I have an easy vegetarian Japanese Croquettes recipe that uses one surprising pantry ingredient to keep the filling light and kid-friendly, perfect for lunches all year round.
I grew up with Japanese Croquettes and I still get a little thrill when I make them now. These Japanese potato croquettes feel like a crunchy little secret, made with starchy Yukon Gold potatoes and a crisp panko breadcrumbs crust that sings when you bite in.
It’s simple, not fancy, but every bite hits, comfort and nostalgia all at once. I’ll admit I sometimes mess up the shape and they still disappear, fast.
If you like Japanese Savory Snacks this Potato Croquette Recipe might become your new favorite, you’ll wanna make them again and again.
Ingredients
- Potatoes give fluffy texture and lots of carbs, with a bit of fiber.
- Yellow onion adds sweet-savory depth, some vitamin C and a little fiber.
- Unsalted butter brings rich flavor and fat, not very healthy in large amounts.
- Eggs add protein and act as binders, giving moisture and a tender interior.
- Panko breadcrumbs make a light, super crisp coating, mostly carbs, little protein.
- Milk adds creaminess, some protein and calcium, but also extra calories.
- Soy sauce boosts umami and salty notes, adds sodium so use sparingly.
- All purpose flour provides structure, mostly carbs and calories, low other nutrients.
- Vegetable oil creates a crisp fried crust, it’s basically pure fat and calories.
Ingredient Quantities
- 1.5 lb (700 g) starchy potatoes (Yukon Gold or Russet)
- 1 small yellow onion
- 2 tbsp unsalted butter
- 2-3 tbsp milk
- 1 tsp soy sauce (optional)
- 1 tsp fine salt
- 1/4 tsp black pepper
- Pinch ground nutmeg (optional)
- 1/2 cup (60 g) all purpose flour
- 2 large eggs, beaten
- 1 1/2 cups (150 g) panko breadcrumbs
- Vegetable oil for frying, about 2 cups (500 ml)
How to Make this
1. Peel and quarter
1.5 lb (700 g) starchy potatoes, cover with cold water and boil until fork tender about 15 20 minutes, drain well and return to the hot pot so steam escapes for a minute.
2. Meanwhile finely chop 1 small yellow onion and melt 2 tbsp unsalted butter in a skillet, sauté the onion over medium heat until soft and just starting to color about 6 8 minutes, set aside.
3. Mash the potatoes until mostly smooth, add the cooked onion and butter, 2 to 3 tbsp milk, 1 tsp fine salt, 1/4 tsp black pepper, a pinch ground nutmeg if using and 1 tsp soy sauce if you want a little umami, taste and adjust; don’t overwork the mash or it gets gluey.
4. Let the potato mixture cool enough to handle, then shape into 8 to 10 oval patties with slightly wet hands so they don’t stick, press them gently so they hold their shape but arent packed too tight.
5. Set up a breading station: 1/2 cup all purpose flour in one shallow bowl, 2 large eggs beaten in a second, 1 1/2 cups panko breadcrumbs in a third; coat each patty in flour shaking off excess, dip in beaten egg, then press into panko so they get a good crust.
6. For best results refrigerate the breaded croquettes 15 30 minutes so the coating firms up and wont fall off in the oil, this little trick really helps.
7. Heat about 2 cups (500 ml) vegetable oil in a deep skillet or pot to around 350°F 175°C or until a small breadcrumb sizzles and browns in 30 seconds; fry croquettes in batches without crowding for 3 4 minutes turning once until golden all over.
8. Transfer to paper towels to drain, sprinkle a tiny pinch of salt right after frying if you want, keep finished ones warm on a low oven if making in batches.
9. Serve hot with tonkatsu sauce or ketchup or plain, theyre great for lunches and kids love them, and if your mix feels too soft next time add a tablespoon of flour to the mash before shaping.
Equipment Needed
1. Large pot with lid, for boiling the potatoes
2. Colander, to drain and let the steam escape
3. Vegetable peeler, chef’s knife and cutting board, for peeling and chopping the onion
4. Skillet (nonstick or stainless), to sauté the onion and melt the butter
5. Potato masher or ricer, to get a mostly smooth mash (dont overwork it)
6. Three shallow bowls or plates, for flour, beaten eggs and panko breading station
7. Measuring cups and spoons, plus a fork or small whisk for the eggs
8. Deep heavy skillet or Dutch oven for frying and a candy/deep-fry thermometer to hit about 350°F (175°C)
9. Slotted spoon or tongs, paper towels and a rimmed baking sheet or oven-safe tray to keep croquettes warm
FAQ
Japanese Potato Croquettes Recipe Substitutions and Variations
- Potatoes: use cooked sweet potato or mashed kabocha squash instead. They give a sweeter, creamier croquette, so you might cut the milk a bit, and expect a softer texture.
- Butter: swap for olive oil, neutral vegetable oil, or vegan margarine. Same quantity works, just note the flavor will change a little.
- Eggs: replace 2 beaten eggs with 6 tablespoons aquafaba (chickpea brine) or a commercial egg replacer following package directions. For a quick binder try 2 tablespoons cornstarch mixed with 4 tablespoons water for the two eggs.
