Description
Japanese Potato Croquettes are crunchy and golden on the outside with an irresistibly soft and creamy interior. This classic Japanese snack blends fluffy mashed potatoes with sautéed onions, optional ground meat, and seasonings, coated in light and airy panko breadcrumbs, then fried to perfection. Perfect as a snack, appetizer, or side dish, these croquettes offer a satisfying combination of texture and flavor that can be customized to your preferences.
Ingredients
Units
Scale
Main Ingredients
- 2 pounds starchy potatoes (russet or yukon gold), peeled and cut into chunks
- 1 medium onion, finely chopped
- 4 oz ground beef or pork (optional)
- 1 cup panko breadcrumbs
- 2 large eggs, beaten
- 1/2 cup all-purpose flour
- Salt and pepper, to taste
For Cooking
- 2 tablespoons butter or vegetable oil (for sautéing onions)
- Vegetable oil, for deep or shallow frying (enough to maintain 350°F / 175°C)
Instructions
- Prepare the Potatoes: Peel and cut the potatoes into even chunks. Boil them in salted water until tender when pierced with a fork. Drain well and mash until smooth to create the creamy base.
- Cook the Filling: In a pan, heat butter or oil and sauté the finely chopped onions until soft and fragrant. If using ground meat, add it now, cook until browned, and season with salt and pepper.
- Combine Ingredients: Mix the mashed potatoes with the cooked onion and meat mixture until fully incorporated. Adjust seasoning if needed. Shape the mixture into small oval or round patties about the size of your palm.
- Coat the Croquettes: Set out three bowls containing flour, beaten eggs, and panko breadcrumbs. Dredge each patty in flour, dip it into the beaten egg, then coat evenly with panko breadcrumbs.
- Fry Until Golden: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry croquettes in batches, avoiding overcrowding, until golden brown and crisp on each side, about 3-4 minutes. Drain on paper towels to remove excess oil.
Notes
- Use starchy potatoes like russet or yukon gold for a fluffy interior.
- Drain potatoes thoroughly to avoid soggy croquettes.
- Always use panko breadcrumbs for the authentic light and crisp texture.
- Maintain steady oil temperature to prevent greasy or burnt coating.
- Shape croquettes evenly for consistent cooking and presentation.
- Serve croquettes immediately while hot and crispy for best texture and flavor.
Nutrition
- Serving Size: 2 croquettes (approx. 100g)
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg