For some reason, the last 3 or 4 times I have tried to fry mashed potatoes, it never turned out right. The potatoes would dissipate into the oil and when I removed it from the fryer, I would be left with mush. This happened the last time I tried to make potato croquettes, but I wanted to give it another try. Well turned out that fifth time was the charm! Find out the secret to perfectly fried potato mushroom croquettes below.
**Helpful tips and common mistakes
Alas, a successful croquette! Ready for the secret? It’s all about chilling the potatoes before frying them. I cooked them the day before, mashed, seasoned and chilled in the fridge overnight. I’ve tried making the croquettes by cooking the potatoes, letting them cool and frying them. However, even if the potatoes were not hot, they still did not fry properly.
When you are ready to make the potato mushroom croquettes, set up your prepping station. Whisk eggs in one bowl and pour the panko in another. To make croquettes that are consistent in size, use a small ice cream scooper. I used the scoop to get equal amounts and then slightly rolled it to get more of a cylinder shape.
Once the croquettes are formed, chill them for a second time to help them keep their shape. You can also freeze the croquettes at this point and fry them for another day.
Heat the frying oil and carefully drop the croquettes into the hot oil. Another handy tip: make sure the oil is at the right temperature before adding the croquettes. If the oil is not hot enough, the potatoes will soak up extra oil and the coating will come off. Fry in small batches to get even cooking and avoid overcrowding the pan.
If you are preparing these potato mushroom croquettes for a large party and want to fry ahead of time like me, (made almost 200 today!) you can reheat them in the oven for 10 minutes at 375 F.
You can also serve these with a dipping sauce of your choice, but I found that it was just as good on its own. The mushrooms added the umami taste to the croquettes while they were crispy on the outside and creamy on the inside. Mix these up with different ingredients such as cheese, ham, spam, or even chorizo; what you want to add is up to you! Just remember to chill all of the ingredients before frying!
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