Korokke Japanese Croquettes Recipes

KOROKKE (JAPANESE CROQUETTES)

Steps:

• Boil potatoes until tender.
• Meanwhile, in a large frying pan, saute the ground beef, carrots and onions.
• Saute until the ground meat is no longer pink, the onions are translucent and the carrots are tender.
• Drain potatoes and in a large bowl, mash with milk, and salt and pepper to taste. Potatoes need to be sticky, not creamy like mashed potatoes.
• Combine the meat mixture with the potato mixture in a large bowl.
• In three pans or plates, put the following: flour, beaten eggs, and Panko crumbs.
• Roll the potato mixture into a ball, about the size of a small snowball, about 3" in diameter.
• Roll ball in flour and thoroughly coat it.
• Next, roll the ball in the beaten eggs.
• Finally, roll the ball in the Panko crumbs, thoroughly coating it.
• I recommend completing all 'balls' up to this point, as the next step goes quickly.
• Heat a pot of vegetable oil (oil should completely cover croquettes) to a temperature of about 365 degrees.
• Place 'croquettes' into hot oil using tongs and fry until outside is golden, turning over as needed.
• Using tongs, place cooked korokkes on a paper towel lined plate.
• Serve with Tonkatsu sauce.

KOROKKE - JAPANESE POTATO CROQUETTES

Steps:

• Mix together mashed potatoes and corn.
• Make into patties that are fat but flat.
• Dip each pattie first in flour, then beaten egg, then panko.
• Fry in hot oil.
• Drain on paper towels.
• Serve with Tonkatsu sauce, or other Asian sauce.

JAPANESE HAM & CHEESE CROQUETTE (KOROKKE) RECIPE BY TASTY

Steps:

• Heat water in a pot to a simmer, then add the potatoes, 1 teaspoon salt, and stir.
• Cover and simmer for about 10-15 minutes, until a fork can easily pierce the potatoes.
• Dry the potatoes on a towel, allowing them to steam to remove excess moisture, then transfer to a large bowl.
• Mash the potatoes until no large chunks remain.
• Add the ham, cheese, onions, the other teaspoon of salt, pepper, and milk.
• Mix until evenly incorporated.
• Shape the potato mixture into 2-inch (3cm) discs.
• Separate the flour, eggs, and bread crumbs into separate bowls.
• Dredge the croquettes into the flour, shaking off any excess, then dip them into the eggs, and then coat them evenly in the bread crumbs.
• Heat oil in a pot to 350°F (180°C).
• Fry 2-3 croquettes at a time until golden brown, then drain on a rack or paper towels with a sprinkle of salt.
• Cool, then serve with the cabbage and sauce!
• Enjoy!

VEGETARIAN KOROKKE - JAPANESE POTATO CROQUETTES

Steps:

• Peel potatoes and cut into medium chunks. Boil potatoes until soft. Drain and mash potatoes with a potato masher or fork. Saute onion and burger crumbles in a medium skillet. Mix mashed potatoes and onion and crumbles in a bowl. Season with salt and pepper. When cool enough to handle form into small, flat, oval-shaped patties. Coat each piece with flour. Dip in beaten egg, and coat with panko breadcrumbs. Fry in 350 degrees F oil until golden brown.