croquette

Soft creamy potato with ground meat inside a tasty crunchy shell, Japanese Croquettes or Korokke is my favorite Japanese food. This is my mother’s recipe.

Japanese Croquettes (Mom's Korokke)

russet potatoes ((about 4 potatoes; please use Russet potatoes))

onion ((9.6 oz, 272 g))

Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc)

ground beef ((85% lean))

salt

tsp black pepper ((for meat))

Tbsp unsalted butter ((for potato))

tsp black pepper ((for potatoes))

all-purpose flour (plain flour)

eggs (50 g each w/o shell)

panko (Japanese breadcrumbs)

neutral-flavored oil (vegetable, rice bran, canola, etc) ((for deep frying))

Tonkatsu Sauce ((or make my homemade tonkatsu sauce recipe))

Gather all the ingredients.

Wash the potatoes under cold running water. Peel the potatoes with a vegetable peeler and remove the eyes.

Cut each potato into equal 4 pieces. Tip: To cook evenly, it&#039;s important that they are in a similar size.

In a large pot, put water and potatoes and bring it to a boil covered on medium heat, leaving the lid slightly ajar to prevent from boiling over. It will take about 15 minutes to a boil. Cook potatoes until a skewer goes through the potato easily, about 15-20 minutes.

Meanwhile (you have about 30 minutes till the potatoes are ready), chop the onion finely. With the knife tip pointing toward the root, slice the onion to within ½ inch of the base. Make about ¼ inch parallel cuts. Then slice the onion horizontally about ¼ inch parallel cuts.

Then cut perpendicular to the first slices you made. If the onions need to be chopped finer, you can run your knife through them in a rocking motion. Be sure to hold down the tip of the knife; otherwise, the onions are going to go flying around the room.

In a large skillet, heat oil on medium heat and add the chopped onion.

Saute the onions until translucent and tender, about 12-15 minutes. Tip: Make sure there is no moisture left so that the croquette doesn&#039;t get soggy. Leave the chopped onions for a long stretch between stirring to give them nice char. Careful not to burn.

Add the meat and break it up with a wooden spoon.

Season the mixture with salt and black pepper.

Stir to combine, turn off the heat when the meat is no longer pink. Remove from heat to let cool slightly.

Once in a while, you have to check if the potatoes are done cooking. Insert a skewer to a bigger piece of the potatoes and if it goes through the potato easily, it&#039;s done. Remove the potatoes from the heat and drain the water completely. When you do so, use a lid to cover so the potatoes don’t fall out from the pot.

Move the pot back to the stove. Shake the pot over low heat and let the remaining moisture completely evaporate (but don’t burn the potatoes), about 2-3 minutes. Then transfer to a large bowl.

With a potato masher, mash the potatoes while they are still hot and let the steam escape. Add the butter. Tip: Keep some potato chunks for texture.

Add salt and pepper and combine well together.

To avoid adding excess cooking liquid from the meat mixture to the mashed potatoes, gently squeeze the liquid out from the mixture by collecting it to one side of the pan.

Add the meat mixture into the mashed potatoes in the bowl and combine together.

While the mixture is still warm, but not hot, start making the patties (traditionally, oval shape, roughly 3-inch in length), avoidng air pockets.

Cover and let the Korokke patties rest in the fridge for 15-30 minutes (Do not skip!). TIP: Resting and cooling down the patties prevents the croquettes from exploding while deep frying. The cold patties in the hot oil will not release any steam; therefore, croquettes will not explode in the oil. If you skip this process and the patties are still warm, the temperature of the patties will go up and start to steam, which will then puncture a hole in the panko coating and explode. It also helps the ingredients to meld together.

Prepare a tray each for flour and panko, and crack eggs into a small bowl.

Coat each patty in flour and shake off excess.

Then dredge in egg and coat with panko.

Once you finish coating the patties, add the oil to a medium pot. Make sure there are at least 2 inches (5 cm) of oil in the pot so the entire croquette will be covered.

