Japanese Sweet Potato and Apple Korokke

Mashed Japanese sweet potato and diced apples are breaded and deep-fried to golden perfection. Served with tonkatsu sauce for dipping, these korokke are a sweet and savory autumn treat.

Prep Time

20 minutes

Total Time

45 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.81/serving

Season:

🍂 Autumn

Meal Type:

Bread

Cuisine:

Japanese

Ingredients

Servings

2mediumJapanese Sweet Potatoes(Also known as Satsumaimo)

£1.50

1mediumApples(Fuji or Honeycrisp recommended)

£0.40

0.5cupAll-Purpose Flour

£0.10

2largeEggs(Lightly beaten)

£0.60

2cupPanko Bread Crumbs

£0.75

4cupsVegetable Oil(For deep frying)

£1.20

1tablespoonButter(Unsalted)

£0.15

1tablespoonSugar

£0.05

0.5teaspoonSalt

£0.01

As neededTonkatsu Sauce(For serving)

£2.50

Total Cost

£7.26

£1.81 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Prick sweet potatoes with a fork and bake for 45-60 minutes, or until soft. Alternatively, boil the sweet potatoes until easily pierced with a fork.
2.
While the sweet potatoes are baking or boiling, peel and dice the apples into small pieces.
3.
Melt butter in a skillet over medium heat. Add diced apples and sugar, and cook for 5-7 minutes, or until the apples are softened and slightly caramelized. Remove from heat and set aside.
4.
Once the sweet potatoes are cool enough to handle, peel them and mash them in a large bowl. Add the cooked apples, salt, and mix well.
5.
Divide the mixture into 8 equal portions. Shape each portion into a small oval or patty.
6.
Prepare three shallow dishes: one with flour, one with beaten eggs, and one with panko bread crumbs.
7.
Dredge each patty in flour, then dip in egg, and finally coat thoroughly with panko bread crumbs. Place the breaded korokke on a baking sheet lined with parchment paper.
8.
Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C).
9.
Carefully lower the korokke into the hot oil, a few at a time, and fry for 2-3 minutes per side, or until golden brown and crispy.
10.
Remove the fried korokke with a slotted spoon and place them on a wire rack to drain excess oil.
11.
Serve the Japanese Sweet Potato and Apple Korokke immediately with tonkatsu sauce for dipping.

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My Notes

Nutrition Information

Nutrition per serving (250g)

650 kcal / 2720 kJ

Carbs

75g

29% of RDA

Fat

36g

51% of RDA

Protein

11g

22% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

25 g

28% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

For a richer flavor, add a pinch of nutmeg or cinnamon to the sweet potato and apple mixture.

If you don't have a deep fryer, you can pan-fry the korokke in a skillet with about 1/2 inch of oil, ensuring to flip them regularly for even cooking.

Make sure the oil is hot enough before frying to prevent the korokke from absorbing too much oil.

These korokke are best served fresh. If you need to prepare them ahead of time, you can bread them and store them in the refrigerator for up to 24 hours before frying.

Consider adding a small amount of cream cheese or mascarpone to the mashed sweet potato for an extra creamy texture.

Cooking Equipment

Large Pot

Deep Fryer or Large Heavy-Bottomed Pot

Baking Sheet

Mixing Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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