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
- 12 oz. bacon, cooked (substitute other types of meat)
- 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
Katsu Sauce (for dipping):
- 2 tablespoon soy sauce
- 3 tablespoons Worcestershire sauce
- 1 tablespoon oyster sauce
- 1/2 cup ketchup
- 1/2 tablespoon honey
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. Leave some chunks in the potatoes for a better texture. Season with salt and pepper.
- Cook bacon in a pan over medium-high heat, flipping occasionally, until crispy (8–10 minutes), then drain on paper towels.
- Slice the bacon into small pieces and mix in with the mashed potatoes.
- Take a portion (~2 tablespoons) of the potato 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 katsu sauce.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: Makes 14-18 korokke