Easy & Simple Korokke (Japanese Potato Croquettes)

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

4.91 from 11 votes

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Prep Time 30

Cook Time 15

Total Time 45

Course Appetizer, Side Dish, Snack

Cuisine Japanese

Servings large pieces

Calories per serving 347 kcal

Ingredients

vegetable oil or any neutral oil for deep frying

Potato Mixture

6 small-medium russet potatoes peeled and quartered
1 small yellow onion or white onion, finely diced
1 tablespoon vegetable oil or any neutral oil to fry onions
2-3 teaspoon curry powder optional
1 teaspoon garlic powder
1 teaspoon salt
¼ teaspoon black pepper

For Dredging:

2 large eggs beaten
¼ cup cornstarch or potato starch / all-purpose flour
1.5 cups panko breadcrumbs

Vegetarian Tonkatsu Sauce (yields 6 tbsps)

2 tablespoon Ketchup
1 tablespoon Vegetarian Stir Fry Sauce or oyster sauce, if you're not vegetarian
5 teaspoon Vegan Worcestershire sauce or Worcestershire sauce, if you're not vegetarian
2 ¼ teaspoon white granulated sugar or granulated cane sugar

Instructions

Bring a large pot of water to a boil over medium-high heat. Add potatoes and cook for about 15 minutes, or until fork-tender. Drain and transfer to a large mixing bowl.
Heat 1 tablespoon (15 ml) vegetable oil in a pan over medium heat. Sauté onions until softened and translucent. Add to the potatoes and season with salt, garlic powder, black pepper, and curry powder. Chill in the fridge for 5 minutes before mashing.
Mash potatoes and onions just until combined, leaving small crumbs - do not over-mash. Divide into 8 equal portions.
Form each portion into oval-shaped balls and chill for 15 minutes. Do not skip this step, or they may fall apart during coating.
Set up three shallow plates: cornstarch, beaten egg, and panko breadcrumbs. Coat each ball in cornstarch, then egg, then breadcrumbs until fully covered.
Heat 2 inches of vegetable oil to 325-350ºF (or insert a wooden chopstick into the oil and look for rapid bubbles). Fry in small batches for 3-4 minutes until golden and crispy, flipping halfway. Drain on a wire rack or paper towel-lined plate. Serve with tonkatsu sauce or your preferred condiment.

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