In Japan, Korokke (コロッケ) are as ubiquitous as fried chicken in convenience stores. They are tasty street food, casual diner food, specialty food, and a home-cooked dish loved by all ages. These potato and meat croquettes come with a crispy-crunchy crust that reveals a creamy, mashed potato filling. You need to try it to believe how good they are! Since I always have a soft spot for potato dishes and crunchy food, korokke easily tops the chart of my favorite food. I once had six pieces of these golden fried patties for one dinner. Shhh…I shouldn’t be too proud of my big appetite, but I’m absolutely excited to share my best korroke recipe with you today.
What is Korokke?
Korokke is said to be originated from the French croquette or Dutch kroket. I don’t speak French, but when I looked it up, I learned that croquette came from the verb croquer in French, which is to crunch. Makes total sense! Since everyone loves a good crunch, the Japanese started adapting croquettes and it became a popular Japanese-western food in the early 1900s. At the most basic, korokke is made of a mixture of mashed potatoes, ground meat, and vegetables that have been shaped into small round patties. They are then coated in panko breadcrumbs, and deep-fried until crispy. These days you can many versions of korokke, with a variety of additions such as ground meat, vegetables, or seafood. Some are flavored with curry powder, and some make use of leftovers from nikujaga. Another must-try flavor is kabocha croquette (my recipe). Each region of Japan also has its own korokke, featuring famous local ingredients such as shrimp, crab, or sweet corn.
Quick Tips for Making the Best Korokke At Home
Use starchy potatoes such as russet potatoes Use quality ground beef – I used organic beef. When mashing the potatoes, leave some small chunks for textures. Discard any moisture before combining the cooked meat & vegetable mixture with the mashed potatoes Use only panko breadcrumbs for an extra crispy exterior. Lastly, always make extra because they are great for leftovers, and store well in the freezer for up to a month!
My mom makes her Korokke without any written recipes, so over the years, I’ve developed my own version by adopting my mom’s method and personal adjustment. The recipe that I am sharing here includes carrots and shiitake mushrooms, which are missing from my mom’s and the regular korokke from the stores. I like to add them to give some colors and extra nutrition for the kids. I’ve finally got my mom’s korokke recipe in March 2012 if you’re interested. It’s good stuff so do give her recipe a try too!
Can I Air Fry or Shallow Fry Korokke?
The short answer is YES. I don’t own an air fryer; so I can’t provide the exact steps. However, many of my readers have tried air frying with my korokke recipe with success. You can also use a frying pan to shallow fry Korokke. The inside is already cooked, so all you need to do is to brown the breaded outer layer. You just need less than 1/2 inch (<1cm) oil in the pan! It’s easy for cleanup too.
What to Serve with Japanese Croquettes
Korokke can be enjoyed as a snack, appetizer, main, or as a featured dish in your bento lunch box. They are delicious on its own, but we also often serve it with a sweet-savory Tonkatsu sauce. This homemade Korokke won’t disappoint you at all!
More Korokke Recipes You’ll Enjoy:
Mom’s Best Korokke Recipe (Japanese Croquettes) Baked Croquettes Korokke Bento Kabocha Korokke Croquette Sandwich Creamy Crab Croquette
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