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Crispy Potato Korokke

Featured in Appetizers & Snacks.

Fluffy mashed potatoes meet savory beef in these Japanese croquettes. The filling is flavored with soy sauce and sugar, then shaped and chilled for easy handling. It’s all coated in flour, egg, and panko, then fried to perfection for a crispy outside and creamy inside. Pair with tonkatsu sauce if you like, and enjoy a warm, comforting snack.
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Updated on Thu, 01 May 2025 01:57:51 GMT
Crunchy panko-coated potato korokke, perfect as a savory snack. Pin it
Crunchy panko-coated potato korokke, perfect as a savory snack. | tasteofmoms.com

When you crunch into a golden potato korokke, you'll feel the amazing mix of textures - that crispy panko shell breaking away to reveal the smooth, flavorful center that'll warm you right up. These Japanese croquettes turn basic potatoes and beef into something truly special, making a dish that's both cozy and impressive.

I first ran into these at a small food stand in Osaka when I was staying in Japan. The old lady who cooked them told me the trick was getting the potato mix just right - not too soggy, not too stiff. Now I make them at home and it takes me back to those amazing times.

Key Ingredients and Smart Selection

  • Russet Potatoes: They've got lots of starch which makes the perfect texture. Go for potatoes that are about the same size so they cook evenly, and stay away from the waxy kinds that can get gluey.
  • Ground Beef: Try to get meat with 80% lean and 20% fat for the best taste. Too lean and your korokke will come out dry.
  • White Onion: Chop it up tiny so it spreads throughout. The natural sweetness works great with the savory stuff.
  • Panko Breadcrumbs: You need real Japanese panko here - those bigger, fluffier bits give you that special crunch that makes korokke stand out.
Crunchy golden potato patties with a tender flavorful middle, great for any meal. Pin it
Crunchy golden potato patties with a tender flavorful middle, great for any meal. | tasteofmoms.com

Step-by-Step Cooking Guide

Getting Potatoes Ready:
Take the skins off and cut potatoes into chunks about an inch big. Cook them in salty water until you can easily stick a knife through, around 15-20 minutes. Drain them well and put them back in the hot pot to dry out for a bit. Mash them while they're still hot until they're completely smooth.
Making the Filling:
Cook the tiny-chopped onions until they're see-through and starting to brown. Throw in the ground beef, breaking it up into little bits. Add some soy sauce and black pepper. After it's cooked, pour off any extra fat and mix it into the hot mashed potatoes.
Forming the Korokke:
Let everything cool until you can touch it. Wet your hands, then grab about ⅓ cup of the mix and shape it into oval patties about ¾-inch thick. Put the shaped korokke on a baking sheet with parchment paper.
Coating Process:
Set up three dishes: flour, beaten eggs, and panko breadcrumbs. Roll each patty in flour, then dip in egg, then cover with panko, pushing gently so it sticks. Chill them for 30 minutes so they won't fall apart when frying.

A Japanese lady who lived next door taught me to check if the oil's hot enough by dropping in just one panko crumb - it should bubble gently and float up.

Watching Your Heat

Keep your oil around 340°F (170°C) the whole time you're frying. Having a frying thermometer really helps here. If the oil gets too hot, the outside will turn brown before the middle heats up.

How to Fry Them Right

Carefully drop korokke into the hot oil, doing just a few at a time so they're not crowded. Cook for 2-3 minutes on each side until they're deep golden brown. Take them out onto a wire rack over paper towels, not straight onto paper towels which can trap steam and make the crust go soft.

Prep Ahead Options

You can mix up the potato and beef a day before and keep it in the fridge. This actually makes them taste better and they're easier to shape too.

Ways to Serve

Eat them hot with tonkatsu sauce, some shredded cabbage, and a wedge of lemon. Add a bowl of miso soup and you've got a complete meal.

