Curry Croquettes
By Tiffy Cooks
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.
Ingredients
- 2.5 lb Russet Potatoes peeled and cut into chunks in similar size
- 1 tbsp Salt
- 1.5 onion chopped
- 1 cup Sweet Corn
- 2 cups Mozzarella Cheese cut into cubes
- Salt and Pepper
- 185 g Japanese curry Cubes 1 Pack
- ¼ cup HOT Water
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.
Video
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.
Nutrition
Calories: 704kcalCarbohydrates: 138gProtein: 34gFat: 32gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 119mgSodium: 2426mgPotassium: 1698mgFiber: 11gSugar: 15gVitamin A: 532IUVitamin C: 22mgCalcium: 544mgIron: 6mg
