Easy & Simple Korokke (Japanese Potato Croquettes)

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Crispy, panko-breaded Japanese potato croquettes deep-fried to perfection! This easy Korokke recipe uses simple ingredients and is perfect for potato-lovers. A delicious appetizer, side dish, or snack that is restaurant-quality and budget-friendly and great for the family.

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Why This Recipe Works
Ingredients & Substitutes
Instructions
Expert Tips
Variations
Pairing Suggestions
Storage & Reheating
FAQ
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Korokke is a Japanese potato croquette made of seasoned mashed potatoes, coated in egg and flaky panko breadcrumbs, then deep fried in hot oil. It's crispy on the outside and light and fluffy on the inside!

This Japanese potato dish is served at Japanese restaurants or at Japanese convenience stores (also known as konbini) with a sweet tonkatsu sauce or a creamy Kewpie mayo, but you can enjoy it with ketchup, sriracha mayo, or teriyaki sauce too.

Korokke is similar to French croquettes; except in Japan, there are many variations like curry korokke, kabocha korokke, kani cream korokke, or cheese croquette.

Why This Recipe Works

We cool the filling before shaping to prevent a soggy crust and this creates a crispy exterior.
I've tested this recipe with various potatoes, and recommend russet potatoes as they're high in starch and contain less moisture resulting in a light, fluffy texture (aka hoku hoku in Japanese).
Most korokke recipes turn out gummy; my method of not over mashing the potatoes prevents this.

Ingredients & Substitutes

Please scroll to the recipe card below for exact measurements.

Russet Potatoes: Use a starchy potato for a light, fluffy texture. Substitution: Idaho potatoes. Avoid yukon gold as they can cause a denser, gummy texture.
Yellow Onion: To add flavor and aroma. Substitution: White Onion.
Neutral Oil: Use a neutral oil like avocado, sunflower, grapeseed, peanut, vegetable, or canola oil. Avoid olive oil or any low smoke point oil.
Black Pepper
Salt
Garlic Powder: To add flavor and fragrance. Avoid using minced garlic or it can burn.
Curry Powder: To add a traditional flavor. Use yellow curry powder or Japanese curry powder. This ingredient is optional.
Eggs: To bind the panko to the potato ball.
Cornstarch: To bind the egg to the potato ball. Substitutions: Potato starch, tapioca starch, arrowroot starch, or all-purpose flour.
Panko Breadcrumbs: Unseasoned Japanese-style crumbs [I recommend Kikkoman or Shirakiku]. Substitution: Pulse crustless white bread into coarse flakes.

Vegetarian Tonkatsu Sauce

Vegetarian Stir-Fry Sauce: To add umami. Substitution: Oyster sauce if you're not vegetarian. [I recommend Lee Kum Kee].
Vegan Worcestershire sauce: To add acidity. Substitution: Worcestershire sauce if you're not vegetarian.
White Granulated Sugar: To balance the salty flavors. Substitution: Granulated cane sugar.
Ketchup: To add tang.

Note: Asian ingredients are typically available at most Asian grocery stores, or you can check online.

Instructions

Below are step-by-step instructions on how to make Korokke:

Large pot of potatoes boiling in water until fork-tender.

Boil chopped potatoes: Bring a large pot of water to a boil over medium-high heat. Add potatoes and cook for about 15 minutes, or until fork-tender. Drain and transfer to a large mixing bowl.

Sautéed onions being cooked in a pan before being mixed into mashed potatoes.

Make onion-potato mixture: Heat 1 tablespoon (15 ml) vegetable oil in a pan over medium heat. Sauté onions until softened and translucent. Add to the potatoes and season with salt, garlic powder, black pepper, and curry powder. Chill in the fridge for 5 minutes before mashing.

Mashed potato and onion mixture being gently combined in a bowl with seasonings.

Mash and divide: Mash potatoes and onions just until combined, leaving small crumbs - do not over-mash. Divide into 8 equal portions.

Oval-shaped potato croquettes being formed by hand and placed on a tray.

Shape: Form each portion into oval-shaped balls and chill for 15 minutes. Do not skip this step, or they may fall apart during coating.

Potato balls being coated in cornstarch, egg, and panko breadcrumbs in separate dredging stations.

Dredge the potato balls: Set up three shallow plates: cornstarch, beaten egg, and panko breadcrumbs. Coat each ball in cornstarch, then egg, then breadcrumbs until fully covered.

Golden croquettes being deep-fried in hot oil in a pan until crispy and browned.

Deep-fry coated potato balls: Heat 2 inches of vegetable oil to 325-350ºF (or insert a wooden chopstick into the oil and look for rapid bubbles). Fry in small batches for 3-4 minutes until golden and crispy, flipping halfway. Drain on a wire rack or paper towel-lined plate. Serve with tonkatsu sauce or your preferred condiment.

Expert Tips

Use fresh russet potatoes for the best light, fluffy texture and structure.
Don't over-mash - stop when small crumbs remain to avoid a gummy filling.
Let the potato and onion mixture cool before shaping to prevent a soggy crust.
Chill shaped croquettes for 15 minutes so they hold together during coating.
Fry in small batches at 325-350°F to maintain oil temperature and ensure crisp, even browning.

Variations

Meat version: Mix in ¾ cup of cooked ground beef, pork, or chicken. Seasoning the meat with curry powder adds extra flavor.
Bacon, ham, or Spam version: Add ¾ cup of cooked, diced bacon, ham, or Spam for a savory, salty variation.
Cheese version: Mix in ¾ cup of shredded cheese for a creamy, melty center.
Vegetable version: Add ¾ cup of diced carrots, corn, or peas for a lighter, veggie-forward option.

Pairing Suggestions

Korokke pairs well with:

Starters: Miso Soup or Crab Corn Salad.
Seafood Dishes: Shrimp Tempura or Ebi Mayo.
Protein Dishes: Ramen Eggs or Ginger Miso Salmon.
Noodle Dishes: Yaki Udon or Udon Carbonara.
Rice Dishes: Gyudon or Oyakodon.
Rice Balls: Tuna Onigiri or Spicy Tuna Onigiri.

Storage & Reheating

Leftover Korokke can last up to 4 days when stored in an airtight container in the fridge once cooled. To enjoy, reheat in the oven or air fryer at 400ºF until heated through.
Freezer: Cooked korokke can be frozen for up to 2-3 months when stored in a freezer-safe bag, once cooled. To reheat from frozen: air fry or bake in the oven at 400ºF or deep fry in hot oil until heated through.

FAQ

Can I add other ingredients to korokke?

Other ingredients that you can add to the potato mixture can be: cooked ground meat, chopped bacon, diced ham, diced spam, shredded cheese, diced carrots, finely chopped green onions, corn niblets, or peas.

Can I air fry korokke?

Korokke can be air fried by lightly spraying the air fryer basket with neutral oil. Arrange the coated potato balls in a single layer with space between each piece. Air fry at 400°F for 17-20 minutes, flipping halfway through, until golden, crisp, and cooked through.

Can I make korokke in bulk and freeze them?

Korokke can be made in advance and frozen for later use. After coating the potato balls, wrap each one in plastic wrap, place in a freezer-safe bag, and freeze for up to 3 months. To cook, deep-fry directly from frozen until golden, crispy, and fully heated through.

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