Fried food may be the hallmark of the United States, but this style of cooking certainly boasts international popularity. For example, try this delectable appetizer recipe for Japanese Croquettes.
Croquette (or korokke) is pronounced the same as the lawn game, croquet, although the similarities end there. This breaded snack is available in many cultures other than Japan; the first recipe allegedly came from France, where it featured a heavy bechamel sauce. Instead of this white sauce, these Japanese Croquettes include a creamy mashed potato base mixed with vegetables for a hearty, filling treat. Crab cakes may technically be the American equivalent of the croquette, but many would agree that nothing is more American than mashed potatoes!
All of the ingredients for this Japanese Croquettes recipe can fortunately be located at nearly any given supermarket — potatoes, carrots, celery, peas, breadcrumbs, etc. Traditional Japanese Croquettes are served with a tangy tonkatsu sauce, which can usually be found in the Asian section of well-stocked supermarkets. You can also look for it online, or try making this easy ketchup-based tonkatsu recipe.
Whether you enjoy these Japanese Croquettes with tonkatsu sauce, ketchup or plain, you will love bringing this international snack to your table!
- 4 red potatoes, peeled and chopped
- 2 carrots, minced
- 2 celery stalks, minced
- 1/2 onion, minced
- 1/4 cup peas
- 2 tbsp peanut oil
- 2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp curry powder
- 1/2 tsp pepper
- 1/2 tsp nutmeg
- 2 eggs, beaten with 1 tbsp water
- 1/2 cup flour
- 1 cup panko breadcrumbs
- 1 tsp garlic salt
- Vegetable oil
Bring a pot of water to a rolling boil with the chopped potatoes. Continue boiling until potatoes are soft when pierced with a fork. Drain in a colander. Mash potatoes with a fork in a bowl.
Next, heat the peanut oil in a saute pan. Add the carrots, celery and onion. Season with garlic powder, salt, curry powder, pepper and nutmeg. Saute until tender. Stir in the peas, and cook until heated through.
Combine the vegetables with the mashed potatoes. Using your hands, mold mixture into small oval patties. Place on a baking sheet and refrigerate for 20 minutes, or until chilled.
Arrange an assembly line of three shallow bowls: fill the first with flour, the second with the egg wash, and the last with the panko breadcrumbs mixed with garlic salt. Dip each patty in the flour, submerge in the egg wash, and then thoroughly coat with breadcrumbs.
Fill a medium pot with a few inches of vegetable oil over medium heat. (Test heat with a pinch of breadcrumbs. If crumbs immediately sizzle to the surface and begin to brown, the oil is ready.) Carefully transfer a few croquettes at a time to the pot, turning with tongs to ensure even cooking and browning. When the coating is golden-brown, remove and transfer to a plate lined with paper towels. Continue until all patties are cooked.