WOW, warning, these Crispy and Cheesy Curry Croquettes are SO addicting that you will want to have it every day once you make it.
Imagine this fluffy potato with cheese filling, seasoned with Japanese curry, coated with crispy panko, and deep-fried till perfection; these Curry Croquettes are so good that words can’t even describe!
You can enjoy these curry croquettes on their own as an appetizer or pair them with rice and creamy Japanese curry.
I wanted to combine two of my favorite Japanese dishes from Cooking Mama, curry, and croquettes, and I came up with Curry Croquettes.
This recipe is not an authentic Japanese dish; however, it is super delicious and fun to make. I also have a more traditional Japanese Potato Croquette – Korokkei if you don’t like curry.
You can customize the Curry Croquettes based on your diet.
There are many different versions, but I love mine with corn, sauteed onions, and cheese.
The corn adds a nice texture, while the saute onions provide sweetness and depth. You can also add in ground beef or seafood as well.
I am using a batter method today versus flour and egg to help the panko stick better.
Not only does the batter method help with coating, but it also makes the potato croquette EXTRA CRUNCHY!
You want your Japanese Curry Croquette to be fluffy on the inside and not mushy, which is why it is crucial to boil the potato from water versus adding the potatoes in when it’s boiling.
This method will help prevent the outside of the potato from getting mushy since the potato is cooked evenly. I like to add a generous amount of salt to season the potato as well.
Japanese Potato Curry Croquette is PERFECT for parents and people on the go since you can make these ahead of time, and they last in the freezer for up to one month!
Growing up, my mom used to make Korokke in bulk, and when I came home from school, all I had to do was reheat it in the oven!
You can also reheat these in the air fryer for EXTRA crispiness if you have an air fryer.
Fry all of them at once and store them in the freezer for up to one month. When you are ready to eat, defrost the night before and bake at 370F for 15 minutes.
Do you like JAPANESE RECIPES? Here are more delicious and EASY recipes that you will LOVE!
- Takoyaki – Japanese Fried Octopus Balls
- Japanese Caramel Custard Pudding – Purin (5 Ingredients!)
- Tonkatsu – Japanese Fried Pork Chops (CRISPY)
- Egg Sandwich – Tamago Sando (CREAMY)
Ingredients
- 2.5lb of Russet Potatoes (peeled and cut into chunks in similar size)
- 1 tbsp of Salt
- 1.5 onion (chopped)
- 1 cup of Sweet Corn
- 2 cups of Mozzarella Cheese (cut into cubes)
- Salt and Pepper
- 185 g of Japanese curry Cubes (1 Pack)
- ¼ cup of hot water
Batter
- 1 cup of Flour
- ½ cup of Cold Water
- 2 Eggs
- 2 cups of Panko
- In a pot, add in the potato and fill the pot with water. Add in 1 tbsp of salt. Turn the heat up to medium-high and bring it to a boil. Cook for 10-15 minutes or until potatoes are soft.
- Meanwhile, in a pan, drizzle in oil and add in chopped onions. Saute for 4-5 minutes until onions are soft, translate, and slightly browned.
- Drain the potato, bring it back to the stove to cook for another 1-2 minutes to evaporate all the water. Mash the potato while it is hot and keep mashing until the potato is 90% mashed.
- In a bowl, mix one pack (185g) of curry cubes and ¼ cup of hot water, blend till smooth.
- Add in onions, sweet corn, curry mix, and season with salt and pepper. Mash everything together. Set is aside for it to cool down slightly and is safe to touch with hands.
- Form 3-4 tbsp of potato into a ball; in the middle of the ball, press in a piece of cheese cube, and using the palm of your hand, tightly close the potato again.
- Toss the potato between two hands 3-4 times to ensure no air bubbles, the cheese is fully covered, and the potato is packed tight.
- Let the potato rest in the freezer for 10-20 minutes until the potato is FULLY cooled down.
- Add in egg, water, and flour in a bowl, mix till it becomes a thick batter. Dip the potato in the batter and coat it with panko. Pat the panko tightly to prevent it from falling off.
- In a pan, add in enough oil so the potato is fully covered. Turn the heat to medium-high, and once the oil is hot (350F), add in 2-3 of the potato croquette.
- Make sure not to overcrowd it as this can prevent it from getting crispy. Fry for 2-3 minutes on each side or until crisp and golden brown.
- To freeze, wait until the potato is thoroughly cooled down and add the potato into a container and freeze for up to one month; when you are ready to eat, defrost overnight and bake at 375F for 15 minutes.
Curry Croquettes
WOW, warning, these Crispy and Cheesy Curry Croquettes are SO addicting that you will want to have it every day once you make it. Imagine this fluffy potato with cheese filling, seasoned with Japanese curry, coated with crispy panko, and deep-fried till perfection; these Curry Croquettes are so good that words can’t even describe! You can enjoy these curry croquettes on their own as an appetizer or pair them with rice and creamy Japanese curry.
Yield: 4 People
Materials
- 2.5 lb of Russet Potatoes peeled and cut into chunks in similar size
- 1 tbsp of Salt
- 1.5 onion chopped
- 1 cup of Sweet Corn
- 2 cups of Mozzarella Cheese cut into cubes
- Salt and Pepper
- 185 g of Japanese curry Cubes 1 Pack
- ¼ cup of hot water
Batter
- 1 cup of Flour
- ½ cup of Cold Water
- 2 Eggs
- 2 cups of Panko
Instructions
- In a pot, add in the potato and fill the pot with water. Add in 1 tbsp of salt. Turn the heat up to medium-high and bring it to a boil. Cook for 10-15 minutes or until potatoes are soft.
- Meanwhile, in a pan, drizzle in oil and add in chopped onions. Saute for 4-5 minutes until onions are soft, translate, and slightly browned.
- Drain the potato, bring it back to the stove to cook for another 1-2 minutes to evaporate all the water. Mash the potato while it is hot and keep mashing until the potato is 90% mashed.
- In a bowl, mix one pack (185g) of curry cubes and ¼ cup of hot water, blend till smooth.
- Add in onions, sweet corn, curry mix, and season with salt and pepper. Mash everything together. Set is aside for it to cool down slightly and is safe to touch with hands.
- Form 3-4 tbsp of potato into a ball; in the middle of the ball, press in a piece of cheese cube, and using the palm of your hand, tightly close the potato again.
- Toss the potato between two hands 3-4 times to ensure no air bubbles, the cheese is fully covered, and the potato is packed tight.
- Let the potato rest in the freezer for 10-20 minutes until the potato is FULLY cooled down.
- Add in egg, water, and flour in a bowl, mix till it becomes a thick batter. Dip the potato in the batter and coat it with panko. Pat the panko tightly to prevent it from falling off.
- In a pan, add in enough oil so the potato is fully covered. Turn the heat to medium-high, and once the oil is hot (350F), add in 2-3 of the potato croquette.
- Make sure not to overcrowd it as this can prevent it from getting crispy. Fry for 2-3 minutes on each side or until crisp and golden brown.
- To freeze, wait until the potato is thoroughly cooled down and add the potato into a container and freeze for up to one month; when you are ready to eat, defrost overnight and bake at 375F for 15 minutes.
Notes
You can also reheat these in the air fryer for EXTRA crispiness if you have an air fryer. Fry all of them at once and store them in the freezer for up to one month. When you are ready to eat, defrost the night before and bake at 370F for 15 minutes.