Bring the oil to 340-350ºF (171-178ºC) over medium heat. Use a cooking thermometer to check the oil temperature (no guessing!). Once you get used to deep-frying, you can use the chopstick or panko tricks to determine the oil temperature.

Deep fry 2-3 croquettes at a time until they are golden brown, about 2-3 minutes. Tip: Do not touch the croquettes until one side is golden brown. The inside is already cooked, so all you need to do is to fry until golden brown!

Transfer the croquettes to a wire rack or paper towel to drain excess oil.

To Make Potato and Meat Mixture

Serve the croquettes with Tonkatsu sauce (my homemade recipe). Typically, deep-fried foods are served with shredded cabbage in Japan.

To Serve

You can store the leftover in an airtight container and freeze up to a month. To reheat, put the defrosted or frozen croquettes on a baking sheet lined with aluminum foil or parchment paper. Bake at 350ºF (180ºC) for 15-20 minutes for defrosted ones or 45 minutes for frozen ones. Check if the inside is warm before serving.

To Store

Découvrez notre recette facile et rapide de Croquettes de risotto	  sur Cuisine Actuelle ! Retrouvez les étapes de préparation, des astuces et conseils pour un plat réussi.

Croquettes de risotto	 

150 g Riz à risotto

Petit bouquet de persil

cuil. à soupe Beurre

Oignon

Oeuf

cuil. à soupe Parmesan râpé

120 g Chapelure

Huile de friture

Poivre

Faites bouillir 30 cl d'eau dans une casserole. Ajoutez le riz, baissez le feu, couvrez. Faites cuire 25 min en remuant de temps en temps. Ajoutez du liquide si besoin.

Pelez et hachez l’oignon. Faites fondre le beurre dans une poêle et faites-y revenir l’oignon haché sans coloration.

Versez le riz dans un saladier. Ajoutez l’oignon, l’œuf, le parmesan, le persil effeuillé et ciselé, le sel et poivre. Mélangez bien. Faites des petites boulettes de préparation et roulez-les dans la chapelure. Réservez au frais pendant 2 h.

Faites chauffer l’huile de friture dans une casserole. Plongez-y les croquettes de riz par deux ou trois pendant 2 min. Elles doivent être bien dorées. Egouttez-les sur du papier absorbant et servez bien chaud avec des pics.

Recipe from The Everyday Wok Cookbook by Lorna Yee and shared with permission from Sasquatch Books. They can easily be made in your favorite pans. Don&#039;t skip the chilling part after mixing the ingredients or else they will be difficult to handle. If you have to speed things up, use an ice cream scoop, and scoop out balls onto a plate and place in freezer for about 30 minutes or until firmer and easier to handle.

Pancetta & Sweet Potato Croquettes

(114 grams) Pancetta

Tablespoons (30 milliliters) Brown Sugar

(10 milliliters) finely chopped fresh Sage

Black Pepper (,

Eggs

(160 grams) Panko

Vegetable Oil

Fry the pancetta/bacon in a wok or skillet over medium heat until crisp and golden. Remove cooked pancetta/bacon from heat. Reserve 2 Tablespoons of the drippings and discard the rest.

To the drippings, add the yam, pancetta, brown sugar, sage, and salt and pepper to taste. Stir in the egg. Refrigerate the mixture for at least 4 hours before proceeding.

After the mixture has chilled, scoop out heaping tablespoonfuls and roll them between your hands to form 1-inch balls. Gently flatten the balls to become a patty. Place the balls on a lined baking sheet.

To make the breading, in a shallow dish, beat the eggs until thoroughly liquid. Place the panko in a separate dish.

Roll each ball first in the panko, then in the egg wash, then again in the panko, shaking off the excess panko and letting the excess egg wash drip off. Repeat until all the croquettes are coated.

In a wok or skillet, heat 2 inches of oil over medium high heat. Once the oil is hot, lower the heat to medium, or until the oil just maintains a simmer. Fry the croquettes in batches until golden brown, 1 or 2 minutes per side. Remove the croquettes with a slotted spoon and drain on paper towels. Serve warm.

