Steps

1. It's important to cool the croquette filling, so start by making the filling.
   🕒 00:22
2. Finely chop 1 small carrot (290g).
   🕒 00:33
3. Finely chop 1 small onion.
   🕒 01:05
4. Heat 1 tbsp oil in a frying pan over medium heat and sauté the chopped carrots and onions.
   🕒 02:01
5. When the vegetables start to lose their moisture, reduce the heat and sauté for a total of 10 minutes, or until the volume is reduced by 1/2 to 1/3.
   🕒 02:27
6. Add 200g ground pork and 1/2 tsp salt to the sautéed vegetables, stir, and cook for another 1-2 minutes, then turn off the heat.
   🕒 02:51
7. Transfer the sautéed ingredients to a tray and spread them out to cool. [This is the key!] It's important to cool the croquette dough.
   🕒 03:34
8. In a bowl, combine 150g potato flakes and 6 1/2 tbsp (40g) skim milk and mix well.
   🕒 03:57
9. Add 450cc boiling water and mix quickly. Aim for a slightly firm potato flake mixture.
   🕒 04:45
10. Combine the cooled filling with the potato mixture.
    🕒 05:11
11. Once everything is mixed, shape the mixture into croquettes. If there are cracks, press them in and reshape.
    🕒 05:30
12. In a separate bowl, mix 2/3 cup all-purpose flour and 70cc water to make a batter.
    🕒 06:10
13. Dip the shaped croquette dough into the batter, then coat evenly with just under 2 cups panko breadcrumbs. [This is the key!] Coating evenly will help prevent them from bursting when frying.
    🕒 06:23
14. Fill a pot generously with frying oil and heat to 180℃. Insert chopsticks into the oil; if small bubbles immediately rise, it's 180℃.
    🕒 07:04
15. Place the croquettes in the hot oil and fry for 2 minutes without touching them immediately. [This is the key!] Touching them immediately after putting them in the oil can cause them to burst, so wait without touching.
    🕒 07:45
16. Flip the croquettes and fry for another 2 minutes to complete.
    🕒 07:55