Garlic Butter Potato And Sweet Corn Japanese Croquettes

Garlic Butter Potato And Sweet Corn Japanese Croquettes

Japanese croquettes come in all varieties including beef and potato, creamy crab, vegetable etc. I particularly like the vegetable only croquettes such as pumpkin and sweet corn so I made these croquettes with a melt in the mouth garlic butter mash and sweet corn.


  • 75g garlic butter
  • 250g canned sweet corn (drained)
  • 1kg potatoes (peeled and cut into quarters)
  • 1 egg (beaten)
  • plain flour
  • Japanese panko breadcrumbs
  • 2 cups cooking oil for deep frying
  • Japanese kewpie mayonnaise (for serving)
  • Japanese worcestershire sauce (for serving)


  •  Boil the potatoes in a large pot until they are cooked and then mash them in a bowl.
  • Mix the garlic butter (this can be homemade or bought) throughly with the mash and then add the sweet corn and mix well.
  • Take about 1 heaped tablespoon of the mash and use your hands to form it into a small patty. Repeat until all the mash has been used up.
  • Dip a patty into some plain flour so that it is lightly dusted and then dip it in the beaten egg and then coat with the panko breadcrumbs. Repeat for each patty.
  • Heat the oil in a small pot on a medium heat.
  • When the oil is hot enough, deep fry the croquettes until the breadcrumbs turn golden brown (this should take around 4 minutes).
  • When they are cooked, place them on a plate with a paper towel to absorb the excess oil.
  • Serve hot with Japanese worcester sauce and kewpie mayonnaise.
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