Potato Korokke

With some of the baked donuts I’ve been experimenting with I have been craving something fried. I don’t eat fried food often but sometimes we need to go a bit crazy, right? (Maybe sometimes too often… )

This definitely hit the spot. A thin crunchy covering as you take a bite with a soft filling center of mashed potatoes and a bit of chew from the ground pork. Who doesn’t like a ball of fried mashed potatoes?

korokke-wire-vertical

I’ve always been slightly afraid of frying – can I get the temperature right? will it splatter everywhere? will it burn? But with one suffered korokke, the rest came out delicious! And the steps are fairly simple to make this homemade snack.
You start off just by boiling some potatoes with a pinch of salt until the potatoes are soft. And then mash them!

korokke-potatoes-boiling-ps korokke-vegetables

Stir fry the onions and carrots throwing in the ground meat and stir frying until the onions are translucent and ground pork is cooked through. Mash this mixture in with the mashed potatoes. Let cool slightly so you don’t burn your hands!
korokke-stir-fry korokke-stir-fry-2
Mold the potato mixture into bite size pieces. And then coat them – twice! This is key here. We noticed a significant difference between one coated layer of breadcrumbs and two coats. We’re not trying to go on a diet with these fried little guys so live little! Two coats. Another tip – often coating is done in three steps of dunking in flour, egg and then breadcrumbs. I found them easier and more crispy to just add the egg and flour together so you only need to do two dunks – in egg/flour mixture and then the breadcrumbs.
korokke-vegetable-bowl-mix korokke-getting-ready
korokke-panko
Heat oil over medium high heat. Optimal oil is around 340-350 degrees F. Without a thermometer, you can toss in a few breadcrumbs into the oil and if they drop slightly and quickly come to the surface the oil is at optimal temperature! Fry these little guys until golden brown. Tip: As you’re frying, if there are little pieces of breadcrumbs left in the oil, spoon these out as these may burn and make the oil not so good.
korokke-on-wire
Enjoy by itself or dip them in tonkatsu sauce! I didn’t have any at home so google helped me out with Just One Cookbook’s homemade tonkatsu sauce recipe. Yum.
I think this will be really delicious with potato and stir-fried kimchi too.. I also baked 4 of these instead of frying and turned out well. Adding an add-on post to this one!
crispy outside with soft center potato koroke
Print Recipe
Potato Korokke - 감자 고로케
crispy outside and soft mashed potatoes center - delicious!
Potato Korokke
Servings
18-20 small Korokkes
Ingredients
Potato Korokke
Tonkatsu Sauce
Servings
18-20 small Korokkes
Ingredients
Potato Korokke
Tonkatsu Sauce
Potato Korokke
Instructions
Potato Korokke
  1. Peel the potatoes, cut them in half and place them in a pot with water and dash of salt. Bring to a boil and simmer for a few minutes until the potatoes become soft and a fork/chopstick can be easily poked through.
  2. Once potatoes are cooked through, mash them up like mashed potatoes. Set aside.
  3. As the potatoes cook, slice and dice the carrot and onions. Feel free to add other vegetables you like such as mushrooms or zucchini.
  4. In a large skillet or fry pan, saute the onion and carrots until the onions turn soft. Add in the ground pork and cook until the onions become translucent and the pork is cooked through completely. Add a dash of salt and pepper to taste.
  5. Add in mixture into the mashed potatoes until all is well combined. Cool slightly so you can touch without burning yourself.
  6. Once cooled, form into small rectangular balls. Mine were about 2.5 inches long and 1.5 inches wide. There's no magic formula to this - form as you wish!
  7. In a medium sized bowl whisk an egg and add flour into the egg bowl. Bring out another medium sized bowl and add a cup of breadcrumbs. Add more breadcrumbs into the bowl as you continue to make more korokke.
  8. Dunk each potato ball into the egg/flour mixture and then the breadcrumbs. Do this twice for each potato ball so there's two coatings of egg and two coating of breadcrumbs. This will yield a munch crunchier korokke!
  9. Heat oil over medium high heat. Optimal oil is around 340-350 degrees F. Without a thermometer, you can toss in a few breadcrumbs into the oil and if they drop slightly and quickly come to the surface the oil is at optimal temperature! Fry the korokke until golden brown. If you're new to deep frying, only fry one or two at a time. Adding too many will lower the oil temperature and will also be harder to manage.
  10. Tip: As you fry, take out the pieces of left over or fallen off breadcrumbs from the oil. These may begin to burn and will leave the burnt smell in the oil.
  11. Cool the fried korokke on a wire rack to let the oil trip and slightly cool. Serve immediately and enjoy!!
Homemade Tonkatsu Sauce
  1. In a small bowl, mix all the ingredients together and enjoy for dipping!

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