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Home » Recipes » Recipes

Last Updated: Aug 31, 2023 by Angela Latimer · Leave a Comment

Korokke

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Pin image with text of korroke (Japanese potato croquettes)

Korokke (or Japanese potato croquettes) are a popular Japanese street food that makes a delicious snack or appetizer! Mashed potato cakes are coated in Panko breadcrumbs and deep-fried until golden and crispy! They are so easy and tasty that you'll always be making them!

Japanese Potato Croquette Recipe

These croquettes are so delicious that you won't even believe how easy they are to make! You can make them completely from scratch or use your leftover mashed potatoes to whip them up in a snap (but I strongly recommend making them from starch to finish for the best texture)!

Square image of korroke (Japanese potato croquettes)
These Japanese potato croquettes are a quick, simple, and completely delicious snack!
Jump to:
  • Japanese Potato Croquette Recipe
  • 🥘 Korokke Ingredients, Notes, & Substitutions
  • 🔪 How To Make Korokke
  • 🍴 What To Serve With Korokke
  • 💭 Angela's Pro Tips & Recipe Notes
  • 🥄 Make Ahead Options
  • 🥡 Storing & Reheating
  • ❓ Recipe FAQs
  • 📖 Recipe Card
  • 💬 Comments & Reviews

If you have a craving for some delicious croquettes, make sure you also check out my recipes for potato croquettes and cheese croquettes!

🥘 Korokke Ingredients, Notes, & Substitutions

You'll need a delicious potato-based filling as well as some ingredients to make a crispy coating. Even though these are Japanese, there are no hard-to-find ingredients needed!

Tall image of korroke (Japanese potato croquettes) ingredients.

Japanese Potato Croquettes

  • Potatoes - 1¼ pounds of starchy potatoes (such as Russets).
  • Olive Oil - 1 tablespoon of extra virgin olive oil for sauteing your vegetables.
  • Onion - ½ of a small white or yellow onion, finely diced.
  • Carrot - ½ of a small carrot, washed, peeled, and finely diced.
  • Salt & Pepper - ¼ teaspoon of both salt and pepper (to taste).
  • Cooking Oil - Enough oil for deep frying your croquettes.

Coating

  • Eggs - 1-2 large eggs, beaten.
  • Flour - 4 tablespoons of all-purpose flour.
  • Panko - 2 cups of Panko breadcrumbs.

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪 How To Make Korokke

There's absolutely nothing challenging about making these flavorful Japanese croquettes! You are going to need a skillet, a deep pan, a knife, a cutting board, a potato masher, and a few mixing bowls.

This recipe will make 8 potato croquettes, but you can easily make more if you like! Just make sure to fry them in batches if needed.

Make The Potato Filling

Process image 1 showing sauteing onion and carrot.
1
Process image 2 showing sauteing onion and carrot.
2
Process image 3 showing mashing potato.
3
Process image 4 showing potato with sauteed onion and carrot.
4
Process image 5 showing potato mix in a bowl.
5
Process image 6 showing mixture divided into portions.
6

Step 1: Prepare potatoes. Peel and dice 1¼ pounds (567 grams) of potatoes. Place them into a pot of water, bring it up to boiling, and cook them for about 10 minutes.

Step 2: Saute. Meanwhile, heat 1 tablespoon (15 milliliters) of olive oil in a large skillet or frying pan and add your finely chopped ½ of a small white onion (35 grams) and ½ of a small carrot (25 grams). Cook, stirring occasionally, for about 5 minutes or until softened. Season with ¼ teaspoon (1.5 grams) of both salt & pepper, and then set the vegetables aside.

Step 3: Mash. Once the potatoes are fork-tender, strain the water and place them back into the pot. Give them a good shake to rough up the outsides and fry off excess moisture. Then, use a potato masher to mash them while still warm.

Step 4: Combine. Add your sauteed onion and carrot to the mashed potatoes and mix until well combined. Then, divide the mixture into 8 portions and form each one into a flat oval.