Last Thoughts: These potato korokke show how beautifully Japanese precision mixes with Western comfort food. After making tons of batches in my kitchen, I've learned that success comes from getting each step right - from properly drying the potatoes to keeping the oil at the right heat. The way that crispy shell breaks to show that creamy, tasty center is pure food magic. Whether you serve them as your main dish or as a starter, these korokke bring Japanese comfort food right to your table.

Traditional potato korokke, a crunchy and hearty Japanese-style treat. Pin it
Traditional potato korokke, a crunchy and hearty Japanese-style treat. | tasteofmoms.com

Frequently Asked Questions

→ Why chill the fillings before frying?
Chilling firms them up, so they stay intact while you bread and fry them.
→ Can I prep these in advance?
Yep! Shape and coat them, then freeze to fry later. They’ll keep for about a month.
→ Why are russet potatoes best?
They’ve got enough starch to be creamy but still hold their shape after mashing.
→ What’s an alternative to tonkatsu sauce?
Swap it with something like Worcestershire or BBQ sauce!
→ Can I skip frying and use the oven?
You could, but frying gives them the best crunch and color.

Crispy Potato Korokke

Fluffy potato croquettes filled with seasoned beef, coated in crunchy panko for a satisfying bite.

Prep Time
30 Minutes
Cook Time
15 Minutes
Total Time
45 Minutes
By: Ashley


Difficulty: Intermediate

Cuisine: Japanese

Yield: 5 Servings (10-12 korokke)

Dietary: ~

Ingredients

→ Base of Potatoes

01 Peel and quarter about 2½ pounds of russet potatoes (4 medium ones).
02 Butter without salt.

→ Filling with Meat

03 Beef that's been ground.
04 A white onion, chopped into tiny bits.
05 Soy sauce.
06 Sugar, granulated.
07 Black pepper, ground.
08 Flavor it with salt how you like.

→ For the Bread Topping

09 Flour for all purposes.
10 Eggs, large size.
11 Panko crumbs.
12 Use canola or another neutral oil for frying.

→ Serving Suggestions

13 Try tonkatsu sauce (store-bought or DIY, optional).

Instructions

Step 01

Cut peeled potatoes into quarters and boil them in water until soft, about 20-25 minutes. Drain properly, put back in the pot while still warm, and mash them smooth. Stir in butter until it melts, then let them sit.

Step 02

Warm oil in a skillet on medium heat. Cook finely chopped onion for 3-4 minutes until soft. Toss in the ground beef, breaking it up while it cooks. Mix in soy sauce, sugar, and black pepper. Cook everything a few more minutes until the beef's browned.

Step 03

Mix the mashed potatoes with the cooked beef and stir well. Taste and add salt and pepper as needed. Cool it down enough so handling it is easy.

Step 04

Form the mix into ovals about 3 inches long and 1 inch thick. Lay them on a baking sheet, cover up with plastic, and chill in the fridge for half an hour or more to firm them.

Step 05

Set up 3 plates: one for flour, a second with whisked eggs, and the third with panko crumbs. Dip each patty into the flour, then into eggs, and finally cover them in the panko.

Step 06

In a saucepan, heat 1½ inches of oil to 340°F. Fry a few patties at a time for about 3 minutes. Flip them over midway through. Once golden brown, remove them and let them drain on a rack or paper towels.

Notes

  1. Prepare ahead of time and pop into the oven to rewarm without losing crunch.
  2. Keep a steady oil temperature so they cook evenly.
  3. This makes roughly 10-12 korokke.

Tools You'll Need

  • A pot for boiling potatoes.
  • A pan for cooking meat and onions.
  • A tool to mash potatoes.
  • One baking sheet.
  • Use a saucepan for frying.
  • A rack for draining or some paper towels.
  • A thermometer to check oil heat.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has dairy because of butter.
  • Eggs are included.
  • Gluten comes from the flour and panko crumbs.
  • Soy is present in the soy sauce.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: 15 g
  • Total Carbohydrate: 35 g
  • Protein: 12 g