Potato Croquette (Japanese-Style)
A Japanese-style potato croquette made by mashing soft-boiled potatoes and mixing in sautéed ham, onion, and carrot, then coating in flour, egg, and breadcrumbs before frying until golden. Crispy outside and fluffy inside, it works equally well as a snack or a side dish.
Ingredients
Ingredients
- Potato7
- Ham100g
- Onion1
- Carrot1/3
- Milk1/2 cup
- Eggs2
- Flouras needed
- Breadcrumbsas needed
- Cooking oilas needed
- SaltA pinch
- Black pepperA pinch
Directions
- 1
Peel the potatoes, cut into pieces, and boil in water deep enough to cover them (17-20 minutes). They're done when a chopstick slides in easily.
- 2
While the potatoes boil, finely dice the ham, onion, and carrot.
- 3
Sauté the diced ham and vegetables briefly in a pan, seasoning generously with salt and pepper.
- 4
Drain the boiled potatoes and mash them until smooth.
- 5
Add half a cup of milk while continuing to mash.
- 6
Add the sautéed mixture, stir until evenly combined, then taste and adjust with salt.
- 7
Shape into round balls sized for about 3-4 bites each.
- 8
Coat evenly in flour.
- 9
Dip in beaten egg (rolling with a spoon keeps it neat).
- 10
Coat generously with breadcrumbs.
- 11
Add to oil heated to 180°C / 356°F (it's ready when a dropped breadcrumb sizzles and floats up).
- 12
Turn two or three times and fry until golden brown.
- 13
Drain on a wire rack or sieve to remove excess oil.
- 14
Place on paper towels to absorb any remaining oil, and they're ready to serve.
Tips
*Adding cheese to the filling works great too — just shape the balls a bit bigger. *Potatoes are much easier to mash while still hot. *Serve with ketchup for extra flavor.