Description
Crispy Japanese Potato Croquettes are a delightful blend of creamy mashed potatoes combined with sautéed onions and optional ground meat, coated with a crunchy panko breadcrumb crust and fried to golden perfection. This easy-to-make dish offers a satisfying texture contrast and savory flavors, perfect for a comforting appetizer or a light meal.
Ingredients
Scale
Potato Mixture
- 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
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/4 cup panko breadcrumbs
Frying
- Vegetable oil, for frying
Serving
- Lettuce or cabbage, for serving (optional, for garnish)
Instructions
- Boil the Potatoes: Place the peeled potato chunks in a pot of salted water and bring to a boil. Cook for about 15 minutes or until the potatoes are fork-tender. Drain the potatoes and return them to the pot.
- Sauté the Onions and Meat: While the potatoes are boiling, heat a pan over medium heat and melt butter. Add the finely chopped onion and cook until softened, about 4 minutes. If using ground meat, add it to the pan and cook until browned and cooked through. Season with salt and black pepper.
- Mash and Combine: Once the potatoes are drained, mash them until smooth. Add the cooked onions and meat mixture (if using) to the mashed potatoes. Stir in soy sauce and milk, then mix well until everything is combined. Adjust seasoning with salt and black pepper to taste.
- Shape the Croquettes: Shape the mashed potato mixture into oval or round patties, about 2-3 inches in diameter, making sure they hold together well.
- Prepare the Coating Station: Set up three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs.
- Coat the Patties: Dip each potato patty first into the flour, shaking off any excess, then into the beaten eggs, and finally coat it evenly with panko breadcrumbs, pressing gently to ensure the coating sticks well.
- Fry the Croquettes: Heat vegetable oil in a frying pan over medium heat. When the oil is hot (about 350°F or 175°C), carefully add the croquettes in batches to avoid overcrowding. Fry for about 3-4 minutes on each side or until they turn golden brown and crispy.
- Drain Excess Oil: Remove the croquettes with a slotted spoon and place them on paper towels to drain excess oil.
- Serve: Serve the crispy Japanese potato croquettes hot with shredded lettuce or cabbage on the side as garnish, and enjoy!
Notes
- You can omit the ground meat for a vegetarian version while still maintaining delicious flavor.
- Use fresh panko breadcrumbs for the crispiest coating.
- Maintain medium heat while frying to ensure the croquettes cook through without burning.
- Leftover croquettes can be reheated in an oven or air fryer to restore their crispiness.
- Serve with tonkatsu sauce or a simple mayo-based dipping sauce for added flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
