Danshaku Fried Potato Croquette (2pcs) Recipe

Steam and prepare potatoes

Scrub the Danshaku potatoes, pierce once with a knife and place whole in a steamer basket. Steam over boiling water for 20–25 minutes until a skewer or fork slides in easily. If you don't have a steamer, boil the potatoes whole in salted water for 18–22 minutes until tender. Drain and let cool slightly until safe to handle (about 5 minutes).

Sauté onion (optional)

While potatoes are steaming, heat 1 teaspoon butter in a small skillet over medium heat. Add the finely chopped onion and cook, stirring, until translucent and just beginning to brown, about 4–5 minutes. Remove from heat and let cool slightly.

Mash and season

Peel the warm potatoes and place in a large bowl. Add 1 tablespoon unsalted butter and 2 tablespoons whole milk. Mash until smooth but still holding a bit of texture. Stir in 1 teaspoon granulated sugar, 1 teaspoon salt, 1/4 teaspoon ground black pepper, and the sautéed onion (if using). Taste and adjust sweetness or salt—traditional Danshaku croquettes have a mild sweet note, so keep sugar restrained.

Form croquette balls

Divide the mashed potato mixture into two equal portions (use a scale or eyeball). Wet your hands slightly to prevent sticking, then shape each portion into an elongated oval croquette about 2.5–3 inches (6–8 cm) long and 1–1.5 inches (2.5–4 cm) thick. Press gently so they hold shape but remain soft inside. Place formed croquettes on a tray and chill in the refrigerator for 15–20 minutes to firm slightly (this helps them hold up during breading and frying).

Prepare breading stations

Set up three shallow dishes: one with 1/2 cup all-purpose flour, one with the beaten egg, and one with 1 cup panko breadcrumbs. Season the flour lightly with a pinch of salt to help seasoning.

Bread the croquettes

Working one at a time, dredge a chilled croquette in flour, shaking off excess. Dip into the beaten egg, letting excess drip back into the dish. Roll evenly in panko breadcrumbs, pressing lightly so the crumbs adhere. Place breaded croquettes on a tray and repeat with the second croquette. For an extra-crispy, double-coat: chill 5 minutes, then dip egg and panko again.

Heat oil

Pour about 1.5–2 cups (approximately 350–500 ml, depending on your pan) vegetable oil into a deep skillet or pot to reach about 1.5 inches (4 cm) depth. Heat oil over medium heat until it reaches 170–175°C (340–350°F). If you don't have a thermometer, test by dropping a few breadcrumbs—if they sizzle and turn golden in about 30–40 seconds, the oil is ready.

Fry croquettes

Carefully lower the croquettes into the hot oil (do not overcrowd; fry both one at a time or together if there's room). Fry for 2.5–3.5 minutes per side, turning gently with a slotted spoon or tongs so they brown evenly, until deep golden and crisp. Adjust heat as needed to keep oil between 160–175°C; lower heat if they brown too quickly before heating through.

Drain and season

Remove croquettes to a wire rack or paper towel–lined plate to drain excess oil. While still hot, lightly sprinkle with 1/4 teaspoon finishing salt.

Plate one croquette per side or both on a small plate. Serve hot with 2 tablespoons tonkatsu sauce or ketchup for dipping and garnish with chopped parsley or a small mound of shredded cabbage if desired. Croquettes are best eaten immediately while crisp. If making ahead, keep fried croquettes on a rack in a low oven (100–120°C / 210–250°F) for up to 15–20 minutes to stay crisp.