Follow these steps for perfect results
Potatoes
Cut into small pieces
Onions
Finely chopped
Carrots
Finely chopped
Salt
To taste
Pepper
To taste
Flour
For coating
Beaten egg
For coating
Panko
For coating
Finely chop the carrots and onions.
Cut the potatoes into small pieces.
Place the potatoes in a heat-resistant bowl, cover with cling film, and microwave until soft.
Mash the potatoes while still hot.
Place the chopped carrots and onions in a heat-resistant plate and microwave until softened.
Mix the microwaved carrots and onions into the mashed potatoes.
Season the potato mixture with salt and pepper to taste.
Form the mixture into round or oval shapes.
Coat each croquette first in flour, ensuring even coverage.
Dip the floured croquette into the beaten egg, again ensuring complete coverage.
Finally, coat the egg-covered croquette with panko breadcrumbs, pressing gently to adhere.
Heat oil in a deep fryer or large pot to 350°F (175°C).
Carefully place the coated croquettes into the hot oil, ensuring not to overcrowd the fryer.
Deep fry the croquettes until golden brown and crispy, about 2-3 minutes per side.
Remove the fried croquettes from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
Serve hot and enjoy.
Expert advice for the best results
Ensure potatoes are fully cooked before mashing for a smoother texture.
Chill the mashed potato mixture before forming into shapes to prevent sticking.
Use a deep-frying thermometer to maintain the correct oil temperature.
Everything you need to know before you start
15 minutes
Can be prepared ahead of time and fried just before serving.
Serve on a platter with a side of dipping sauce.
Serve hot with ketchup, aioli, or tonkatsu sauce.
Garnish with chopped parsley or green onions.
Complements the fried flavor
Acidity cuts through richness
Discover the story behind this recipe
Popular comfort food in many cultures.
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