Description
A crunchy outside with a soft potato filling, this Crispy Korean Croquette Bread is easy to make and perfect for snacks or parties.
Ingredients
Scale
- 500 grams Bread Flour
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 7 grams Instant Yeast
- 1 whole Egg
- 250 ml Water
- 50 grams Unsalted Butter
- 4 medium Potatoes
- 2 whole Boiled Eggs
- 1 medium Onion
- 1 medium Carrot
- 2 stalks Green Onion
- 100 grams Ham
- 2 tablespoons Soy Sauce
- 100 grams Breadcrumb Coating
- 1 teaspoon Baking Soda
Instructions
- Mix flour, sugar, salt, and instant yeast in a bowl.
- Add egg and water. Stir until dough forms.
- Add softened butter and knead until smooth and elastic.
- Put dough in a bowl and cover.
- Let it rise in a warm place until doubled in size (about 60 minutes).
- Boil and mash potatoes. Cool a bit.
- Chop and lightly sauté onion, carrot, green onion, and ham.
- Mix mashed potatoes, chopped boiled eggs, sautéed veg and ham, soy sauce, and baking soda. Season with salt and pepper to taste.
- Shape the potato mix into small oval croquettes.
- Divide risen dough into equal pieces.
- Flatten each piece and wrap a croquette inside. Seal edges well.
- Dip each dough-wrapped croquette in beaten egg, then roll in breadcrumbs evenly.
- Heat oil in a pan to medium-high heat.
- Fry croquette bread until golden brown on all sides.
- Drain on paper towel and cool slightly before serving.
Notes
For best results, use panko breadcrumbs and fry at medium-high heat. Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 croquette
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg
Keywords: Croquettes, Korean snack, fried bread, potato filling