This recipe is based off a few Japanese recipes found online and is fairly simple to put together. While the delicacy didn't originate in Japan, it is a fairly popular food and rather delishious. We'll be making corn and beef croquettes in this bible, though you can really make them with almost any filling.
I learned a lot of things during this process, first and foremost being that I should not be trusted to fry things on the stove unsupervised. Or maybe at all.
Regardless I hope you enjoy!
Step 1: Equipment and Ingredients
Two frying pans, one deep enough to deep fry your golden brown morsels of joy in
Knife and cutting boards
And mixing bowls
8 - 10 medium sized potatoes
Salt and pepper
Can of corn (drained)
Pound of beef
1 medium white onion
Salt and pepper
Step 2: Mashing Potatoes
For this recipe you can use leftover mashed spuds or make them fresh, whichever you want. For those of you that need a crash course (such as myself) it's pretty simple to do.
Peel your potatoes and toss them into a pot over medium high heat to boil. Once they've become soft drain the liquid and get to mashing adding butter and milk to the equation as you go. Add some salt and pepper to taste and set them off to the side.
Oh and pro-tip, chop up your potatoes into chunks before tossing them into the pot to speed the cutting process.
Step 3: Cooking the Innards
Go ahead and chop up an onion and toss in in a pan with a light coat of vegetable oil over medium heat. Cook down the onions until they "sweat" and toss in the ground beef. Add some salt and pepper and stir it intermittently to ensure it doesn't burn. Once the meat is fully cooked go ahead and cut the heat, drain off the fat and set the pan of meat aside.
Step 4: Some Assembly Required
Add the can of corn to one bowl and the beef and onion mixture to the other. Stir until they are fully combined.
At this point you're ready to ball up your croquettes. Gather a handful of spuds/filling and form it into a palm sized ball. Continue until the bowls are empty, and you should wind up with about 3 dozen croquettes.
Step 5: Breading and Frying
We're in the home stretch now! You'll want to get a small bowl to hold a beaten egg or two to dip the croquettes in to help the panko and flour to adhere to. This is fairly simple, grab a croquette, dredge in flour, dip in egg and roll in the panko. Continue this somewhat tedious yet simple process until you coat them all.
Take your deep pan and put it on the range. Be Very Careful at this point. We'll be dealing with extremely hot oil. Also don't go over about medium heat or you run the risk of fire. Not that I know that from past experiences or anything. At all. Moving on.
Fill the pan with enough oil to mostly submerge your croquettes. Once the oil has heated CAREFULLY place your first batch of croquettes in trying to avoid crowding them. I recommend using tongs to handle them at this point to avoid injuring yourself. Cook them until they gain a golden brown color and then flip them over cooking the other side until the color is uniform.
Remove the croquettes from the oil and onto a paper towel lined plate to soak off some of the oil and cool down.
Step 6: Time to Enjoy
I hope you enjoyed this instructable as much as I enjoyed eating these delicious treats!