Potato Croquettes

How can one not love fried potatoes? As an avid potato-chip enthusiast and french fry fan, I do not shy away from fried potato recipes. But there’s something about potato croquettes that are so comforting. Could it be that it’s basically mashed potatoes fried up? Or maybe that my Japanese side just adores these hot crunchy creamy goodness. Either way, it’s a great dish for kids of ALL ages.

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Ingredients

  • 4 lbs Potatoes (I like Yukon variety), scrubbed clean
  • 3 Tablespoons, butter
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/2 lb ground meat (I used organic turkey), optional
  • 2-3 carrots, peeled and minced
  • 2 onions, minced
  • 2 eggs
  • 1/2 cup flour
  • 1.5 cup panko (Japanese bread crumbs)
  • Avocado oil
  • sauce

In a pot of boiling water, cook potatoes until tender. If you are pressed for time, you can cut the potatoes into smaller pieces so water penetrates into the spuds making them a bit watery. While potatoes are cooking, sauté minced onions and ground meat until onions are translucent and slightly golden, then add carrots. Cook until meat is thoroughly cooked; break up any large chunks of meat, and set aside. Once potatoes are done, peel skin off and set potatoes in large mixing bowl. Mash potatoes with a masher, I just used a fork since they are fairly crumbly at this stage. Add onions, meat, and carrots. Season with salt and pepper. Start cupping mixture, similar to making snowballs. And just like snowballs, it’s best to give it a nice packed feel so that it doesn’t easily crumble. Form to desired shape. I prefer smaller shaped discs for a nice ratio of coating. Set aside.

Time to set up your assembly stations: In a small bowl, mix two eggs. In a shallow bowl or pan add flour. In another bowl, pour panko. Take one potato ball and dust with flour. Then dip into the egg batter covering the entire surface, and lastly, generously coat with panko. Finish with remaining potato balls. Depending how long this takes you, take a moment to pre-heat the oil in a deep pan. I like to use my Le Creuset dutch oven for deep-frying.

Line a large plate with paper towel, and taking the potato balls in small batches, I fried mine 3-4 per session. About 2-3 min on each side. Set on lined plate to remove any excess oil.

Serve with tonkatsu sauce (bulldog brand is my go-to sauce). I like to add a little tonkatsu + ketchup + sriracha for mine!  Best served while it’s still crispy and warm. Can be re-heated in the toaster oven.

 

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