Jul 14 2026
Restaurants›Plant City›Korokke Recipe

Korokke Recipe

Inspired by Plant City
Time1h
Serves4

crispy potato croquettes, wasabi mayo

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Ingredients

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For the Korokke

For the Wasabi Mayo

Method

For the Korokke

  1. 1

    Prepare the Potatoes

    Peel the russet potatoes and cut them into quarters. Place them in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes.

  2. 2

    Mash the Potatoes

    Drain the cooked potatoes and return them to the pot. Mash the potatoes until smooth. Allow to cool slightly.

  3. 3

    Mix Ingredients

    Add chopped green onions, salt, and pepper to the mashed potatoes. Mix until well combined.

  4. 4

    Form the Croquettes

    Once the mixture is cool enough to handle, shape it into small patties or balls (about 2 inches in diameter).

  5. 5

    Prepare Breading Stations

    Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.

  6. 6

    Bread the Croquettes

    Dredge each potato patty in flour, dip in beaten eggs, and then coat with panko breadcrumbs. Make sure they are well coated.

  7. 7

    Fry the Croquettes

    In a large skillet, heat vegetable oil over medium-high heat. Fry the croquettes in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.

For the Wasabi Mayo

  1. 8

    Combine Ingredients

    In a small bowl, combine mayonnaise, wasabi paste, lemon juice, and salt. Mix until smooth.

  2. 9

    Serve

    Serve the crispy korokke with the wasabi mayo on the side for dipping.

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