Korokke Japanese Potato Croquettes. Crispy deep fried panko breaded potato croquettes that are soft on the inside. Totally indulgent and great as a snack with katsu sauce!
These potato croquettes originates from Japan and usually they include meat in their version. But I wanted to share a meatless version for all my vegetarian friends. This does contain egg to make the panko bind to the floured potato ball.
This korokke recipe is vegetarian and pretty easy to make. In fact, I don't think there's anything hard about it as long as you follow the instructions.
When I first learned about this potato croquettes recipe, I knew I had to make my own version for you! I love potatoes a lot. Like a lot. I could probably eat them daily if I didn't care about my health. And to be clear, I love white potatoes. I know they tend to get a bad rap but there's a lot of misinformation out there in comparison to sweet potatoes so I always say do your own research.
Homemade korokke is probably the best when you can make it at home. Why? Because you know the oil is fresh and hasn't been overly cooked with like how they do at the restaurants.
Now onto this potato korokke (croquette) recipe!
Other recipes you may like!
GAMJAJEON (KOREAN POTATO PANCAKES)
POTATO ONION WAFFLE
ASIAN SESAME SMASHED POTATOES
CHINESE SPICY SOUR POTATOES
VEGAN CAJUN SPICE POTATOES
For this recipe
You will need the following korokke ingredients:
- 1 medium onion, diced
- 1 tbsp avocado oil
- 6 small medium yellow potatoes, peeled and quartered
- ¼ tsp black pepper
- 1 tsp garlic powder
- 1 tsp salt
- 2 cups oil
- 2 egg, whisked
- ¼ cup cornstarch
- 1.5 cups panko breadcrumbs
How to make Korokke Japanese Potato Croquettes
Peel your potatoes and quarter them. Boil for 15 minutes until fork tender. Strain in a colander and place them into a mixing bowl.
Meanwhile, fry your diced onions in 1 tbsp of oil until soft and translucent. Place into the mixing bowl.
Season your potatoes and onions with salt, garlic powder and black pepper.
Mash the potatoes and onions together and mix well.
Then divide the potato batter into 8 equal portions.
Roll them into oval shaped balls and place them in the fridge for 15 minutes (do not skip this step or you will have a difficult time coating them).
Meanwhile, in one bowl add corn starch. Then in the second bowl, whisk two eggs. Lastly in the third bowl, add your panko breadcrumbs.
Coat each ball in first cornstarch until evenly coated. Then coat in the egg and lastly cover with panko breadcrumbs.
Heat your 2 cups of oil over medium heat. To test if it's ready, place a wooden chopstick and look for bubbles. If you spot bubbles, it's time to deep fry.
Deep fry for 1.5 minutes on each side until golden crispy brown. Enjoy with homemade katsu sauce (recipe below).
Give it a try!
Well I hope you give my Korokke Japanese Potato Croquettes recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed this fried korokke recipe, please share it with your family and friends or on social media! Take a picture if you've made my potato croquette recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
If you could leave a star rating for my potato croquette balls, I would greatly appreciate it 🙂 Thanks so much!
Take care,
Christie
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Korokke Japanese Potato Croquettes (Vegetarian)
Ingredients
- 1 onion diced
- 1 tbsp avocado oil
- 6 small medium potatoes peeled and quartered
- ¼ tsp black pepper
- 1 tsp garlic powder
- 1 tsp salt
- 2 cups oil
- 2 egg whisked
- ¼ cup cornstarch
- 1.5 cups panko
Instructions
- Peel your potatoes and quarter them. Boil for 15 minutes until fork tender. Strain in a colander and place them into a mixing bowl.
- Meanwhile, fry your diced onions in 1 tbsp of oil until soft and translucent. Place into the mixing bowl.
- Season your potatoes and onions with salt, garlic powder and black pepper.
- Mash the potatoes and onions together and mix well. Then divide the potato batter into 8 equal portions. Roll them into oval shaped balls and place them in the fridge for 15 minutes (do not skip this step or you will have a difficult time coating them).
- Meanwhile, in one bowl add corn starch. Then in the second bowl, whisk two eggs. Lastly in the third bowl, add your panko breadcrumbs.
- Coat each ball in first cornstarch until evenly coated. Then coat in the egg and lastly cover with panko breadcrumbs.
- Heat your 2 cups of oil over medium heat. To test if it's ready, place a wooden chopstick and look for bubbles. If you spot bubbles, it's time to deep fry.
- Deep fry for 1.5 minutes on each side until golden crispy brown. Enjoy with homemade katsu sauce (recipe below).
Nutrition
Katsu Sauce
Ingredients
- 1 Tbsp ketchup
- 2½ tsp Vegan Worcestershire sauce
- 1½ tsp oyster sauce
- 1⅛ tsp sugar
Instructions
- Mix together in a small bowl and serve!
These potato croquettes look so delicious! It's nice how they're meatless, too.
Your amazing Japanese Potato Croquettes undeniably serve up some of the most tempting potato comfort food imaginable. Yum!
I love all things potato and these Japanese potato croquettes look and sound fabulous! Love that they are vegetarian too!
When I was a kid we always went to this hole in the wall home cooked Japanese restaurant. We would always get potato croquettes and slather them in sauce. I was recently diagnosed with celiac and can’t enjoy many of my favorite Japanese recipes. We made this last night for our anniversary dinner using gluten free ingredients. I just about died of happiness. This took me all the way back to those lovely childhood memories. These were so incredibly fabulous.
Thank you Jillian for making my recipe! This comment truly made my day and I am so happy I could help provide this recipe for you to enjoy croquettes again!! It honestly brings me a lot of joy to read this 😊 have a lovely day! - Christie