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.
Korokke was introduced to Japan during the Meiji era as a Japanese adaptation of the French croquette. Originally filled with creamy béchamel, it evolved to use more accessible ingredients like potatoes and minced meat, making it an easy, affordable dish loved in Japanese homes.
Korokke Variations
Korokke is incredibly versatile, and you can stuff it with all kinds of delicious fillings depending on your mood or what you have on hand. You can add in veggies like corn, carrots, or peas.
For a richer bite, try creamy korokke made with a béchamel-like filling and crab (kani cream korokke), or swap potatoes for kabocha squash for a slightly sweet twist. Cheese-stuffed korokke is also popular, with melty mozzarella or cheddar hidden inside the crispy shell.
Whether you go traditional or creative, korokke is endlessly customizable and always comforting.
What is Panko?
Panko is Japanese for “breadcrumbs.” However, unlike traditional breadcrumbs, which are made from finely ground dried bread, panko is made from crustless bread that is baked using electric current, creating large, flaky crumbs.
This unique texture results in a coating that fries up extra crispy and light, making it the perfect choice for dishes like tonkatsu, ebi fry, and korokke. Because panko absorbs less oil than regular breadcrumbs, it creates a less greasy, crispier crust that stays crunchy longer.
Recently, I came across sourdough panko, and it has been amazing to use in Japanese cooking! It’s a great alternative for those looking to experiment with different flavors while keeping the same signature crunch. I’ll link the sourdough panko brand here in case you want to try it out! Regular panko is below:
Classic Japanese Korokke – コロッケ (Crispy Potato Croquettes)
- Total Time: 1 hour 15 minutes
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
- 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
I could eat these all days! I’m going to try them out in the air fryer next time
So good! I bet it would work great in the air fryer 🙂
The outside was golden and crisp while the inside stayed light and fluffy.
Yum! Thanks for your review, Adriana! 🙂