Potato Mushroom Croquettes
Yields 20-25 croquettes
Servings 5
Ingredients
- 1 lb Idaho potatoes peeled and medium-dice
- 1 tablespoon salt
- ¼ cup butter
- salt and pepper
- 1 teaspoon olive oil
- 4 cups chopped button mushrooms
- 1 tablespoon flour
- 3 eggs divided
- 1 cup panko breadcrumbs
- oil for frying
- grated parmesan for topping optional
Instructions
- Place the peeled, chopped potatoes in a large pot and cover with water. Season the water with 1 tablespoon salt and bring to a boil over high heat. Reduce the heat and continue to simmer for 15 minutes or until the potatoes can easily be pierced with a fork. Drain the potatoes and mash until smooth. Stir in butter and season with salt and pepper.
- Heat 1 teaspoon olive oil in saute pan over medium heat. Add chopped mushrooms and saute until browned, about 5 minutes. Season with salt and pepper. Remove from heat and add to the mashed potatoes. Stir to combine and let cool completely.
- Whisk one egg and mix with the potato and mushrooms along with 1 tablespoon flour. Shape the potato-mushroom mixture into croquettes. Whisk the remaining 2 eggs in one bowl and pour the panko in another bowl. Dip the croquettes in the eggs and coat in the panko, shaking off any excess. Transfer the croquette to a lined baking sheet and continue with the remaining potato mushroom mixture. Cover and chill for 30 minutes.
- Preheat oil to 375 degrees F.
- Remove croquettes from the refrigerator. Carefully drop croquettes into the hot oil and fry until golden brown. Remove with a slotted spoon and transfer to a paper towel-lined plate. Repeat with remaining croquettes. Sprinkle grated parmesan on top if desired. Serve immediately.
