Recipe Index

Ingredients

• 1 pound Russet potatoes, peeled and cut into 1-inch pieces
• 2 celery stalks, diced
• 1⁄2 yellow onion, diced
• 1 small green bell pepper, diced
• 1 tsp. fine sea salt
• 1⁄2 tsp. freshly ground black pepper
• 1 cup all-purpose flour
• 2 cups panko bread crumbs
• 2 eggs
• 1 Tbsp. Kewpie mayonnaise
• 2 Tbsp. milk, any kind
• 1 cup shredded mozzarella
• 1⁄2 cup neutral cooking oil, such as grapeseed, plus more as needed

Method

1. Boil the potato pieces in a large saucepan for 10 minutes until tender, add the diced celery, onion and bell pepper, and boil everything for 4 minutes more so the vegetables keep a crisp bite.
2. Drain the pan, tip the vegetables into a large bowl, and mash them together with a masher or large spoon, leaving the celery, onion and pepper pieces distinct in the potato.
3. Season the mash with the fine sea salt and black pepper and chill it for 15 minutes until it is cool enough to handle.
4. Combine the flour and panko in one shallow bowl for the dry coating, and whisk the eggs, mayonnaise and milk together in a second bowl.
5. Stir the shredded mozzarella through the cooled potato mixture, scoop out 1/4-cup portions, and shape them into discs.
6. Dip each disc through the egg mixture, then through the flour and panko, pressing the crumbs on until every disc is evenly coated.
7. Heat the neutral oil in a large skillet over medium heat until shimmering and fry the korokke in batches for 2 to 3 minutes on each side until golden brown, adding more oil as needed so it reaches halfway up the croquettes.
8. Serve the korokke immediately while the mozzarella inside is still gooey.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data