Full Recipe Here 👉 https://whiteonricecouple.com/recipes/sweet-potato-croquettes/

INGREDIENTS
4 oz. (114g) Pancetta or Bacon, cut into 1/4" pieces
3 cups (600g) cooked & mashed Yam or Sweet Potato
2 Tablespoons (28g) Dark Brown Sugar
2 teaspoons finely chopped fresh Sage
 Kosher Salt & fresh ground Black Pepper to taste
1 Egg
 For the Breading
2 Eggs
2 1/2 cups (160g) Panko
 Vegetable Oil for deep frying

🖨 Print Full Recipe Here 👉  https://whiteonricecouple.com/recipes/sweet-potato-croquettes/

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Sweet Potato Croquettes w/ Bacon - Delicious!

Croquettes are a fantastic way to use leftovers. For testing we used turkey, but ham, chicken, or roast beef could easily be substituted. A great recipe to have on hand to use extra meat and vegetables from a holiday meal. After frying, the bread crumb outside is crunchy and the savory filling is soft and full of flavor. We tried them dipped in mustard and on a roll with mustard. Both ways are delicious!

Kroketten (Dutch Croquettes)

butter

tablespoon(s) all-purpose flour

cup(s) milk

cup(s) cold leftover meat (roast, pork, chicken, turkey)

onion

cup(s) *optional leftover vegetables (corn

tablespoon(s) Ketjap Manis (sweet soy sauce) see picture below

thyme

tablespoon(s) parsley

salt and pepper,

CRUMB COATING:

eggs (slightly beaten with milk)

cup(s) milk (add to egg mixture)

cup(s) all-purpose flour

bread crumbs

teaspoon(s) each salt and pepper

This mashed potato croquette recipe is a fast and easy leftover recipe that you will want to make over and over again! Recipe from Bon Appétit

Easy Potato Croquettes

potatoes

Parmesan cheese

fresh chopped chives (plus more for garnish)

flour

eggs

Sour cream (optional)

In large mixing bowl, combine potatoes, chives, egg yolks, Parmesan cheese, and flour.

Mix thoroughly and roll into golf ball size portions.

In small bowl beat 2 eggs.

Place bread crumbs in another small bowl.

Dredge croquettes in egg and then bread crumbs.

Heat oil over medium-high heat, using 10" skillet.

Working in batches, place croquettes in hot oil, using teaspoon to turn and brown evenly.

Remove portions from oil when golden brown, about 3 minutes.

Allow to drain on brown paper bag.

Serve warm with optional sour cream and additional chives.

Preheat oven to 400° F.

Place the potato croquettes on a baking sheet and bake for 12 to 15 minutes, until golden brown.

Baking Option

https://embed.mediavine.com/videos/dzhoenqp6zz2xzvzjsho

Mashed Potato Croquettes Recipe from Platter Talk uses leftover mashed potatoes for a completely new and mouthwatering appetizer, snack, or side dish!

Mashed Potato Croquettes Recipe

Vegan potato croquettes melt in your mouth. Crispy on the outside, soft and delicate on the inside. Oil-free with both an air-fried and baked option. Served with a creamy vegan bacon dipping sauce or select from a list of yummy vegan dips. They are like fried mashed potato balls!

Potato Croquettes

yeast

unsweetened, unflavored plain plant-based milk

garlic (minced)

garlic powder

pepper

onions

Tablespoons parsley (chopped)

breadcrumbs (gluten-free, or regular bread crumbs)

nutritional yeast

water

chickpea flour (or flour of choice)

sour cream

vegan bacon seasoning

maple syrup or date syrup

chopped parsley

Peel and cut potatoes into equal-sized chunks.

Place potatoes in a pot, and cover with water.

Add a small amount of salt to the water.

Bring the water to a boil.

Smaller chunks take less tie, while larger chunks may take longer.

