Cooking time: 1 hour | Preparation time: 30 minutes | Makes: 22 croquettes
A Dutch dish reimagined in Japanese: a recipe with universal ingredients and a flavor that embraces the world, perfect as a holiday appetizer. An original choice that will impress your guests!
Ingredients
Classic Korokke - lactose-free
- 900 g of potatoes
- 200 g of white onion
- 400 g of minced beef
- 15 ml of extra virgin olive oil
- 20 g of butter (lactose-free if lactose intolerant)
- 30 ml mirin (special Japanese sake)
- salt to taste
- black pepper to taste
- 1 liter of peanut oil
To bread
- 150g of Arnaboldi Japanese Panko
- 60 g of 00 flour
- 3 large eggs
Vegan Korokke - Eggless
- 900 g of potatoes
- 200 g of white onion
- 200 g of carrots
- 15 ml of extra virgin olive oil
- 30 ml of mirin
- 20 ml of Arnaboldi soy sauce
- 20 g of vegetable margarine
- salt to taste
- black pepper to taste
- 1 liter of peanut oil
To bread
- 150 g of Arnaboldi Japanese Panko
- 200 g of 00 flour
- 300 ml of water
- 1 pinch of salt
Preparation
Cooking potatoes
First, boil the potatoes. Cook gently, taking care not to overcook them to avoid breaking them. Cooking times may vary depending on the size of the potatoes. Expect about 25-35 minutes. To determine the right level of doneness, pierce the potatoes with the tip of a knife: when it sinks easily, they're done.
Drain the potatoes immediately from the cooking water to prevent them from soaking up water. Peel them while still warm, using a small knife if necessary.
Meanwhile, finely chop the white onion and carrots (for the vegan version).
Stuffed
Classic
Heat a pan with extra virgin olive oil, add the onion, and cook over low heat until translucent, about 9-10 minutes.
Add the minced meat and raise the heat. When the meat is no longer pink, add the mirin and season with salt and black pepper.
Vegan
Heat a pan with extra virgin olive oil, add the onion, and cook over low heat until translucent, about 9-10 minutes.
Add the carrots, cook for a few minutes, and then add the mirin. Once the mirin has evaporated, add the Arnaboldi soy sauce .
Croquettes
Mash the potatoes while still warm, add butter (lactose-free if lactose intolerant) or margarine. Add the classic or vegan filling, season with salt and pepper if necessary, and mix.
Shape the korokke using an ice cream scoop or a spoon, flattening them slightly to give them the traditional oval shape.
Let your korokke rest covered with cling film for 15 minutes in the refrigerator, this way they won't break during frying.
Breading
Classic
Coat the korokke by first passing them in the flour, then in the beaten eggs and finally in the Arnaboldi Japanese panko .
Vegan
First, prepare the batter: In a bowl, combine the sifted flour, a pinch of salt, and the water. Mix thoroughly to avoid lumps, then dip the korokke into the batter and coat them in Arnaboldi's Japanese panko .
Frying
Heat the peanut oil in a small saucepan until it reaches 170°C (340°F). Fry a maximum of two korokke at a time, making sure not to lower the oil temperature too much. Once they're golden brown, drain them on a tray lined with paper towels.
Serve them hot and Happy Holidays!
Chef's advice
Cooked korokke will keep in the refrigerator for a couple of days. If you want to freeze them, we recommend placing them frozen in an air fryer and cooking them at 180°C (350°F) for about 15 minutes. They'll taste like they were just fried.
Recipe by
I would like to be able to
My name is Valeria, and I'm always busy. An aspiring pastry chef and baker with many dreams, I love creating new dishes and exploring the flavors of every tradition.
Vorreimaposso.it was created to connect the pleasure of conviviality with the specific dietary needs of those around me. There's always room for everyone at my table!
