Original: English

Potato Croquettes (Korokke)

From the 'Yasai no Hi Channel,' we introduce an exquisite potato croquette recipe that can be made successfully at home. With a unique method that makes it easy to coat the croquettes and prevents them from breaking, these are crispy when hot and fluffy inside. They're also delicious when cooled and reheated in a toaster, making them a great recipe for making ahead or as an omelet filling. Please give this useful recipe a try.

Steps

Boil 300g potatoes until tender. [Key Tip!] After draining the water, mashing while hot will result in a smoother texture.
🕒 00:26
Finely chop 150g onion and 25g carrot. [Key Tip!] The finer the chop, the better they'll soften when stir-fried, so don't worry if the pieces are a bit larger.
🕒 00:39
Heat 1 tsp cooking oil in a frying pan and stir-fry the chopped onion and carrot over medium heat.
🕒 01:08
Add 1/2 tsp salt while stir-frying, continue to cook until the onion becomes translucent, then remove from the pan. [Key Tip!] Adding salt helps release moisture, speeding up the cooking process.
🕒 01:20
Add 80g ground pork to the same frying pan, add a pinch of salt and pepper, and stir-fry until cooked through.
🕒 01:48
Mix the stir-fried vegetables and ground pork, then let cool slightly.
🕒 02:18
Drain the boiled potatoes and mash them to your desired consistency.
🕒 02:23
Combine the mashed potatoes with half of the cooled stir-fried ingredients.
🕒 02:48
Once cooled, divide the combined mixture into 8 portions and shape them into balls. [Key Tip!] Shaping while warm makes the process easier. Ensure they are thoroughly cooled before coating.
🕒 03:21
Store the remaining mixture in an airtight container in the refrigerator for up to 3 days, or freeze for later.
🕒 03:45
In a bowl, beat 1 egg. Add 4 tbsp all-purpose flour and 2 tbsp water, then mix well until smooth to create the batter.
🕒 04:42
Evenly coat the shaped croquettes with the batter.
🕒 04:53
Place the battered croquettes into a bowl of panko breadcrumbs and shake the bowl back and forth to coat the croquettes without using your hands. [Key Tip!] Coating this way makes the croquettes less likely to break when fried and results in a firm crust.
🕒 05:00
Once all croquettes are coated with panko, re-coat them and gently flatten them to make them easier to fry.
🕒 05:29
Heat about 2cm of frying oil in a frying pan to medium-high heat (approx. 170-180°C) and place the croquettes in the oil. [Key Tip!] Overcrowding the pan raises the oil level, making it easier to fry even with a small amount of oil.
🕒 06:13
Fry one side until golden brown, without touching them. [Key Tip!] Moving the croquettes while frying can cause the coating to peel off or create holes, potentially leading to bursting.
🕒 06:34
Once one side is golden brown, flip the croquettes and fry until nicely browned.
🕒 06:47
Once the entire croquette is a golden brown, remove from the oil. [Key Tip!] The ingredients inside are already cooked, so the croquettes are done when the surface is crispy.
🕒 07:05
Reheat cooled croquettes in a toaster oven for about 5 minutes until crispy.
🕒 07:58