Festival Month Korokke
Prep: 20 minutes Deep Fry: 2-5 minutes a croquet
This Japanese dish is called Korokke is a potato croquette. This deep fried treat was so amazing with every bite. This is a great festival food!
Ingredients
2 russet potatoes
1 pork loin
1/4 cup cheese
2 tbls diced onion
1-2 eggs
1/2 cup flour
1 cup Japanese panko crumbs (maybe more)
veggie oil
1 1/2 tsp ginger
1 tsp paprika
Red pepper flakes to taste
Sesame oil
Black pepper to taste
Prep
Potato
Peel the potatoes and cut them off of smaller chunks
Set a pot of water to boil and add salt
Add the potato chunks and boil until it softens
When the potatoes are soft and a fork easily slides through, drain the potatoes and add to a bowl
Use a masher or a fork to turn them to creamy mashed potatoes
Pork
While the potatoes are softening, in a small bowl add the sesame oil, ginger, paprika, red pepper flakes, and black pepper
Slice the pork into smaller bites and add to the bowl and mix around to marinade. Set aside
Dice the onion
Heat a pan to medium heat and add veggie oil
Add the pork and cook through
When it’s nearly done, Add the onions to heat them
Remove from heat and set aside
Assemble
Add the pork, cheese, and onions in and mix around
Split into various balls. I was able to get 6 from this mixture
Set up a pot and fill with 2 inches of veggie oil. Heat to 350 F (177C)
Grab three small bowlsIn one add the egg and mix, add the flour to another and the panko to the third
Take a croquet and roll in the flour, then the egg, and lastly the panko
Add the croquet to the oil and let cook a few minutes until a beautiful golden brown
Remove from the oil and let rest to dry
Repeat with the rest
Afterthoughts
I was in love with these and I had a problem not scarfing them down. I loved how the onion and pork were inconsistent throughout the croquet giving surprises in taste and explosions of flavour. You can walk around with this in your hand and just enjoy.