Coat & Fry The Croquettes

Process image 7 showing dredging the croquettes.
Process image 8 showing dredging the croquettes.
Process image 9 showing dredged croquettes.
Process image 10 showing frying croquettes.
Process image 11 showing frying croquettes.
Process image 12 showing fried Korroke croquettes on wire rack.

Step 5: Prepare the dredging station. Make your dredging station by setting up one bowl with 1-2 large eggs (beaten), one bowl with 4 tablespoons (30 grams) of all-purpose flour, and another bowl with 2 cups (216 grams) of Panko breadcrumb.

Step 6: Heat the oil. Add enough oil to a deep pan for deep frying. Heat it until the temperature reaches 350°F (175°C).

Step 7: Dredge. Coat each potato oval with flour, then dip it into the beaten egg, and finally coat it with Panko bread crumbs.

Step 8: Fry. Place your coated potato ovals into the hot oil and fry until they are crispy and golden brown in color (about 2-3 minutes).

Step 9: Serve. Remove the croquettes to a wire rack placed over a paper towel to drain any excess oil, and then serve immediately while warm.

🍴 What To Serve With Korokke

Tall image of bacon aioli.
Bacon Aioli
Tall image of chipotle aioli in a white bowl.
Chipotle Aioli
Square image of a small bowl of cajun dipping sauce.
Cajun Dipping Sauce

Korokke is traditionally served with tonkatsu sauce (a combination of stir-fry sauce, Worcestershire sauce, sugar, and ketchup) or kewpie mayo. Of course, they'll also taste great with some ketchup or your favorite type of dipping sauce!

Try them with some bacon aioli, chipotle aioli, or Cajun dipping sauce! Enjoy!

💭 Angela's Pro Tips & Recipe Notes

  • 1¼ pounds of potatoes should make about 2½ cups of mashed potatoes.
  • You'll want to use a starchy type of potato, such as Russets.
  • Shaking the cooked potatoes is a technique called “Kofuki imo”. It helps to remove extra moisture in the potato in order to make the specific texture that Korokke is known for, called “Hokku, Hoku”.

🥄 Make Ahead Options

You can make these in advance by preparing them completely and then freezing them before they are fried! Wrap each croquette in plastic wrap and then place them all into a storage bag.

They can be frozen for up to 1 month and can be deep-fried straight from frozen. There's no need to thaw them out first!

🥡 Storing & Reheating

These are so tasty that I highly doubt you'll have any leftovers! However, if you do, you can keep any leftovers stored in a sealed container in the refrigerator for 2-3 days.

Reheating Croquettes

Reheat your korokke either in an air fryer or on a baking sheet in the oven at 350°F (175°C/Gas Mark 4) until heated through and crispy.

>>>>See all of my recipes here<<<<

❓ Recipe FAQs

Can I Add Anything Else To The Potato Mixture?

Absolutely! Feel free to customize these as much as you like! Try adding some ground pork, shredded cheese, crumbled bacon, corn, or diced mushrooms!

Can I Use Any Kind Of Potatoes For Korokke?

While you technically could use any kind of potato, it is strongly recommended that you opt for a variety that is high in starch. This will help to achieve the perfect texture (and keep them from falling apart when forming your ovals). Russets are a perfect choice, but feel free to experiment with your favorite types!

What Makes Korokke Different From Other Potato Croquettes?

The key aspects of what makes korokke special are a) using a type of potato high in starch, b) shaking the potatoes after boiling in order to fry off excess moisture, and c) using Panko breadcrumbs for the perfect coating!
Other potato croquettes could use any type of mashed potatoes (containing milk, butter, etc.), while korokke uses these specific things in order to get its unique hokku hoku texture.

