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korokke japanese potato croquettes
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5 from 4 votes

Korokke Japanese Potato Croquettes

Korokke Japanese Potato Croquettes. Crispy panko breaded potato croquettes that are also soft on the inside. Totally indulgent and great as a snack with katsu sauce! This recipe is vegetarian.
Course Appetizer, Side Dish, Snack
Cuisine Japanese
Keyword homemade korokke, korokke, korokke croquette, korokke recipe, korokke vegetarian, onions, panko, potato korokke (croquette) recipe, potatoes
Prep Time 30 minutes
Cook Time 12 minutes
Chilling time 15 minutes
Total Time 57 minutes
Servings 8 large pieces
Author christieathome

Ingredients

  • 1 medium onion diced
  • 1 tbsp avocado oil
  • 6 small medium yellow potatoes peeled and quartered
  • 1/4 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp salt
  • 2 cups oil
  • 2 egg whisked
  • 1/4 cup cornstarch
  • 1.5 cups panko breadcrumbs

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).