Time for yet another satisfying potato snack! Curry korokke ( カレー コロッケ ) are Japanese style potato fritters, mixed with caramelized onions and deep fried till golden. With a soft and creamy center that melts as you bite into the crisp shells, these potatoes are great on their own or dipped in sauce.
Ever had korokke before? Japanese style croquette come in a lot of varieties in Japan, both cream based and potato based. While I’ll share the cream based korokke soon, potato korokke are a favorite in our house! Delicious just with potato, I love mixing in a little curry powder, because lets face it, curry is delicious!
While they may seem intimidating to make, the final result is definitely worth the effort! Similar to jagaimo mochi, these korokke add another layer of complexity with a crisp outer shell encasing their creamy filling. When made just right, they almost melt in your mouth when bitten into!
These korokke are easy to customize to your liking. Try mixing in a little bit of ground beef or pork for added meatiness, or sneak in some minced carrots to add more veggies! If you’re new to frying, check out my frying tips to get you started!
Recipe – Curry Korokke:
– Peel your potatoes and cut into large chunks.
– Bring a small pot of water to a boil over medium high heat. Add the potatoes and boil for 8-10 minutes until the potatoes are easily pierced with a fork. Drain the potatoes and let cool.
– While the potatoes are cooling prepare the onion. Cut the onion into a small dice.
– Melt the butter in a small pan over medium high heat. Add the onion, then cook for about 10 minutes, stirring occasionally, until the onion has browned. Remove from heat and let cool.
– Place the cooled potato in a medium bowl and mash up until smooth.
– Add the onion, curry power, salt and pepper to the potatoes and stir to combine.
– Using your hands, shape the potatoes into 6 to 8 hand sized patties. The mixture should be soft but firm. If the potatoes are too soft to where they won’t hold their shape, mix in a tablespoon of cornstarch to the potatoes and then shape the patties.
– Once the patties are shaped they are ready to be breaded. Add the eggs to a small bowl and whisk to blend them. Place the flour on a small plate and the panko on another plate. Take each pattie and coat with flour. Then dip the flour coated pattie in egg, then immediately dip in the panko. This process might be messy, but essential to get the crispy outer shell.
– Now the patties are ready to fry! Add enough oil to a small pot so that the patties will be covered when added. Place the pot on the stove over medium high heat. Once hot, add a few patties at a time and fry for 8 to 10 minutes until golden, turning the pattie over once to ensure even frying.
– Once the patties are fried, let drain on a paper towel to remove excess oil. Continue frying in small batches until all the patties are cooked.
– Serve while still hot by itself or with your favorite sauce (tonkatsu sauce, white sauce etc)
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