Korokke (aka Japanese Potato Croquettes). Crispy potato cakes coated in panko crumbs deep fried in hot oil. If you love potatoes, this recipe is for you! These Japanese croquettes are vegetarian.
What is Korroke?
Korokke is a Japanese potato croquette featuring mashed seasoned potatoes coated in egg and panko and deep fried. It is crispy on the outside and soft on the inside. I love enjoying this as an appetizer, side dish or snack on its own.
Often, it's served with a delicious tonkatsu sauce or Kewpie mayo. They sell korokke at many Japanese restaurants and convenience stores. In Japan, there are also specialty shops that only sell this tasty street food.
Japanese Korokke are very similar to the French Croquette, except in Japan they usually stuff it with curried ground beef. There are variations of korokke like the curry korokke, kabocha korokke, kani cream korokke or cheese croquette. But I'm sharing a vegetarian korokke with onions and different seasonings!
Please scroll down to below recipe card for exact measurements.
- Yellow onion: You can also use white onion for this recipe too.
- Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil. Avoid olive oil, coconut oil or any heavy scented oils.
- Yellow potatoes: We are using yellow russet potatoes but this would also work with white potatoes too. Any starchy potatoes will work for this recipe. Avoid using sweet potatoes may be a bit too mushy and may end up falling apart when you go to create the oval shaped balls.
- Black pepper
- Garlic powder
- Curry powder (optional): Typical Japanese seasonings for croquettes.
- Cornstarch: Or substitute with potato starch, tapioca starch or all-purpose flour.
- Panko breadcrumbs: This is not your usual breadcrumbs. It's a flakier and lighter breadcrumb made of white bread shavings. The outside of korokke becomes super crispy thanks to this breadcrumbs
- Vegetarian stir fry sauce: Most Asian grocers and online retailers carry this ingredient. The best one is by a brand called Lee Kum Kee. It's basically a vegetarian version of Oyster sauce.
- Vegan Worcestershire sauce: Or sub with normal Worcestershire sauce if you're not vegetarian. This adds a lovely acidity to the tonkatsu sauce.
- Sugar: This is needed to balance out the salty flavors from the stir fry sauce.
- Ketchup: This adds tanginess to the sauce.
Note: Most Asian grocery stores will carry most of the Asian specific ingredients.
How to make Korokke
Prepare Potatoes & Onions
Peel your potatoes and quarter them. Boil potatoes for 15 minutes until fork tender. Strain in a colander and place them into a large mixing bowl.
Meanwhile, fry your diced onions in 1 tablespoon of oil until soft and translucent. Place into the mixing bowl.
Season your potatoes and onions with salt, garlic powder, black pepper and curry powder (optional).
Mash it Together
Mash the potatoes and onions together and mix well.
Divide the potato mixture 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).
In three separate bowls, add corn starch to one. In the second one, beat two eggs. Lastly the third bowl, add 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 3 minutes, flipping over halfway until golden crispy brown. Enjoy with tonkatsu sauce (recipe below).
Storage & Reheating
Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat, microwave for 2-3 minutes until hot covered or air fry or bake them at 350 degrees F for 5-10 minutes until hot throughout.
Yes! This potato korokke can be a foundation for you to add other ingredients and I share some ideas below if you're vegetarian or not: ground meat like ground pork, ground beef, or ground chicken, bacon, shredded cheese, diced ham, diced spam, diced carrots, finely sliced green onions, corn niblets.
Yes, I would suggest lightly spraying them with oil and spraying the air fryer basket with oil. Air fry at 400 F for 17-20 minutes flipping over halfway.
Yes! Before deep frying them, wrap each piece in plastic wrap and store them in a freezer friendly bag. They will last up to a month. Deep fry from frozen. No need to thaw.
Japanese or kewpie mayo
Easy & Simple Korokke (Japanese Potato Croquettes)
- 2 cups vegetable oil or any neutral oil
- 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 tablespoon 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).
- In one bowl add corn starch. In the second bowl, beat 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 2 cups of oil over medium heat in a large pan. 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).
- In a small bowl combine all the Sauce ingredients together using a whisk.