Comfort Food: Korokke

In Japan, everyone LOVES korokke. This little fried, panko-crusted potato patty is served at road-side shacks, fast food stands and casual restaurants all over the country. There's the plain variety (just mashed potato innards with panko crust exterior), and then there are the variations including curry, beef, vegetable, cheese, corn and cream korokke, which is made with a soft cream filling. Whenever I'm back in Japan, I always treat myself to this wildly popular snack. Luckily, Korokke is relatively easy to make at home, and you can add whatever you'd like to the mashed potato base.

Curry Korokke
Makes 4

1 teaspoon canola oil
1/2 white onion, diced
2 large Russet potatoes, peeled and cut into large cubes
2 tablespoons heavy cream
1 tablespoon curry powder
1 teaspoon salt
1/2 teaspoon white pepper
1 cup white flour
2 eggs, beaten
2 cups panko breadcrumbs
3 cups of vegetable oil (for frying).

Boil the potato cubes in salted water until cooked. While waiting for potatoes, heat the canola oil in a saute pan and cook the onions until translucent. Set aside.

Drain the potatoes. In a mixer, or in a bowl using a hand masher, mix the potatoes, onions, heavy cream, curry powder, salt and pepper together. Be careful not to overmix as the potatoes will get gummy. Put mixture into the refrigerator to cool for one hour.

After the potato mixture has cooled, take a 1/2 cup of the mixture and form it into a flat patty using your hands. Coat the patty in the flour, then egg mixture, then panko. Repeat until you have four patties made. Heat the oil in a frying pan to 350 degrees. Carefully place the panko in the oil, frying for about 1 minute on each side or until golden brown. Remove from the oil and drain on a paper towel.

Serve with tonkatsu sauce, or your favorite condiment, or just eat plain!