Korokke (Japanese Croquettes)
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 5 large potatoes, peeled and sliced in half
- 2 carrots, peeled and grated
- 1 onion, chopped
- 453.59 g ground beef or 453.59 g ground turkey
- 3 eggs, beaten
- 473.18 ml panko breadcrumbs
- 473.18 ml flour
- salt and pepper
- 59.14 ml milk (or more)
- vegetable oil
- Tonkatsu sauce (optional)
directions
- 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.
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RECIPE SUBMITTED BY
Leilani
Torrance, 43