Japanese Curry Croquettes

Japanese Curry Croquettes

Transform ordinary mashed potatoes into extraordinary golden croquettes with melty mozzarella centers and aromatic Japanese curry flavors. These crispy comfort food bites feature a perfectly crunchy panko exterior that gives way to creamy, savory filling - making them an irresistible appetizer or side dish that's sure to impress.

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Course: Appetizer, Side Dish

Cuisine: Japanese

Keyword: Curry

Prep Time: 30

Cook Time: 20

Total Time: 50

Servings:

Calories: 385kcal

Equipment

Ingredients

For the Filling:

2.5 lb Russet potatoes peeled and chunked
1 tbsp salt
1.5 onions chopped
1 cup sweet corn
2 cups mozzarella cheese cubed
185 g Japanese curry cubes
1/4 cup hot water
Salt and pepper to taste

For the Coating:

1 cup flour
1/2 cup cold water
2 eggs
2 cups panko breadcrumbs
Oil for frying

Instructions

Boil chunked potatoes with 1 tablespoon salt in a large pot until fork-tender, about 15-20 minutes. Drain and mash until smooth. Set aside to cool slightly.
In a large skillet, sauté chopped onions until translucent, about 5 minutes. Add sweet corn and cook for another 2-3 minutes.
In a small bowl, dissolve Japanese curry cubes in 1/4 cup hot water, stirring until smooth to create curry sauce.
Mix the curry sauce, sautéed onions, corn, and mashed potatoes together. Season with salt and pepper. Allow mixture to cool until easy to handle.
Shape the potato mixture into oval portions, placing a cube of mozzarella in the center of each and sealing completely.
Prepare coating station: whisk together flour, cold water, and eggs in one bowl. Place panko breadcrumbs in another bowl.
Dip each croquette in the batter, guaranteeing complete coverage, then roll in panko breadcrumbs.
Heat oil to 350°F (180°C) in a deep fryer or heavy pot. Fry croquettes for 3-4 minutes per side until golden brown and crispy.
Remove and drain on paper towels. Serve immediately while hot and crispy.

Notes

Use cold water in the batter for maximum crunchiness - the temperature contrast creates a lighter, crispier coating.

Make certain the potato mixture is completely cooled before shaping to prevent the croquettes from falling apart.

For protein variations, add cooked ground beef, shrimp, or crab meat to the potato mixture before shaping.

Croquettes can be shaped and coated up to 4 hours ahead, then refrigerated until ready to fry.

Double-coat for extra crunch by dipping in batter and panko twice.

Confirm mozzarella cubes are completely enclosed to prevent cheese from leaking during frying.

Oil temperature is vital - too hot will burn the coating before heating the center, too cool will make them greasy.

Nutrition