Korokke (Japanese Potato Croquette)

 

 

Okay….my first confession with this is that I had no intention of writing a post about this.  These Korokke were a result of me rummaging around the fridge one day, extremely hungry and wanting to find something quick to make. And then I stumbled upon a tupperware of leftover mashed potatoes—-something I RARELY have leftovers of. I am, after all, a Potato Monster .

I quickly decided upon fixing up some Korokke to eat along side some eggs……a Japanese “hashbrown” if you will. Super quick to make (especially if using mashed potatoes) and delish when lightly flavored with some curry powder. I often order it as a side dish when I’m having ramen for that added bit of texture and crunch.

Then I thought…..there must be tons of potato monsters out there, right? It was decided—I HAD to share my Korokke with you.

 

 

My second confession is that I got a little OCD when forming the potato patties. Usually I just free form them in my hands but I suddenly got it into my head that I was going to use my cookie cutters to get more uniformed shapes. Yeah…I have issues.

If you’re a normal person—just go with forming oval patties out of the potato mixture. But if you’re a crazy food blogger like me, gently press the mixture into an even layer on a lightly floured surface.  Then, use a cookie cutter or biscuit cutter to make your shapes.  Trust me….either way results in a crispy and delish potato croquette. 🙂

Potato Monster signing off!

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Korokke (Japanese Potato Croquette)
Makes approximately 4 croquettes

Ingredients:

2 Cups Mashed Potatoes (or boil and mash 2 large potatoes)
1/2 Teaspoon Curry Powder
1 Egg, lightly beaten
1/2 Cup Flour
1 Cup Panko Bread Crumbs
Salt and Pepper
Oil for frying

Heat oil in a skillet to 350 degrees F.

Thoroughly combine the potatoes and curry powder. Season with salt and pepper. Plate the beaten egg, flour, and panko in 3 separate, shallow dishes.

Using the potato mixture, form patties. This can be done by free forming them in your hands or by the cookie cutter method described above. Carefully coat each patty in the flour and gently shake off excess. Dip patty into the egg and then cover in the panko bread crumbs. Use the tips of your fingers to gently press the crumbs into the patty.

When the oil reaches temperature, fry the patties on each side until golden brown—about 2-3 minutes on each side. Remove from skillet and drain on paper towels. Serve immediately with tonkatsu sauce or sauce of your choice.