I’ve found a fuss-free way to make Potato Korokke in the air fryer, letting you enjoy authentic Japanese croquettes at home without deep frying.
I can’t stop thinking about these Crispy Korokke, they make weeknight dinner feel a little daring. Think crunchy air fried crust giving way to a fluffy center of mashed russet potatoes and savory ground beef, like the Japanese croquette everyone fights over.
It’s Potato Korokke done without deep frying, but all the texture and that slightly sweet savory vibe you crave. My kids call it a winner which is why it fits squarely under Kid Friendly Japanese Food, but adults will want it for parties too.
I promise it’s simple, a little messy and totally addictive.
Ingredients
- Russet potatoes: starchy, give fluffy texture and bind, add carbs and fiber, neutral flavor.
- Ground beef or pork: provides savory protein, fat for richness, makes filling meaty and satisfying.
- Yellow onion: sweet and sharp when cooked, boosts flavor, small amounts add vitamins and fiber.
- Panko breadcrumbs: light, super crisp coating, mostly carbs, helps fry without getting soggy fast.
- Eggs: bind the mix and breading, adds protein, richness, helps golden browning when cooked.
- Butter and milk: make mash creamier, give slight sweetness, add fat for richer mouthfeel.
- Tonkatsu sauce or ketchup: sweet tangy finishing, cuts richness, adds bright flavor family will love.
Ingredient Quantities
- 1 lb russet potatoes about 2 medium
- 8 oz ground beef or ground pork
- 1 small yellow onion
- 1 tbsp unsalted butter
- 2 tbsp whole milk
- 1 tsp Worcestershire sauce
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- Pinch ground nutmeg optional
- 1/2 cup all-purpose flour
- 2 large eggs beaten
- 1 1/2 cups panko breadcrumbs
- 1 tbsp vegetable oil (for cooking)
- Cooking spray or 1 tbsp oil for air-frying
- Tonkatsu sauce or ketchup for serving optional
How to Make this
1. Peel and cut the potatoes into even chunks, cover with cold water, bring to a boil and simmer until fork tender, about 15 to 20 minutes; drain very well.
2. While potatoes cook, finely dice the onion. Heat 1 tbsp vegetable oil in a skillet over medium-high, cook the onion until soft and starting to brown, then add the ground beef or pork and cook until browned and most moisture is gone.
3. Season the meat with 1 tsp Worcestershire sauce, 1 tsp kosher salt, 1/4 tsp black pepper and a pinch of ground nutmeg if using; break the meat up well and remove from heat to cool slightly.
4. Return the drained potatoes to the pot, add 1 tbsp unsalted butter and 2 tbsp whole milk and mash until smooth but still fluffy.
5. Fold the cooked meat and onion into the mashed potatoes, taste and adjust seasoning; let the mixture cool until you can handle it, or chill 15 to 20 minutes to make shaping easier.
6. Shape the filling into croquettes or patties (about 6 to 8 depending on size), press gently so they hold together but don’t overpack.
7. Set up a breading station: 1/2 cup flour, 2 beaten eggs, 1 1/2 cups panko. Dredge each croquette in flour, shake off excess, dip in egg, then press firmly into panko so it adheres well.
8. Preheat the air fryer to 400 F. Lightly spray or brush each croquette with cooking spray or the reserved 1 tbsp oil, place in a single layer in the basket without overcrowding.
9. Air fry at 400 F for 10 to 12 minutes, flipping halfway and spraying a little oil if needed, until golden brown and crispy. Serve hot with tonkatsu sauce or ketchup. Tip: if the coating wants to fall off, chill the shaped croquettes before breading or press the panko on harder, and for extra crunch give them an extra 1 to 2 minutes in the fryer.
Equipment Needed
1. Large pot with lid for boiling the potatoes
2. Colander or fine mesh sieve to drain them real well
3. Chef’s knife for peeling and chopping the potatoes and onion
4. Cutting board (use a sturdy one, or two if you dont wanna cross contaminate)
5. 10 to 12 inch skillet for sweating the onion and browning the meat
6. Wooden spoon or spatula to break up the meat and stir
7. Potato masher (or ricer) plus a mixing bowl to mash and mix the filling
8. Three shallow bowls or plates for the breading station (flour, egg, panko)
9. Air fryer plus a small brush or oil spray to lightly oil the croquettes before cooking
FAQ
Crispy Korokke Recipe Substitutions and Variations
- Russet potatoes: swap with Yukon Gold for creamier, slightly sweeter filling; use sweet potatoes for a different, sweeter flavor; or try cooked cauliflower mashed for a lower carb option — still tasty.
- Ground beef or pork: use ground turkey or chicken if you want leaner meat; for vegetarian try crumbled firm tofu plus a splash of soy sauce or finely chopped mushrooms for meaty umami.
- Panko breadcrumbs: regular dry breadcrumbs work in a pinch; crushed cornflakes or crushed saltine crackers give extra crunch and more flavor; tempura crumbs are fun if you want super crisp.
