Golden Panko Korokke
Irresistibly crunchy on the outside, impossibly creamy on the inside - these Japanese potato croquettes are filled with seasoned mashed potato, sweet corn, and savory ground meat, all encased in a shattering panko shell fried to deep gold. A staple of Japanese delis and home kitchens alike, each bite delivers the most satisfying crunch you can imagine.
Ingredients
- 1 1/2 lbs russet potatoes, peeled and cut into chunks
- 150g ground beef or pork
- 1 small onion, finely diced
- 1/2 cup sweet corn kernels
+ 12 more ingredients
Instructions
Boil the potato chunks in salted water for 15-18 minutes until very tender. Drain thoroughly and return to the pot over low heat for 30 seconds to evaporate any remaining moisture. Mash until smooth with no lumps.
While the potatoes cook, heat the butter in a skillet over medium heat. Cook the diced onion for 4-5 minutes until softened and translucent. Add the ground meat, breaking it into fine crumbles, and cook until browned. Season with soy sauce, salt, pepper, and nutmeg.
Fold the meat and onion mixture along with the corn into the mashed potatoes. Mix until evenly combined. Taste and adjust seasoning. Refrigerate the mixture for at least 20 minutes until firm enough to shape.
Divide the mixture into 8 equal portions and shape each into an oval patty about 3/4-inch thick. Set up a breading station: flour, beaten eggs, and panko. Coat each patty in flour, dip in egg, and press firmly into panko for a thick, even crust.
Heat oil to 350°F (175°C) in a deep pot, at least 3 inches deep. Fry the korokke in batches of 2-3 for about 3-4 minutes, turning once, until uniformly deep golden brown. Drain on a wire rack.
Serve hot alongside shredded cabbage, lemon wedges, and a generous drizzle of tonkatsu sauce.
Nutrition Estimate
Per serving • Estimated by Blinner AI