The Best Japanese Creamy Corn Croquette

This is a very popular contemporary dish in Japan among children and adults. Inside is super creamy while the outside is crispy. In Japanese, it is called ” コロッケ- Korokke”.

Usually, the base mixture of Korokke is mashed potatoes. Then the additional ingredients could be, corn, crab meat, or ground beef.

My all-time favorite is corn and cream combinations. My mom rarely made croquettes from a scratch, but whenever I was sick in bed, she always brought me corn cream croquettes for my lunch.


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Japanese Creamy Corn Croquette

Tomomi French
Creamy inside and crispy outside
Prep Time 1 hour
Cook Time 20 minutes
Course Main Course
Cuisine Japanese
Servings 17 croquettes


  • cutting board
  • knife
  • pot
  • poteto masher
  • wood spoon
  • Cast Iron Frying Pan
  • tongs
  • plates and bowl
  • paper towel


Corn Croquette Mixture

  • 1 large size potato (300g)
  • ¼ cup butter (57g)
  • 3 tbsp all-purpose flour (22g)
  • 1 cup milk (250ml)
  • cup diced onion (50g)
  • 12 oz can corn (280g)
  • 1 tsp chicken broth powder or vegetable broth powder (2g)
  • salt and pepper for your taste

Breaded Batter

  • 2 large eggs
  • cup flour (90g)
  • cup panko japanese breadcrumbs (230g)
  • 2 cup canola oil (500ml)


  • Peel and cut the potato into small cub-like pieces
  • Boil the water. Enough water to cover the entire potato cubes. Cook the potato for 15 minutes until the potato cubes are soft.
  • Drain the boiled water and then mash the potato while it is hot.
  • Next, we make white cream sauce.
    Melt the butter first in low to medium heat. Then add finely diced onion once the butter is fully melted. Cook for 5 minutes until the onion is soft. Stir constantly, so the onion wont get burned.
  • Add flour, then stir. Add milk.
    Continue stiring until the sauce has thickend.
  • Add chicken broth powder, salt, pepper, and a can of corn.
  • Combine mashed potato with the white cream mixture. Put the mixture in the friege and wait for at least 30 minutes – 1 hr for the mixture to cool off before making the coroquette balls because that way it is easier to form the croquette balls.If you have time, I recomend to make the mixture a night before.
  • Next, let's make croquette batter.
    Prepare 2 separate plates, one plate with ⅓ cup flour, and another plate with panko.
    Beat 2 large eggs in a bowl, then add ⅓ cup flour. Combine egg and flour well. If the batter is too thick, add some water.
  • Scoop out a few balls of the croquette mixture and place them on the plate with flour. Flatten them a bit with your hands, use flour so the mixture dose not stick to your skin.
  • Dip the round croquette balls into the egg batter. Cover them in panko next.
  • Heat up the oil in the deep frying pot. Set the stove at medium-high heat. To know when the oil is ready, drip a piece of panko in and if it immediatrly rises , ou can start frying process.
  • Fry the croquettes until they are golden brown. It takes a few minutes. Avoid over frying becuase the croquettes will explode and burn. Place the cooked croquettes on a plate with a paper towel. The paper towel will drain the excess oil and make the croquette crisper.
  • Serve with your favorite salada on the side.



*International measuring size: 1 cup=250ml, 1tbsp=15ml, 1tsp=5ml
Keyword Corn Croquette, Deep frying, Japanese food, Main Dish, Vegetarian

🌽 コーンコロッケの作り方


大きめのじゃがいも1つ 300g

バター 57g

小麦粉 22g

牛乳 250ml

小さめの玉ねぎ みじん切り 50g

コーン缶 280g

コンソメの粉 2g

塩胡椒 お好みの量


小麦粉 90g

エルサイズ卵 2つ

パン粉 230g

揚げ用油 500ml
















Super yummy and my family enjoyed them. Would love to make them again.


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