- All purpose flour / eggs (for coating): for gluten free, use rice flour or cornstarch instead of AP flour; to replace eggs use 1/4 cup aquafaba or a flax egg made with 1 tablespoon ground flax plus 3 tablespoons water per egg, let sit till thickened.
Pro Tips
1) Use the right potato and dry it out. Russets or other starchy potatoes give the fluffiest mash, not waxy ones. After draining, put the pot back on low heat for a minute or two to let extra steam escape so the mixture isnt watery.
2) Get the meat really dry and well seasoned. Cook the onion and meat until most of the liquid is gone, taste and adjust salt now, then cool it completely before folding into the potatoes. If the filling feels too soft add a beaten egg or a tablespoon of flour so the croquettes hold their shape.
3) Chill shaped croquettes before breading. Let them rest in the fridge for at least 15 minutes or pop them on a tray in the freezer for 10. Cold shapes mean the flour-egg-panko layer sticks and wont fall off while cooking.
4) Press the panko on, dont just dust it. After dipping in egg press the crumbs into the surface with your palms so they adhere. If you want extra crunch, do a quick double-coat: another pass in egg and panko, pressing again.
5) Air fryer timing and make ahead hacks. Preheat the air fryer, dont overcrowd the basket and spray each piece lightly with oil. Cook one test piece first to lock in time and temp for your machine. You can freeze uncooked, breaded croquettes on a tray then bag them; bake or air-fry from frozen, adding a few minutes to the cook time.
Crispy Korokke Recipe
I've found a fuss-free way to make Potato Korokke in the air fryer, letting you enjoy authentic Japanese croquettes at home without deep frying.
4
servings
455
kcal
Equipment: 1. Large pot with lid for boiling the potatoes
2. Colander or fine mesh sieve to drain them real well
3. Chef’s knife for peeling and chopping the potatoes and onion
4. Cutting board (use a sturdy one, or two if you dont wanna cross contaminate)
5. 10 to 12 inch skillet for sweating the onion and browning the meat
6. Wooden spoon or spatula to break up the meat and stir
7. Potato masher (or ricer) plus a mixing bowl to mash and mix the filling
8. Three shallow bowls or plates for the breading station (flour, egg, panko)
9. Air fryer plus a small brush or oil spray to lightly oil the croquettes before cooking
Ingredients
1 lb russet potatoes about 2 medium
8 oz ground beef or ground pork
1 small yellow onion
1 tbsp unsalted butter
2 tbsp whole milk
1 tsp Worcestershire sauce
1 tsp kosher salt
1/4 tsp freshly ground black pepper
Pinch ground nutmeg optional
1/2 cup all-purpose flour
2 large eggs beaten
1 1/2 cups panko breadcrumbs
1 tbsp vegetable oil (for cooking)
Cooking spray or 1 tbsp oil for air-frying
Tonkatsu sauce or ketchup for serving optional
Directions
- Peel and cut the potatoes into even chunks, cover with cold water, bring to a boil and simmer until fork tender, about 15 to 20 minutes; drain very well.
- While potatoes cook, finely dice the onion. Heat 1 tbsp vegetable oil in a skillet over medium-high, cook the onion until soft and starting to brown, then add the ground beef or pork and cook until browned and most moisture is gone.
- Season the meat with 1 tsp Worcestershire sauce, 1 tsp kosher salt, 1/4 tsp black pepper and a pinch of ground nutmeg if using; break the meat up well and remove from heat to cool slightly.
- Return the drained potatoes to the pot, add 1 tbsp unsalted butter and 2 tbsp whole milk and mash until smooth but still fluffy.
- Fold the cooked meat and onion into the mashed potatoes, taste and adjust seasoning; let the mixture cool until you can handle it, or chill 15 to 20 minutes to make shaping easier.
- Shape the filling into croquettes or patties (about 6 to 8 depending on size), press gently so they hold together but don’t overpack.
- Set up a breading station: 1/2 cup flour, 2 beaten eggs, 1 1/2 cups panko. Dredge each croquette in flour, shake off excess, dip in egg, then press firmly into panko so it adheres well.
- Preheat the air fryer to 400 F. Lightly spray or brush each croquette with cooking spray or the reserved 1 tbsp oil, place in a single layer in the basket without overcrowding.
- Air fry at 400 F for 10 to 12 minutes, flipping halfway and spraying a little oil if needed, until golden brown and crispy. Serve hot with tonkatsu sauce or ketchup. Tip: if the coating wants to fall off, chill the shaped croquettes before breading or press the panko on harder, and for extra crunch give them an extra 1 to 2 minutes in the fryer.
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: 261g
- Total number of serves: 4
- Calories: 455kcal
- Fat: 21g
- Saturated Fat: 7.55g
- Trans Fat: 0.53g
- Polyunsaturated: 1.43g
- Monounsaturated: 8.13g
- Cholesterol: 142mg
- Sodium: 675mg
- Potassium: 604mg
- Carbohydrates: 47.25g
- Fiber: 3.05g
- Sugar: 2g
- Protein: 21g
- Vitamin A: 150IU
- Vitamin C: 13.25mg
- Calcium: 42.75mg
- Iron: 1.9mg
