Step by step

Method

5 steps

1. 1

   Make a thick potato filling: mash well-drained boiled potatoes with sautéed onion, a pinch of nutmeg if you like, salt, and pepper. For creamier croquettes, fold in a spoon of butter or a splash of milk while the mash is warm. Cool completely.

2. 2

   Scoop and roll into logs or rounds. Freeze 15–20 minutes if the kitchen is warm — cold filling fries cleaner.

3. 3

   Coat in flour, then egg, then panko, pressing so the crumbs grab every side. Double-dip egg and panko if you want a thicker shell.

4. 4

   Fry in 350°F oil 3–4 minutes, turning, until the crust is even gold and the center is hot. Drain on a rack 2 minutes.

5. 5

   Eat with tonkatsu sauce or a squeeze of lemon. Great next to rice or tucked into a sandwich roll.