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Mini Potato Korokke Recipe

Mini Potato Korokke Recipe
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★★★★★

4.7 from 11 reviews

Mini Potato Korokke are crispy Japanese-style potato croquettes that are golden on the outside and creamy on the inside. These bite-sized snacks are made from mashed potatoes coated in flour, egg, and panko breadcrumbs, then deep-fried until perfectly crisp. Served with a dollop of Japanese mayonnaise, topped with tobiko and fresh microherbs, they make an elegant appetizer or party treat.

Ingredients

Scale

Main Ingredients

  • 4 potatoes (peeled and sliced)
  • Salt and pepper (to taste)
  • 1½ cups plain flour
  • 2 eggs (whisked)
  • 2 cups panko breadcrumbs
  • Vegetable oil (for deep frying, about 4 cups)

To Serve

  • ½ cup Japanese mayonnaise
  • Tobiko (flying fish roe), about 2 tablespoons
  • Microherbs, a small handful

Instructions

  1. Prepare the potatoes: Place the peeled and sliced potatoes into a pot filled with water. Bring to a boil over high heat, then reduce to medium and cook for about 10 minutes, or until the potatoes are tender when pierced with a fork. Drain the water and transfer the potatoes to a large mixing bowl.
  2. Mash and season: Mash the potatoes until smooth using a potato masher or fork. Season with salt and pepper to taste. Cover and refrigerate for 1 to 2 hours, allowing the mixture to cool completely.
  3. Prepare the coating station: Arrange three shallow bowls: one with the plain flour, one with the whisked eggs, and one with the panko breadcrumbs. This will make the breading process efficient.
  4. Shape the korokke: Once the potato mixture is chilled, roll it into bite-sized balls, roughly 1 to 1.5 inches in diameter, and place them on a plate.
  5. Coat the korokke: Dip each potato ball first into the flour, ensuring it’s lightly coated. Next, dip into the whisked eggs, then roll thoroughly in the panko breadcrumbs to coat completely. Place the breaded korokke on a separate plate. Repeat until all potato balls are coated.
  6. Heat the oil: Heat vegetable oil in a deep fryer or a heavy-bottomed pot to 180°C (356°F). Use a thermometer to ensure accurate temperature for best frying results.
  7. Fry the korokke: Fry the potato croquettes in batches of 5-6 for about 2 minutes or until they turn golden brown and crispy. Be careful not to overcrowd the pan. Remove with a slotted spoon and drain on paper towels to remove excess oil.
  8. Prepare the mayonnaise piping bag: Fit a piping bag or a zip-lock bag with a round tip, fill with Japanese mayonnaise, and chill until ready to use.
  9. Serve: Let the korokke cool slightly. Pipe Japanese mayonnaise on top of each, then garnish with a small spoonful of tobiko and a sprinkling of fresh microherbs. Serve immediately and enjoy the crispy, creamy flavors.

Notes

  • Ensure potatoes are completely cooled before shaping to help them hold their form during frying.
  • If you don’t have a piping bag, you can simply spoon the mayonnaise on top of each korokke.
  • You can substitute Japanese mayonnaise with regular mayonnaise mixed with a bit of rice vinegar for a similar taste.
  • Deep frying temperature is crucial; too low and korokke will absorb excess oil, too high and they may burn before cooking through.
  • Korokke can be prepared ahead and refrigerated; fry them just before serving for best texture.

Nutrition

Keywords: mini potato korokke, Japanese croquettes, panko croquettes, potato appetizer, fried snacks, Japanese party food

Find it online: https://foodbylina.com/mini-potato-korokke-recipe/