Boil for 15-20 minutes, until potatoes are tender and can easily be pierced with a fork.

Drain the potatoes.

Place the potatoes in a bowl.

The mashed potato mixture should be thicker than a typical mashed potato. Because potatoes vary in size, add the plant milk slowly, beginning with 1/2 cup and adding more as needed. The final product should be thick, not creamy. 

Add all the ingredients (add the plant milk slowly; you may need less than 1 cup), except for the parsley.

Mash until ingredients are mixed using a hand masher, electric mixer, or immersion blender; , blend until smooth. I used a hand masher.

Stir in the parsley and allow it to cool to room temperature.

Once cool, use an ice cream scoop and scoop the potato mixture. Then, use your hands to form identical balls about the size of golf balls.

Combine bread crumbs and the nutritional yeast in a wide mouth bowl and whisk together.

Set aside.

Bread Crumb Mixture

In the second wide-mouth bowl, combine water and flour and whisk together.

Or, combine in a small blender to avoid clumps.

Flour Wash

Dip each potato ball in the flour/water wash, covering each ball.

Then, transfer to the bread crumb mixture and cover the ball in bread crumbs.

Transfer to a baking sheet until all the potato balls are covered.

Preparing and cooking the croquettes

Preheat the air-frier to 400 degrees.

Work in batches and place the bread crumb coated balls in a single layer in the base of the air-frier basket.

Cook in a single layer; do not overlap or overcrowd the basket.

Cook for 5 minutes; then open and shake to rotate the potato croquettes.

Cook another 5 minutes.

Remove from the air fryer, transfer to a baking sheet, and place in a 325-degree oven to keep warm while cooking the remaining croquettes.

Air Fry Option

Preheat the oven to 400 degrees.

Place bread crumb-coated croquettes on a baking sheet lined with parchment paper or a silicone baking mat.

Cook for 25-27 minutes, rotating the croquettes halfway through cooking.

Baked Option

Mix 1/2 cup vegan sour cream with bacon seasoning and maple syrup.

Stir together.

Refrigerate until servings.

Vegan Bacon Dip

Serve with an additional parsley garnish.

Serving

This recipe for herby cheddar leek fritters is flavorful and easy, combining leeks, herbs, and sharp cheddar, and served with a zingy garlic and chive yogurt .

Herby Cheddar Leek Fritters Recipe

leeks,

Greek yogurt

olive oil, divided

lemon juice

garlic

chives

Salt and pepper,

mustard powder

plain flour

baking powder

milk

parsley

tarragon

cheddar

Heat the butter in a large pan over medium-high heat.

Add the sliced leeks and fry for 5 to 6 minutes until soft but not browning.

Remove the leeks from the heat and set them aside to cool.

To make the accompanying garlic and chive yogurt, combine the yogurt, minced garlic, lemon juice, 1 tablespoon of olive oil, the chopped chives, and salt and pepper, to taste. Set aside.

In a large bowl, whisk together the eggs, mustard powder, flour, baking powder, and milk to form a batter.

Stir in the cooled leeks, the chopped parsley, chopped tarragon, and the grated cheddar, and season to taste to complete your fritter batter.

Heat the remaining 2 tablespoons of olive oil in a large pan over medium heat and dollop tablespoon-sized amounts of the fritter batter into the hot pan.

Top 7 croquette recipes from across the web

The most viewed croquette recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Japanese Croquettes (Mom's Korokke)

Croquettes de risotto

Pancetta & Sweet Potato Croquettes

Kroketten (Dutch Croquettes)

Easy Potato Croquettes

Potato Croquettes

Herby Cheddar Leek Fritters Recipe

Top 7 croquette recipes from across the web

The most viewed croquette recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Japanese Croquettes (Mom's Korokke)

Croquettes de risotto

Pancetta & Sweet Potato Croquettes

Kroketten (Dutch Croquettes)

Easy Potato Croquettes

Potato Croquettes

Herby Cheddar Leek Fritters Recipe

The most viewed croquette recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine