Beef Korokke Croquettes

Ingredients

• 1.5 lbs russet potatoes
• ½ lbs ground beef (80/20 blend)
• 1 whole yellow onion, medium
• 2 tablespoons butter
• ¼ cup whole milk
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ½ cup all-purpose flour
• 2 whole large eggs
• 1 cup panko breadcrumbs
• 2 cups neutral oil (vegetable or canola), for frying
• ½ cup tonkatsu sauce, for serving

Instructions

1. 1

   Peel 1.5 lbs russet potatoes and cut them into 1-inch cubes for even cooking. Place them in a large pot, cover with cold salted water, and bring to a boil over medium-high heat. Cook until a fork pierces the center with no resistance, about 12-15 minutes. Drain thoroughly in a colander and return to the hot pot.

2. 2

   While the potatoes cook, dice 1 medium yellow onion into 1/4-inch pieces. Set a 10-inch skillet over medium-high heat. Once hot, add 2 tablespoons butter and swirl to coat. Add the diced onion and sauté, stirring frequently, until the onion is completely softened and the edges turn golden, about 5-6 minutes — you should smell sweet caramelized onion aroma.

3. 3

   Add 0.5 lbs ground beef to the hot skillet with the onions. Break up the meat with a wooden spoon as it cooks, stirring often, until no pink remains and the beef is light golden-brown, about 4-5 minutes. This should take on a slightly dry, crumbly texture.

4. 4

   Add 0.25 cup whole milk to the beef mixture and stir to incorporate. Let it simmer gently for 1 minute until slightly thickened, then remove from heat. Season with 1 teaspoon kosher salt and 0.25 teaspoon freshly ground black pepper. Taste and adjust salt as needed.

5. 5

   Pour the beef and milk mixture into the hot pot with the drained potatoes. Using a potato ricer or fork, press and crush everything together until you have a chunky-textured mixture — it should hold together but still have some texture, not completely smooth. The residual heat will help everything meld. Let cool for 5 minutes.

6. 6

   Set up a breading station: place 0.5 cup all-purpose flour in one shallow bowl, whisk 2 large eggs with 1 tablespoon water in a second bowl, and spread 1 cup panko breadcrumbs in a third shallow bowl. Line a baking sheet with parchment paper.

7. 7

   Once the potato mixture is cool enough to handle, use a 2-ounce cookie scoop or your hands to form 8-10 oval-shaped croquettes, each about 3 inches long. They should be compact but not compressed — handle gently so they don't become dense.

8. 8

   Working with one croquette at a time, dredge it in the flour, coating all sides and tapping off excess. Dip into the egg mixture, allowing excess to drip back into the bowl, then roll in the panko breadcrumbs, pressing gently so they adhere. Place on the prepared baking sheet. Repeat with remaining croquettes.

9. 9

   Pour 2 cups neutral oil into a 10-inch skillet or Dutch oven and set over medium-high heat. Use an instant-read thermometer to monitor the oil — heat until it reaches 350°F, about 8-10 minutes. A cube of bread should sizzle immediately and turn golden in about 60 seconds when the oil is ready.

10. 10

    Carefully place 3-4 croquettes into the hot oil using a spider strainer or slotted spoon — do not crowd the pan. Fry until deep golden-brown on all sides, about 5-6 minutes total, turning gently halfway through using tongs or chopsticks. The exterior should crackle slightly when you tap it.

11. 11

    Remove the fried croquettes with a slotted spoon and place on a paper towel-lined plate to drain briefly. Keep warm while you fry the remaining batches, maintaining the oil temperature at 350°F.

12. 12

    Transfer the warm croquettes to a serving platter. Serve immediately with 0.5 cup tonkatsu sauce for dipping — the creamy, savory potato-beef center will contrast beautifully with the crispy, golden crust and tangy sauce. These are best enjoyed hot and fresh from the pan.

Tools you’ll need

• large pot
• colander
• 10-inch skillet
• wooden spoon
• potato ricer or fork
• 3 shallow bowls
• baking sheet
• parchment paper
• 2-ounce cookie scoop
• instant-read thermometer
• spider strainer or slotted spoon
• tongs or chopsticks

More recipes like this

• 

  Crispy Chicken Chalugas with Quick Lime Crema

  45 min

• 

  Southern Quick-Pickled Green Tomatoes

  50 min

• 

  Burritos de Carne Asada

  25 min

• 

  Crispy Seafood Batagor with Peanut Sauce

  30 min