Mom's Crispy Japanese Potato Croquettes (Print Version)
# Ingredients:
→ Potato and Meat Mixture
01 -
Russet potatoes, peeled and quartered (2 pounds, about 4 medium)
02 -
Large onion, finely minced (9.6 oz, 272g)
03 -
Neutral cooking oil (1 tablespoon)
04 -
Ground beef, 85% lean (1 pound)
05 -
Diamond Crystal kosher salt, divided (1 teaspoon total)
06 -
Freshly ground black pepper, divided (½ teaspoon total)
07 -
Unsalted butter (1 tablespoon)
→ Breading
08 -
All-purpose flour (½ cup)
09 -
Panko Japanese breadcrumbs (2 cups)
10 -
Large eggs (3, 50g each without shell)
→ For Deep Frying
11 -
Neutral oil for frying (4 cups, or enough for 2-inch depth)
→ For Serving
12 -
Tonkatsu sauce
# Instructions:
01 -
Peel and quarter the russet potatoes into even pieces. Cover with water in a large pot and bring to a gentle boil. Cook for 15-20 minutes until easily pierced with a skewer.
02 -
Finely mince the onion using the mijingiri technique. Sauté in oil until tender and slightly charred, about 12-15 minutes. Add ground beef and cook until no longer pink.
03 -
Drain cooked potatoes completely and return to low heat to evaporate remaining moisture. Mash while hot, leaving some chunks for texture. Mix in butter, salt, and pepper.
04 -
Drain excess liquid from the meat mixture, then combine with mashed potatoes until well mixed.
05 -
Shape the warm mixture into 3-inch oval patties, avoiding air pockets. Refrigerate for 15-30 minutes to prevent exploding during frying.
06 -
Dredge each chilled patty in flour, dip in beaten egg, then coat thoroughly with panko breadcrumbs.
07 -
Heat oil to 340-350°F (170-180°C). Fry croquettes 2-3 at a time until golden brown, about 2-3 minutes. Drain on wire rack.
# Notes:
01 -
Use russet potatoes for the best fluffy texture
02 -
Don't skip the chilling step - it prevents the croquettes from exploding
03 -
The inside is already cooked, so just fry until golden brown