Japanese Corn and Spring Onion Potato Croquettes
If you're one of those people who has an unhealthy obsession with potatoes, I'm sure croquettes are at the top of your list of favourite potato dishes and these ones are no exception. They are super crispy on the outside and pillowy soft in the middle.. There really isn't anything not to like about this potato croquette recipe.
Ingredients
- 3 Steamed potatoes
- 1 cup Frozen corn defrosted
- 3 Spring onions
- ½ tsp White pepper
- Salt
- 1 cup All purpose flour
- 2 Eggs
- 1 cup Panko breadcrumbs
Instructions
- Steam floury potatoes for around 15 minutes until completely tender. I prefer to steam them with their skins still on and peel them when they're hot, so it's up to you if you want to do it before or after.
- While the potatoes are still hot, pass them through a ricer or just mash them by hand. If you want your filling extra smooth, pass your potatoes through a fine sieve.
- Season generously with salt and white pepper, then add your corn and spring onions and mix thoroughly.
- Pop your mixture in the fridge and leave it to cool for about and hour. If you're pushed for time, spread it out onto a flat tray to increase the surface area so it cools faster.
- Once it's cool and has firmed up a bit, roll them into even sized balls. Pop them on a lined tray and put them back in the fridge while you work on the next step.
- Prepare your crumbing station by adding your flour, beaten eggs and breadcrumbs to separate bowls. Season them each with a pinch of salt.
- Begin crumbing your croquettes by rolling them in flour, then egg, then breadcrumb, making sure your get a thorough coating of each before moving on to the next layer. A good tip is to use one hand for your wet ingredients and one for dry to keep your fingers as clean as possible. Return them to the fridge when you're done.
- Heat up a pot of oil or a deep fryer to 170˚C. Add a few croquettes one by one, making sure you don't overcrowd the pan. Fry the croquettes for 4-5 minutes until they are nicely golden and crisp.
- Remove from the hot oil onto paper towel to drain any excess oil and season with a pinch of salt.
- Top with Furikake and spring onions and serve them straight away with a dollop of Kewpie mayo.