• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
    • Breakfast
    • Side Dishes
  • Dinners
  • Desserts
  • About
    • Contact Us
  • Subscribe

Bake It With Love

menu icon
go to homepage
  • Recipes
    • Breakfast
    • Side Dishes
  • Dinners
  • Desserts
  • About
    • Contact Us
  • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
      • Breakfast
      • Side Dishes
    • Dinners
    • Desserts
    • About
      • Contact Us
    • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Recipes

    Angela @ BakeItWithLove.com · Leave a Comment

    Korokke

    Share This Recipe!

    • Share
    • Twitter
    • Yummly
    • Print
    • Email
    Jump to Recipe
    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 Tips & Recipe Notes
    • 🥄 Make Ahead Options
    • 🥡 Storing & Reheating
    • ❓ FAQ
    • 📋 Recipe
    • 💬 Comments

    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!*

    * indicates required

    🔪 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 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<<<<

    ❓ FAQ

    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.

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    Wide image of korroke (Japanese potato croquettes)
    Print Recipe Leave A Comment
    Love This Recipe?Click On A Star To Rate It!
    5 from 2 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
    Servings: 8 servings
    Calories: 279kcal
    Prep 10 minutes minutes
    Cooking 30 minutes minutes
    Total Time 40 minutes minutes
    Pin Recipe Share on Facebook

    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
    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.
      1¼ lbs potatoes
    • 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.
      1 tablespoon olive oil, ½ small white onion, ½ small carrot, ¼ teaspoon each, salt & pepper
    • 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.
      1-2 large eggs, 4 tablespoon all-purpose flour, 2 cups Panko breadcrumb
    • Add enough Oil to a deep pan for deep frying. Heat it until the temperature reaches 350°F (175°C).
      Oil
    • 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.

    Equipment You May Need

    Skillet
    Knife Set
    Cutting Board
    Mixing Bowl

    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!
    best potato croquettes, croquettes, how to make croquettes, how to make japanese potato croquettes, how to make korokke, japanese potato croquettes, korokke, korokke ingredients, potato croquettes ingredients
    Course Main Dish, Side Dish, Snack
    Cuisine Japanese
    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
    « Halloween Baked Cheese Mummy
    Peanut Butter Chocolate Chip Oatmeal Cookies »

    Share This Recipe!

    • Share
    • Twitter
    • Yummly
    • Print
    • Email

    Reader Interactions

    Comments

    No Comments

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Author bio photo with cake.

    Hi there, I'm Angela! I'm an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing new, fun, and creative recipes as well as great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to make sure that cooks of any experience level can be successful. Enjoy!

    More about me →

    Fall Favorites

    • Square image of sour cream blueberry pie.
      Sour Cream Blueberry Pie
    • Square image of ginger molasses cookies on a white plate.
      Ginger Molasses Cookies
    • Square slice of sweet potato coffee cake on a light background with several other squares nearby.
      Sweet Potato Coffee Cake
    • Square image of copycat creacker barrel fried apples.
      Cracker Barrel Fried Apples
    • Square image showing maple candied yams in a white baking dish.
      Maple Candied Yams
    • Square image of sweet potato pie.
      Sweet Potato Pie
    • Square image of butternut squash risotto.
      Butternut Squash Risotto
    • Square image of pumpkin fudge poke cake slice on a white plate.
      Pumpkin Fudge Poke Cake

    Halloween Treats

    • Square image of Halloween peanut butter spider cookies
      Halloween Peanut Butter Spider Cookies
    • Square image of Halloween brownies.
      Halloween Brownies
    • Square image of Reese's Pieces Halloween bars.
      Halloween Reese's Pieces Bars
    • Square image of Halloween puff pastry mummies.
      Halloween Baked Cheese Mummy
    • Square image of Halloween crescent roll witch hats.
      Halloween Crescent Roll Witches Hats
    • Square split image showing different Halloween cocktails.
      Halloween Cocktails
    • Square image of chocolate dirt cake cookies.
      Dirt Cake Cookies
    • Square image of Reese's pieces bar.
      Reese's Pieces Bars
    As Seen On block with logos from the companies Angela has worked with including Mashed, Vice Munchies, Lake Country Journal, Delish, Yummly, and more.

    DISCLAIMER: As an Amazon Associate, I earn a commission from qualifying purchases at no added cost to you.

    Footer

    ↑ back to top

    About

    • About Angela
    • Privacy Policy
    • Work With Me
    • Contact
    • FAQ
    • Home
    • Accessibility Statement
    • Subscribe
    • Oven Conversions

    Recipes

    • Dinners
    • Desserts
    • Side Dishes
    • Breakfasts
    • Appetizers
    • Condiments
    • Air Fryer
    • Slow Cooker
    • Instant Pot

    Read

    • Collections
    • Baking Basics
    • Conversions
    • Food That Starts With
    • Substitutions
    • Freezing
    • Reheating
    • Food Info
    • Web Stories

    Copyright © 2023 Bake It With Love