Japanese Potato Croquettes Recipe
Japanese Potato croquettes recipe is just like a potato cake recipe that’s made easy. Green leafy vegetables and mushrooms are commonly mixed to the batter of Japanese croquettes. They have high water content and the excess moisture should be squeezed out before adding to the batter. In this recipe, corn is added to the batter which gives this dish its sweet taste and aroma. The panko, Japanese breadcrumbs also gave these potato croquettes its extraordinary crunch. This is a very tasty treat. Simply follow the steps below.
Ingredients
- 3 -4 cups leftover mashed potatoes (675-900 g)
- 1 cup corn (175 g)
- ½ cup flour (75 g)
- 1 egg, beaten
- 1 cup panko or Japanese bread crumbs (90 g)
- Oil (for frying)
Instructions
- Mix together mashed potatoes and corn in a mixing bowl.
- By using a spoon or an ice cream scoop, shape mixture into patties that are fat but flat.
- Dip each patty first in flour, then in a bowl of beaten egg, then in panko.
- In a frying pan, fry patties by batches, making sure there is enough oil heated in the pan.
- Remove from pans and drain on paper towels.
- Serve with Tonkatsu sauce, or other Asian sauce.
