Paris Baguette curry-flavored potato croquette
Wow, these Crispy and Cheesy Curry croquettes are So addicting that you will want to have them every day once you make them.
Imagine this fluffy potato with cheese filling, seasoned with Japanese curry, coated with crispy panko, and deep-fried to perfection; these Curry Croquettes are so good that words can’t even describe them! You can enjoy these curry croquettes on your own as an appetizer or pair them with rice.
This recipe is not an authentic Japanese dish; however, it is super delicious and fun to make.
And Don’t Forget #Lifes is delicious, so let’s taste it.!!!!!
- 2.5lb of Russet Potatoes (peeled and cut into chunks in similar size)
- 1 tbsp of Salt
- 1.5 onion (chopped)
- 1 cup of Sweet Corn
- 2 cups of Mozzarella Cheese (cut into cubes)
- Salt and Pepper
- 185 g of Japanese curry Cubes (1 Pack)
- ¼ cup of hot water
- 1 cup of Flour
- ½ cup of Cold Water
- 2 Eggs
- 2 cups of Panko
- In a pot, add in the potato and fill the pot with water. Add in 1 tbsp of salt. Turn the heat up to medium-high and bring it to a boil. Cook for 10-15 minutes or until potatoes is soft.
- Meanwhile, in a pan, drizzle in oil and add in chopped onions. Saute for 4-5 minutes until onions are soft, translate, and slightly browned.
- Drain the potato, bring it back to the stove to cook for another 1-2 minutes to evaporate all the water. Mash the potato while it is hot and keep mashing until the potato is 90% mashed.
- In a bowl, mix one pack (185g) of curry cubes and ¼ cup of hot water, blend till smooth.
- Add in onions, sweet corn, curry mix, and season with salt and pepper. Mash everything together. Set is aside for it to cool down slightly and is safe to touch with hands.
- Form 3-4 tbsp of potato into a ball; in the middle of the ball, press in a piece of cheese cube, and using the palm of your hand, tightly close the potato again.
- Toss the potato between two hands 3-4 times to ensure no air bubbles, the cheese is fully covered, and the potato is packed tight.
- Let the potato rest in the freezer for 10-20 minutes until the potato is FULLY cooled down.
- Add in egg, water, and flour in a bowl, mix till it becomes a thick batter. Dip the potato in the batter and coat it with panko. Pat the panko tightly to prevent it from falling off.
- In a pan, add in enough oil so the potato is fully covered. Turn the heat to medium-high, and once the oil is hot (350F), add in 2-3 of the potato croquette.
- Make sure not to overcrowd it as this can prevent it from getting crispy. Fry for 2-3 minutes on each side or until crisp and golden brown.
- To freeze, wait until the potato is thoroughly cooled down add the potato into a container and freeze for up to one month; when you are ready to eat, defrost overnight and bake at 375F for 15 minutes.