Description
Crispy Potato Croquettes with Mushroom Filling are golden, crunchy bites made from mashed potatoes stuffed with a savory mushroom and herb mixture—perfect as a gourmet appetizer or side dish.
Ingredients
Units
Scale
- 2 cups mashed potatoes (cooled)
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped parsley
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 1/2 cups finely chopped mushrooms
- Salt and pepper to taste (for mushroom filling)
- 1 cup all-purpose flour (for coating)
- 2 eggs, beaten (for coating)
- 1 1/2 cups breadcrumbs (for coating)
- Vegetable oil, for frying
Instructions
- In a mixing bowl, combine mashed potatoes, Parmesan cheese, 1 egg, salt, pepper, and parsley. Mix well and chill for easier handling.
- In a skillet, heat butter and olive oil over medium heat. Sauté onions until soft, then add garlic and mushrooms. Cook until mushrooms release moisture and it evaporates. Season with salt and pepper and let cool.
- Take a heaping tablespoon of the potato mixture, flatten in your hand, and place a small spoonful of the mushroom mixture in the center. Wrap the potato around it to seal and form a ball or oval.
- Roll each croquette in flour, then dip in beaten eggs, and coat with breadcrumbs. Repeat for all.
- Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Fry croquettes in batches until golden and crisp, about 2–3 minutes per side.
- Drain on paper towels and serve warm.
Notes
- Chill formed croquettes before frying to help them hold shape.
- Use panko breadcrumbs for extra crunch.
- Serve with aioli, sour cream, or a tangy dipping sauce.
Nutrition
- Serving Size: 1 croquette
- Calories: 120
- Sugar: 1g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg