Jul 14 2026
Restaurants›Ramen Kumamoto›Potato Croquette Recipe

Potato Croquette Recipe

Inspired by Ramen Kumamoto
Time1h
Serves4

Fried mashed potatoes covered in panko (Japanese bread crumbs)

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Ingredients

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Potato Mixture

Coating

Frying

Method

Preparation of Potato Mixture

  1. 1

    Boil the Potatoes

    Peel and cut the russet potatoes into quarters. Place them in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook for 15-20 minutes or until the potatoes are fork-tender.

  2. 2

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add the unsalted butter, milk, salt, black pepper, and garlic powder. Mash until smooth and creamy. Stir in the chopped chives and let the mixture cool completely.

Forming Croquettes

  1. 3

    Shape the Mixture

    Once the potato mixture is cool, use your hands to form small oval or round shapes, about 2 inches long. Place the formed croquettes on a parchment-lined baking sheet.

Coating the Croquettes

  1. 4

    Prepare Coating Stations

    Set up a breading station with three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs.

  2. 5

    Bread the Croquettes

    Dredge each croquette in flour, shaking off the excess. Dip into the beaten eggs, allowing any excess to drip off, then coat with panko breadcrumbs, pressing gently to adhere. Place the coated croquettes back on the baking sheet.

Frying the Croquettes

  1. 6

    Heat the Oil

    In a large, deep skillet or pot, heat vegetable oil over medium-high heat until it reaches about 350°F (175°C). You can test the oil by dropping in a small piece of bread; it should sizzle immediately.

  2. 7

    Fry the Croquettes

    Carefully add the croquettes in batches, ensuring not to overcrowd the pan. Fry for 3-4 minutes on each side or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Serving

  1. 8

    Serve Hot

    Serve the potato croquettes hot with your choice of dipping sauce, such as aioli or ketchup.

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