Croquette also known as Korokke in Japanese, is a Japanese deep fried dish. Basically is mixing meat, seafood or vegetable into balls, coat with flour, egg and bread crumbs to fry. Usually served as snack or as a side dish. This recipe is definitely a keeper!
Recipe adapted and modified from Just One Cookbook, one of my favourite site for Japanese food recipes!
Recipe - Korokke (make 40 balls)
4 nos russet potatoes. peeled and halved
1 large onion, chopped
1/2 carrots. chopped
250g back bacon, chopped
2 tbsp oil
Salt and black pepper to taste
1/2 cup plain flour
3 eggs for coating
2 cup bread crumbs
Oil for frying
1. Place potatoes in a large pot of water to cook till the skewer goes through easily.
2. Drain away the water and place the cooked potatoes back into the pot and onto the stove, at low heat dry up excess water. Roughly mashed it up. Set aside.
3. Heat up the pan with 2 tbsp of oil to fry chopped onion, carrot and bacon till soft and fragrant.
4. Add the stir fry mixture into the mashed potatoes, follow by 1 beaten egg. Season with salt and pepper. Mix well.
5. Let the mixture cool a bit so that you can hold it in your hand and start rolling into balls.
6. Coat the balls in flour, egg and bread crumbs.
7. Heat up wok with cooking oil, at medium heat deep fry the potatoes balls till golden brown.
8. Transfer to paper towel to absorb the oil and serve immediately with tonkatsu sauce or just on it's own.
Enjoy! One is never enough! So yummy!