- Panko breadcrumbs: use regular breadcrumbs, crushed cornflakes, or crushed saltine crackers for a crunchy coating. Press crumbs on well so they stick while frying.
Pro Tips
1) Dry the potatoes well and mash gently. Too much handling makes them gluey, and excess moisture means soggy croquettes. If you want ultra smooth texture use a ricer or food mill, but dont overmix.
2) Let the mash cool before shaping, and wet your hands lightly so the patties form without sticking. Chill the breaded croquettes on a tray for at least 15 minutes so the coating firms up, otherwise crumbs fall off in the oil.
3) Use a candy or probe thermometer and keep the oil around 350 F. If the oil is too hot the crust browns before the center heats, too cool and they soak up oil. Fry in small batches and give each patty room so the temperature recovers fast.
4) Press panko on firmly and consider double pressing with the back of a spoon for an extra-sturdy crust. After frying drain on a wire rack not paper towels so they stay crisp, and sprinkle salt immediately while still warm.
5) For make ahead and storage: freeze the breaded croquettes on a tray until solid, then bag them. Fry from frozen, adding a minute or two to the cook time. If your mix is too soft next time add 1 tablespoon flour to firm it up.
Japanese Potato Croquettes Recipe
I have an easy vegetarian Japanese Croquettes recipe that uses one surprising pantry ingredient to keep the filling light and kid-friendly, perfect for lunches all year round.
4
servings
490
kcal
Equipment: 1. Large pot with lid, for boiling the potatoes
2. Colander, to drain and let the steam escape
3. Vegetable peeler, chef’s knife and cutting board, for peeling and chopping the onion
4. Skillet (nonstick or stainless), to sauté the onion and melt the butter
5. Potato masher or ricer, to get a mostly smooth mash (dont overwork it)
6. Three shallow bowls or plates, for flour, beaten eggs and panko breading station
7. Measuring cups and spoons, plus a fork or small whisk for the eggs
8. Deep heavy skillet or Dutch oven for frying and a candy/deep-fry thermometer to hit about 350°F (175°C)
9. Slotted spoon or tongs, paper towels and a rimmed baking sheet or oven-safe tray to keep croquettes warm
Ingredients
1.5 lb (700 g) starchy potatoes (Yukon Gold or Russet)
1 small yellow onion
2 tbsp unsalted butter
2-3 tbsp milk
1 tsp soy sauce (optional)
1 tsp fine salt
1/4 tsp black pepper
Pinch ground nutmeg (optional)
1/2 cup (60 g) all purpose flour
2 large eggs, beaten
1 1/2 cups (150 g) panko breadcrumbs
Vegetable oil for frying, about 2 cups (500 ml)
Directions
- Peel and quarter
- 5 lb (700 g) starchy potatoes, cover with cold water and boil until fork tender about 15 20 minutes, drain well and return to the hot pot so steam escapes for a minute.
- Meanwhile finely chop 1 small yellow onion and melt 2 tbsp unsalted butter in a skillet, sauté the onion over medium heat until soft and just starting to color about 6 8 minutes, set aside.
- Mash the potatoes until mostly smooth, add the cooked onion and butter, 2 to 3 tbsp milk, 1 tsp fine salt, 1/4 tsp black pepper, a pinch ground nutmeg if using and 1 tsp soy sauce if you want a little umami, taste and adjust; don't overwork the mash or it gets gluey.
- Let the potato mixture cool enough to handle, then shape into 8 to 10 oval patties with slightly wet hands so they don't stick, press them gently so they hold their shape but arent packed too tight.
- Set up a breading station: 1/2 cup all purpose flour in one shallow bowl, 2 large eggs beaten in a second, 1 1/2 cups panko breadcrumbs in a third; coat each patty in flour shaking off excess, dip in beaten egg, then press into panko so they get a good crust.
- For best results refrigerate the breaded croquettes 15 30 minutes so the coating firms up and wont fall off in the oil, this little trick really helps.
- Heat about 2 cups (500 ml) vegetable oil in a deep skillet or pot to around 350°F 175°C or until a small breadcrumb sizzles and browns in 30 seconds; fry croquettes in batches without crowding for 3 4 minutes turning once until golden all over.
- Transfer to paper towels to drain, sprinkle a tiny pinch of salt right after frying if you want, keep finished ones warm on a low oven if making in batches.
- Serve hot with tonkatsu sauce or ketchup or plain, theyre great for lunches and kids love them, and if your mix feels too soft next time add a tablespoon of flour to the mash before shaping.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 287g
- Total number of serves: 4
- Calories: 490kcal
- Fat: 18.9g
- Saturated Fat: 6.6g
- Trans Fat: 0.12g
- Polyunsaturated: 3g
- Monounsaturated: 5.3g
- Cholesterol: 108mg
- Sodium: 910mg
- Potassium: 905mg
- Carbohydrates: 71.5g
- Fiber: 6g
- Sugar: 6.3g
- Protein: 12.4g
- Vitamin A: 175IU
- Vitamin C: 36mg
- Calcium: 84mg
- Iron: 2.7mg
