Japanese Korokke Recipe - Mom's Authentic Potato Croquettes
Learn how to make crispy Japanese Korokke (potato croquettes) with this family recipe. These golden-brown croquettes are crispy outside, creamy inside, and totally irresistible.
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Cooking tools:
- Deep-fry thermometer
- Skewer
- Potato masher
- Cooling rack
- Slotted spoon
- Pot
- Chef's knife
- Cutting board
- Peeler
- Skillet
- Colander
- Mixing bowl
- Wooden spoon
- Spatula
- Plate
- Stove
- Refrigerator
Ingredients
- Russet potatoes, peeled and quartered (2 pounds, about 4 medium)
- Large onion, finely minced (9.6 oz, 272g)
- Neutral cooking oil (1 tablespoon)
- Ground beef, 85% lean (1 pound)
- Diamond Crystal kosher salt, divided (1 teaspoon total)
- Freshly ground black pepper, divided (½ teaspoon total)
- Unsalted butter (1 tablespoon)
- All-purpose flour (½ cup)
- Panko Japanese breadcrumbs (2 cups)
- Large eggs (3, 50g each without shell)
- Neutral oil for frying (4 cups, or enough for 2-inch depth)
- Tonkatsu sauce
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