Korokke (コロッケ) is the Japanese adaptation of the French croquette, a breaded and deep-fried patty made from mashed potatoes or ground meat mixed with vegetables. It’s a popular comfort food in Japan and is typically enjoyed as a snack or as part of a meal, often served with tonkatsu sauce or Worcestershire sauce.

My mom used to make Korokke for us all the time, and while it traditionally has meat and vegetables as well, she usually stuck to just mashed potatoes. And let me tell you, it was amazing, and never got old.

Korokke was introduced to Japan during the Meiji era (1868-1912) as part of a broader trend of adopting Western cuisine. The French croquette, originally made with a creamy filling encased in a breadcrumb crust, was adapted by Japanese cooks to suit local tastes and ingredients. Over time, the creamy filling of the original French croquette was replaced by more readily available ingredients like potatoes and minced meat. The result was a dish that was easy to make and economical, making it popular with Japanese households.

Korokke Variations

If you are wanting to get a little adventurous in your cooking, there are many other variations of Korokke that you can try out:

Potato Korokke (ジャガイモコロッケ): The most common version (and the version in this recipe), made with mashed potatoes and typically mixed with ground meat (beef, pork, or chicken) and onions. The mixture is shaped into patties, breaded with panko (Japanese breadcrumbs), and deep-fried until golden brown.

Kani Cream Korokke (カニクリームコロッケ): A variation that returns to the croquette’s creamy origins, using a béchamel sauce mixed with crab meat.

Kabocha Korokke: Made with kabocha (Japanese pumpkin) instead of potatoes, offering a slightly sweet flavor.

Try my Kabocha Korokke

Ingredients

The ingredients used for Korokke can vary depending on what fillings you want to put in. However, one thing all Korokke have in common is their panko (パン粉).

Panko is a type of breadcrumb that is widely used in Japanese cuisine, especially for dishes like korokke, tonkatsu (breaded pork cutlet), and ebi fry (breaded shrimp). Panko is known for its light, airy texture and the extra crispiness it provides when fried.

Korokke (コロッケ)

Author: kyriethefoodie
Total Time: 1 hour 15 minutes

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Description

Korokke is a Japanese deep-fried patty made from mashed potatoes or ground meat mixed with vegetables, coated in crispy panko breadcrumbs. This recipe simplifies it to just mashed potatoes as a filling.

Ingredients

Units Scale

4 medium potatoes, peeled and diced
Salt and pepper, to taste
3 eggs, beaten
1 cups flour, for coating (use more or less as needed)
2 cups panko, for coating (use more or less as needed)
Vegetable oil, for frying

Tonkatsu Sauce (for dipping):

2 tablespoon soy sauce
3 tablespoons Worcestershire sauce
1/2 cup ketchup
1 tablespoon mirin
1/2 teaspoon ginger, grated
Black pepper to taste

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Instructions

Place the diced potatoes in a large pot of salted water and bring to a boil. Cook until the potatoes are tender, about 16-20 minutes.
Drain the potatoes and mash them in a large bowl with a fork until smooth. Season with salt and pepper.
Take a portion (~2 tablespoons) of the mixture and shape it into oval or cylindrical patties, about 1 inch thick.
Prepare three shallow dishes: one with flour, one with the beaten eggs, and one with panko.
Dredge each korokke patty in flour, then dip it in the beaten egg, and finally coat it in panko.
Heat at least 2 inches of vegetable oil in a large skillet or frying pan over medium heat. Fry the korokke patties in batches until golden brown and crispy on both sides, about 3-4 minutes per side.
Remove the korokke from the oil and drain on paper towels to remove excess oil. Serve hot with tonkatsu sauce.