Crispy Japanese Potato Croquettes (Print Version)
# Ingredients:
→ Potato and Beef Mix
01 -
Brown potatoes, skinned and cut into quarters (2 lbs, roughly 4 medium ones)
02 -
Big onion, chopped super small (9.6 oz, 272g)
03 -
Plain cooking oil (1 tbsp)
04 -
85% lean ground beef (1 lb)
05 -
Diamond Crystal kosher salt, split (1 tsp total)
06 -
Cracked black pepper, split (½ tsp total)
07 -
Plain butter (1 tbsp)
→ Coating
08 -
Regular flour (½ cup)
09 -
Panko crumbs (2 cups)
10 -
Big eggs (3, 50g each without shell)
→ For Frying
11 -
Plain oil for deep frying (4 cups, or enough for 2-inch deep)
→ For Serving
12 -
Tonkatsu dipping sauce
# Instructions:
01 -
Strip skins and cut the brown potatoes into equal quarters. Put them in water in a big pot and let them simmer. Cook them for 15-20 mins until a toothpick slides in easily.
02 -
Chop the onion into tiny bits using the mijingiri way. Cook in oil until soft and a bit brown, around 12-15 mins. Throw in ground beef and stir until it's not pink anymore.
03 -
Empty all water from cooked potatoes and put back on low flame to dry out any wetness. Smash them while they're hot, keeping some lumps for good feel. Stir in butter, salt, and pepper.
04 -
Pour off extra juice from the meat stuff, then mix it with the smashed potatoes until it's all blended.
05 -
While still warm, form the mix into 3-inch oval cakes, making sure there aren't air bubbles inside. Cool in the fridge for 15-30 mins so they won't burst when fried.
06 -
Roll each cold cake in flour, dunk in whisked egg, then roll in panko crumbs till fully covered.
07 -
Warm oil to 340-350°F (170-180°C). Cook 2-3 cakes at once until they turn gold, about 2-3 mins. Let drain on a wire rack.
# Notes:
01 -
Brown potatoes give you the fluffiest texture inside
02 -
You really need to chill them - it stops them from bursting open
03 -
The middle is already cooked, so just fry until they look golden