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Introduction
Korokke, a Japanese interpretation of French croquettes, became popular during the Meiji era when Japan opened its doors to Western influences. While traditional korokke are deep-fried, this healthier variation maintains the spirit of yoshoku (Western-influenced Japanese cuisine) while embracing modern dietary preferences. Japanese sweet potatoes, with their distinctive purple skin and yellowy flesh, have been cultivated in Japan for centuries and are prized for their intense sweetness and chestnut-like flavor. During autumn festivals, street vendors often sell roasted sweet potatoes, and this recipe transforms that beloved flavor into a crispy, shareable form that honors both tradition and health-consciousness.
Ingredients
• 2 large Japanese sweet potatoes (satsumaimo), about 1.5 lbs total, peeled and cut into 1-inch chunks
• 1/2 medium yellow onion, finely diced
• 2 large eggs, divided (1 for mixture, 1 for coating)
• 1/4 cup whole wheat flour
• 1.5 cups panko breadcrumbs
• 2 tablespoons olive oil spray
• 1 teaspoon sea salt
• 1/2 teaspoon white pepper
• 1/4 teaspoon garlic powder
• 1/8 teaspoon nutmeg
Step 1:
Boil sweet potato chunks in salted water for 15-20 minutes until tender when pierced with a fork
Step 2:
Drain sweet potatoes thoroughly and transfer to a large mixing bowl. Mash while still hot using a potato masher or food processor until smooth
Step 3:
Add diced onion, one beaten egg, salt, white pepper, garlic powder, and nutmeg to the mashed potatoes. Mix until well combined
Step 4:
Cover mixture and refrigerate for 15-20 minutes until firm enough to handle
Step 5:
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper
Step 6:
Set up breading station: whole wheat flour in one bowl, beaten egg in second bowl, and panko in third bowl
Step 7:
Form potato mixture into 12 equal patties. Dredge each in flour, dip in egg, then coat with panko
Step 8:
Place breaded patties on prepared baking sheet, spray with olive oil
Step 9:
Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy
Q: Can I make these ahead of time?
A: Yes, you can prepare and bread the patties up to 24 hours in advance. Store covered in the refrigerator and bake just before serving
Q: Why are my fritters not crispy?
A: Ensure the oven is fully preheated and don't forget to spray with oil. Also, avoid overcrowding the baking sheet
Q: Can I freeze these?
A: Yes, freeze after baking and cooling. Reheat from frozen in a 375°F oven for 15-20 minutes
• Regular sweet potatoes can be substituted for Japanese sweet potatoes, though the texture will be slightly different.
• Choose firm, unblemished sweet potatoes with smooth skin.
• Panko breadcrumbs are essential for the authentic crispy coating - regular breadcrumbs won't achieve the same texture.
• For gluten-free version, use gluten-free panko and flour.
• Contains eggs and wheat (gluten).
• Store potatoes in a cool, dark place until ready to use.
Serve hot with tonkatsu sauce or soy sauce. Garnish with finely sliced green onion if desired
Store cooled fritters in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes to restore crispiness
Begin heating the oven while the potato mixture chills. Set up the breading station during this time to streamline the process
- Ensure potatoes are very well drained to prevent mixture from becoming too wet
- Don't skip the chilling step - it makes the mixture easier to handle
- Spray with oil just before baking for maximum crispiness
Try adding corn kernels or finely diced carrots to the mixture. For a spicier version, incorporate wasabi powder or togarashi seasoning
Serve with green tea or cold beer. Pairs well with miso soup and steamed vegetables
Best made in fall and winter when sweet potatoes are in season
Contains wheat (gluten) and eggs. May contain traces of soy from panko breadcrumbs
