Description
Crispy Japanese Potato Croquettes are a deliciously golden, crunchy snack or side dish made from mashed potatoes, onions, and optional ground meat, coated in panko breadcrumbs and fried to perfection. This recipe offers a comforting and savory bite-sized treat perfect for family meals or appetizers.
Ingredients
Scale
Main Ingredients
- 2 large potatoes, peeled and cut into chunks
- 1/4 cup onion, finely chopped
- 1/2 lb ground pork or beef (optional, for a non-vegetarian version)
- 2 tablespoons butter
- 2 tablespoons milk
- 1/2 teaspoon soy sauce (optional, for flavor)
- Salt and black pepper, to taste
Coating Ingredients
- 1/2 cup all-purpose flour (for coating)
- 2 large eggs, beaten (for coating)
- 1/4 cup panko breadcrumbs (for coating)
For Frying and Serving
- Vegetable oil, for frying
- Lettuce or cabbage, for serving (optional, for garnish)
Instructions
- Boil Potatoes: Place peeled potato chunks in a pot of salted water and bring to a boil. Cook for about 15 minutes or until potatoes are fork-tender. Drain and return potatoes to the pot.
- Sauté Onion and Meat: While potatoes boil, heat a pan over medium heat and melt butter. Add finely chopped onion and cook until softened, about 4 minutes. If using ground meat, add it now and cook until browned and thoroughly cooked. Season with salt and pepper.
- Mash Potatoes and Mix: Mash the drained potatoes until smooth. Add the cooked onions and meat mixture (if used), soy sauce, and milk. Mix well until fully combined. Adjust seasoning with salt and pepper to taste.
- Shape Patties: Form the mashed potato mixture into oval or round patties about 2-3 inches in diameter.
- Prepare Coating Station: Place flour in one shallow dish, beaten eggs in another, and panko breadcrumbs in a third dish.
- Coat Patties: Dip each potato patty sequentially into flour, then egg, and finally coat evenly with panko breadcrumbs, pressing gently to adhere.
- Fry Croquettes: Heat vegetable oil in a frying pan over medium heat. Once hot, carefully add croquettes and fry 3-4 minutes per side until golden brown and crispy. Fry in batches if needed to prevent overcrowding.
- Drain Excess Oil: Remove cooked croquettes from oil and place on paper towels to absorb excess oil.
- Serve: Serve croquettes hot with shredded lettuce or cabbage as a garnish and enjoy the crispy delight.
Notes
- For a vegetarian version, omit the ground meat and increase the amount of onions for extra flavor.
- Panko breadcrumbs are essential for the signature crispiness of the croquettes.
- Ensure oil is hot enough before frying to prevent the croquettes from absorbing too much oil.
- Can be served with tonkatsu sauce, ketchup, or mayonnaise for added taste.
- Leftover croquettes can be reheated in a toaster oven or air fryer to retain crispiness.
