Ingredients: |
Ingredients: •4 medium size potatoes,pealed and quartered •2cups vegetable oil •1/4 pound ground beef •1/2 medium onion finely chopped •kosher salt to taste •Freshly ground black pepper to taste (additional) •1/4cup all purpose flour, more as needed •1 large egg, beaten •1cup panko breadcrumbs •Tonkatsu or any dipping sauce (additional)
|
Directions: |
Directions:1. Put a medium pot of water on to boil. Boil the peeled, quartered potatoes until softened. Test with a skewer―they're ready when the skewer goes through easily.
2. Drain the cooked potatoes in a colander and return to the pot. Mash the potatoes while they are hot.
3. Heat a little oil in a medium skillet and sauté the beef and onion until cooked through.
4. Combine the mashed potatoes with the cooked beef and onion in a mixing bowl. Stir together, season with salt and pepper, and let the mixture cool.
5. Form the cooled mixture with your hands into flattened, oval-shaped patties.
6. Add the oil to a heavy-bottomed, deep pot and heat over medium-high heat to 350 F.
7. Add the flour to one shallow bowl, the beaten egg to another, and the panko to another. Coat each potato patty with flour. Dip in beaten egg and let any excess drip off. Lastly, coat with the panko.
8. Deep-fry, working in batches if needed, until deep golden brown and crispy, flipping as needed. Don't overcrowd the pot. Drain on a cooling rack or paper towels and repeat with the remaining korokke.
9. Serve hot with your choice of dipping sauce.
Tips Don't make the korokke too big, or they won't hold together well while frying. Don't fry too many at a time or the temperature of the oil will drop and make the korokke oily. |