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📖 Recipe Card

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5 from 3 reviews

Korokke

Korokke (or Japanese potato croquettes) are a popular Japanese street food that makes a delicious snack or appetizer! Mashed potato cakes are coated in Panko breadcrumbs and deep-fried until golden and crispy! They are so easy and tasty that you'll always be making them!
Author | Angela Latimer
Servings: 8 servings
Calories: 279kcal
Prep 10 minutes minutes
Cooking 30 minutes minutes
Total Time 40 minutes minutes
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Ingredients
 

Croquettes

  • 1¼ lbs potatoes
  • 1 tablespoon olive oil (extra virgin, for sauteing the vegetables)
  • ½ small white onion (finely diced, or use yellow onion)
  • ½ small carrot (washed, peeled, and finely diced)
  • ¼ teaspoon each, salt & pepper (to taste)
  • Oil (for deep frying)

Coating

  • 1-2 large eggs
  • 4 tablespoon all-purpose flour
  • 2 cups Panko breadcrumb

(Note: 2x or 3x only changes the ingredient list)

Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

Instructions
 

  • Peel and dice 1¼ lbs potatoes. Place them into a pot of water, bring it up to boiling, and cook them for about 10 minutes.
  • Meanwhile, heat 1 tablespoon olive oil in a large skillet or frying pan and add your finely chopped ½ small white onion and ½ small carrot. Cook, stirring occasionally for about 5 minutes, or until softened. Season with ¼ teaspoon each, salt & pepper, and then set the vegetables aside.
  • Once the potatoes are fork-tender, strain the water and place them back into the pot. Give them a good shake to rough up the outsides. Then, use a potato masher to mash them while still warm.
  • Add your sauteed onion and carrot to the mashed potatoes and mix until well combined. Then, divide the mixture into 8 portions and form each one into a flat oval.
  • Make your dredging station by setting up one bowl with 1-2 large eggs (beaten), one bowl with 4 tablespoon all-purpose flour, and another bowl with 2 cups Panko breadcrumb.
  • Add enough Oil to a deep pan for deep frying. Heat it until the temperature reaches 350°F (175°C).
  • Coat each potato oval with flour, then dip it into the beaten egg, and finally coat it with Panko bread crumbs.
  • Place your coated potato ovals into the hot oil and fry until they are crispy and golden brown in color (about 2-3 minutes).
  • Remove the croquettes to a wire rack placed over a paper towel to drain any excess oil and then serve immediately while warm.

Notes

Notes:
  • 1¼ pounds of potatoes should make about 2½ cups of mashed potatoes.
  • You'll want to use a starchy type of potato, such as Russets.
  • Shaking the cooked potatoes is a technique called “Kofuki imo”. It helps to remove extra moisture in the potato, in order to make the specific texture that Korokke is known for, called “Hokku, hoku”.
Storing:
  • Keep any leftovers stored in a sealed container in the refrigerator for 2-3 days.
  • Reheat your korokke either in an airy fryer or on a baking sheet in the oven at 350°F (175°C/Gas Mark 4) until heated through and crispy.
  • You can make these in advance by preparing them completely and then freezing them before they are fried. Wrap each croquette in plastic wrap and then place them all into a storage bag. They can be frozen for up to 1 month and can be deep-fried straight from frozen. 

Nutrition

Calories: 279kcal (14%) | Carbohydrates: 27g (9%) | Protein: 5g (10%) | Fat: 17g (26%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 23mg (8%) | Sodium: 198mg (9%) | Potassium: 357mg (10%) | Fiber: 2g (8%) | Sugar: 2g (2%) | Vitamin A: 557IU (11%) | Vitamin C: 14mg (17%) | Calcium: 42mg (4%) | Iron: 2mg (11%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Main Dish, Side Dish, Snack
Cuisine Japanese
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Hi there, I'm Angela

I am an avid vintage cookbook collector, cook, baker, and total foodie. I love sharing new, fun, creative recipes and great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to ensure that cooks of any experience level can succeed.

Welcome to Bake It With Love. Enjoy!

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