Crispy Kimchi Potato Croquette Packed with Kimchi and Veggies
A savory, nutritious snack made by mixing mashed potatoes with finely chopped kimchi and vegetables, then deep-frying until crisp.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
A delightful snack made by folding well-fermented kimchi and vegetables into mashed potatoes and deep-frying until crispy. The natural starchiness of the potatoes binds the dough together, while Cheongyang chili peppers and kimchi add a refreshing kick. Serve with ketchup or mustard sauce for even more flavor.
- Servings
- about 2–3 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Potato2, 250 g (large)
- Kimchi2 leaves, 100 g
- Ham50 g
- Bell pepper1/3
- Cheongyang chili pepper (hot green chili)2
- Canned sweet corn1/2 cup
- Onion1/4
- Flour1 cup
- Egg2
- Breadcrumbs1 cup
Dough Seasoning
- Salt0.5 tsp
- Ground black peppera little
- You can use other vegetables instead.
- If using small potatoes, use 3.
- For children, use bell pepper or sweet paprika instead of chili peppers.
Steps
I thoroughly boiled 2 large potatoes (if using small ones, use 3).
Shake off any stuffing from the kimchi, squeeze out the juice thoroughly, and chop it finely.
Finely dice the other vegetables as well.
Place the potatoes in a bowl and mash them.
Since this replaces flour, having plenty of potato helps it bind together well.
Add the chopped vegetables along with a little salt and ground black pepper, then knead well.
The potatoes have great binding power, so it will come together nicely.
I shaped them into two-bite sizes; it made 25 pieces.
Coat them in order: flour, beaten egg, then breadcrumbs. Be sure to shake off any excess flour.
Once you have coated them in the order above...
Deep-fry until golden brown.
Drain the excess oil on paper towels, and you are done.
It tastes even better served with ketchup or mustard sauce.
I wanted to share my love and care with my lovely readers, so I tried making a heart shape, but it ended up a bit squished.
Ppunwife's tips
- Be sure to shake off any excess flour.
- It tastes even better served with ketchup or mustard sauce.
FAQ
How can I make this for children who cannot eat spicy food?
Finely dice bell pepper or sweet paprika instead of Cheongyang chili peppers to keep it completely mild.
How should the kimchi be prepped before adding?
Shake off any seasoning paste and stuffing, squeeze out the liquid firmly, and chop it finely before mixing into the dough.
How do I keep the mixture from falling apart so it holds its shape?
Since the recipe relies on the starch in the potatoes instead of flour to bind, using a generous amount of mashed potato will help it stick together properly.
What sauces go well with this?
Serving it with ketchup or mustard sauce for dipping pairs wonderfully, according to your preference.
