This article needs additional citations for verification. (November 2012)
Korokke (Japanese: コロッケ; [koꜜɾokke]) is the Japanese name for a deep-fried yōshoku dish originally related to a French dish, the croquette. Korokke is made by mixing cooked chopped meat, seafood, or vegetables with mashed potato or white sauce, usually shaped like a flat patty, rolling it in wheat flour, eggs, and Japanese-style breadcrumbs, then deep-frying this until brown on the outside.
In 1887, the French croquette was introduced to Japan. It is thought that the korokke using mashed potatoes was invented because dairy processing technology had not been popularized in Japan at that time. The first mention of a "kuroketto" appear in cookery books from the Meiji era.
Korokke can be found in almost every supermarket and convenience store in Japan and enjoyed for its taste and its low cost.
Korokke became associated with typhoons in the 2000s, after a user on 2channel said they were eating some to prepare for an approaching typhoon, beginning a tradition that persisted on Japanese social media.
There are numerous types of korokke depending on the main ingredient or the ingredient mixed and they are generally named (ingredient) korokke.
- Potato korokke - korokke made using potatoes
- Meat korokke - korokke made with ground meat and potatoes. If made with meat only, it is menchi-katsu.
- Tuna korokke - korokke with tuna
- Yasai (vegetable) korokke - korokke with mixed vegetables
- Curry korokke - curry-flavored korokke
- Kabocha (pumpkin) korokke - korokke made using pumpkins
- Okara korokke - korokke made using okara
- Cream korokke - korokke made with white sauce
- Guratan korokke - korokke with white sauce and macaroni
Korokke are sometimes sold wrapped in paper. They may also be used as a topping for other dishes. When sandwiched between two slices of bread, they are called korokke pan (pan being 'bread' in Japanese), or korokke sando ('sandwich'). Gurakoro is a product introduced by the Japanese McDonald's which is made by sandwiching guratan korokke.
- Akara – Deep fried cowpea fritters
- Corn fritters
- Croquette – Small breaded, deep-fried food
- Falafel – Middle Eastern fried bean dish
- Fritter – Fried pastry usually consisting of a portion of batter with a filling
- Ganmodoki – Tofu fritter made with vegetables
- Hushpuppy – Deep-fried savory food made from cornmeal batter
- Knish – Ashkenazi Polish baked or fried snack food consisting of a filling covered with dough
- List of deep fried foods
- Pakora – Spiced fritter from the Indian subcontinent
- Samosa – Fried or baked pastry with a savory filling
- Tater tots – Cylindrical pieces of deep-fried grated potatoes
- Tempura – Japanese dish of battered deep-fried fish or vegetables
- Vada – Category of savoury fried snacks from India
- Veggie burger – Hamburger-like patty made from non-meat protein
- "Korokke no Rekishi (The history of Korokke)".
- Itoh, Makiko (2018-09-15). "Potato korokke: Deep-fried, delicious and easy to make". The Japan Times. Retrieved 2021-03-01.
- "ファミコロ（牛肉コロッケ）｜ホットスナック・揚げ物｜商品情報｜FamilyMart". Archived from the original on 2015-11-12. Retrieved 2015-10-31.
- "Curry Korokke". Japanesefood.about.com. 2009-04-10. Archived from the original on 2012-11-18. Retrieved 2012-11-17.
- "VIDEO| Make this pumpkin croquette recipe your new fall go-to!". Stripes Japan. 2020-10-15. Retrieved 2021-03-01.