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.

Rated 5.0 out of 5

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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















Rated 5.0 out of 5

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


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