When your friends ask you, “Did you make this out of scratch??” you can pretty much assume that the food you made is probably pretty impressive. Cooking in college isn’t easy, which I’ve mentioned before, just because you don’t really have many ingredients and generally it’s pretty time consuming. Especially now that it’s finals week, it’s so much more efficient to just grab a rice bowl or get a microwaveable meal, because let’s face it, we should probably be studying. Of course I somehow manage to distract myself the most during finals week, but I’ll keep this short so I can study for my chemistry final afterwards. Anyways, me and Mai decided to make what she calls korokke, but is otherwise known as a croquette. I think we’ve both discovered our obsession with anything containing potatoes, so we’ve been making a lot of meals that incorporate potatoes. If you love potatoes just as much as we do, you’re in for a real treat!
- 1/2 pound ground beef or pork
- 1/2 onion, minced
- 2 Russet potatoes
- 2 eggs
- 3 tbs milk
- Soy sauce
- Brown sugar
- 1/2 cup flour
- 1 cup panko bread crumbs
- Salt and pepper
- Oil (for deep frying)
Boil water and cook potatoes until potatoes are soft. Remove skin (skin should come off easily, but be careful-potato is very hot!!)
Mash potatoes- a few small chunks here and there are okay.
Heat oil in skillet, and sauté minced onions until soft.
Add ground beef to skillet, breaking it into separate little pieces. Add in about 1 tbs of soy sauce and brown sugar.
When meat is cooked and browned, remove from heat and get rid of any oils/liquids in the mixture.
Mix meat mixture with potatoes, combine with milk, and add salt and pepper. You can use a rice spatula for this step to make the process a little easier.
When meat and potato mixture is cool, use your hands to form the korokke into balls.
Pour flour and bread crumbs onto separate plates. Whisk egg in a separate bowl.
Dip korokke balls in flour, then egg mixture, and lastly, bread crumbs.
Heat oil in large pan over medium high heat. Oil should cover bottom of pan. (Tutorial for deep-frying)
Test oil temperature of oil by dropping a few bread crumbs into oil-the bread crumb should immediately start sizzling/bubbling and turn golden brown.
Add korokke balls into oil and deep fry, flipping halfway through so both sides are golden brown.
Remove korokke balls from oil and transfer to paper towels to drain oil.
Serve immediately with soy sauce or ketchup!
For this particular recipe, we used ground beef, but ground pork works well too!
Mash it all together, baby.
Don’t be afraid to get in there and just mash it all with your fingers!
Our not-so-clean dipping station. Remember- flour, eggs, then bread crumbs!
Be very careful when you’re putting these in the oil because the temperature is extremely high. Keep an eye on these also, you don’t want them to get too burnt!
Mhmmm…just like that. Perfecto.
Happy Mai, happy me, happy stomach.
Bon appétit! ♥
P.S. Be sure to check out more WIAW blogs and meals!