until smooth, for best taste.
Chill the croquette balls in the fridge for 15 minutes so they don't crumble apart during the dredging process.
Fully coat the potato balls in cornstarch, egg, and panko breadcrumbs for an even crispy texture.
Make sure the oil is hot enough before deep frying. The ideal oil temperature should be 325-350 degrees F with a digital cooking thermometer.
Deep fry in small batches to prevent reducing the oil temperature, which causes undercooked or soggy korokke.

Instructions

Below are step-by-step instructions on how to make Korokke:

Boil the peeled and chopped potatoes for 15 minutes, strain and transfer to a large bowl

Chop and boil potatoes: In a large pot filled with enough water, bring it to a boil on medium-high heat. Boil the peeled and chopped potatoes for 15 minutes until fork tender. Strain and transfer into a large mixing bowl.

Heat vegetable oil in a large pan on medium heat and fry onions until softened and translucent. Then transfer to a large mixing bowl with the potatoes and season with salt, garlic powder, black pepper and curry powder.

Make onion potato mixture: Heat 1 tablespoon (15 ml) vegetable oil in a large pan on medium heat and fry onions until softened and translucent. Add the onions to the large mixing bowl with the potatoes and then season with salt, garlic powder, black pepper and curry powder.

Mash the potatoes and onions until smooth and mix well until evenly distributed and divide into 8 equal portions.

Mash and divide potato mixture: Mash the potatoes and onions until smooth. Mix well until evenly distributed and divide into 8 equal portions.

Roll each portion into oval-shaped balls and chill them in the fridge for 15 minutes

Roll potato balls: Roll each portion into oval-shaped balls and chill them in the fridge for 15 minutes (do not skip this step or they will crumble apart during the coating process).

Roll each potato ball first in cornstarch, then the egg, and finally the breadcrumbs until fully coated.

Dredge the potato balls: Set up three dredging stations using large shallow plates: one with cornstarch, one with beaten egg, and one with panko breadcrumbs. Roll each potato ball first in cornstarch, then the egg, and finally the breadcrumbs until fully coated.

Heat oil in a pot on medium heat and deep fry in small batches until golden and crispy.

Deep-fry coated potato balls: Heat 2 inches of vegetable oil in a large pan or medium pot on medium heat until you reach a temperature of 325-350 F or insert a wooden chopstick into the oil and look for rapid bubbles. Deep fry in small batches (a couple at a time) until golden and crispy, about 3-4 minutes, flipping over halfway. Remove and transfer to a wire rack or paper towel-lined plate to remove excess oil. Enjoy with homemade tonkatsu sauce or any condiment of choice!

Storage & Reheating

Korokke can last up to 4 days when stored in an airtight container in the fridge once cooled. To enjoy, reheat in the oven or air fryer at 400 F until heated through.
Cooked korokke can be frozen for up to 2-3 months when stored in a freezer-safe bag, once cooled. To reheat from frozen: air fry or bake in the oven at 400 F or deep fry in hot oil until heated through.

Pairing Suggestions

Korokke pairs well with:

Starters: Miso Soup or Crab Corn Salad.
Seafood Dishes: Shrimp Tempura, Panko Shrimp or Ebi Mayo.
Protein Dishes: Ramen Eggs, Chicken Katsu, Tonkatsu, Karaage, Teriyaki Tofu, Teriyaki Chicken, Enoki Beef Rolls or Ginger Miso Salmon.
Noodle Dishes: Yaki Udon, Creamy Mushroom Udon, or Udon Carbonara.
Rice Dishes: Gyudon, Oyakodon, Katsudon, or Omurice.
Rice balls: Shrimp Tempura Rice Ball, Tuna Onigiri, or Spicy Tuna Onigiri.

FAQ

Can I add other ingredients to korokke?

Other ingredients that you can add to the potato mixture can be: ground pork, ground beef, ground chicken, chopped bacon, diced ham, diced spam, shredded cheese, diced carrots, finely chopped green onions, corn niblets, or peas.

Can I air fry korokke?

Korokke can be air fried by evenly spraying the air fryer basket with neutral oil. Then place the coated potato balls in a single layer into the air fryer basket, giving each piece enough room. Then air fry at 400 F until cooked, golden, and crispy, for 17-20 minutes, flipping over halfway.

Can I make korokke in bulk and freeze them?

Korokke can be made in bulk and frozen to cook later. To do this: After coating the potato balls, wrap each one in plastic wrap, transfer to a freezer-safe bag, and store them in the freezer for up to 3 months. To cook: deep-fry them from frozen until cooked, golden, and crispy.

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