Potato and Mushroom Croquettes with a Cheesy Center

This dish is vegetarian friendly! Not only can you make these from fresh ingredients, you can use any leftovers in the fridge to make these fried finger foods. I’ve eaten my fair share of rice balls throughout the years. I would eat them as a kid at the pizzeria. If you’re not familiar with these, they’re essentially rice croquettes. A ball of rice breaded and deep-fried. YUM! Some have ground beef in the center, and some have peas. My favorite filling is ooey gooey mozzarella cheese.

I decided to make potato and mushroom croquettes, with a cheesy, mozzarella center. This is a great recipe because you can use those leftover mashed potatoes in the fridge. This recipe makes a lot of croquettes, but feel free to half the recipe. I actually fried half for dinner, and then refrigerated the rest to fry or bake later on during the week for a quick meal or snack for unexpected guests. It makes a great appetizer for a party, or just serve a few with a salad for dinner.




Potato and Mushroom Croquettes with a Cheesy Center
Prep time: 
Cook time: 
Total time: 

 

makes approx 20 (2″ x 4″) croquettes
Ingredients
  • approximately 2½ pounds of  yukon gold potatoes, cubed
  • 1-8 ounce container cremini mushrooms (baby bella), finely chopped
  • 4 garlic cloves minced
  • large handful of fresh parsley, chopped
  • 4 eggs
  • 2 cups breadcrumbs (I used half regular, half panko)
  • approximately 8 ounces of mozzarella cheese cut into 1 inch rectangles. (approx 20 cubes)
  • 2 tablespoons unsalted butter
  • oil for frying
  • salt
  • pepper

Instructions
  1. Place potatoes in a pot and cover with water. Add a pinch of salt and bring to a boil. Boil potatoes until softened, about 15 minutes. You should be able to pierce with a fork.
  2. While potatoes are boiling, coat the bottom of a skillet with olive oil and a touch of the butter. Saute mushrooms, garlic and parsley until softened. Set aside.
  3. When the potatoes are fully cooked, drain and return to the hot pot to help evaporate some liquid. Add the remaining butter and a pinch of salt and pepper to taste.
  4. Mash potatoes with a masher, rice, or food mill (or a large whisk since that’s all I have) until smooth.
  5. Combine the mashed potatoes with the mushroom mixture. Taste and adjust seasoning.
  6. Crack 2 eggs into a bowl and whisk. Add to the potato mixture. Let cool.
  7. When cool enough to handle, take a palmful of the mixture in hand. Place a cheese cube in the center and cover. Shape into a log, about 2″ by 4″.
  8. Once all the croquettes are shaped, it’s time for breading. Place the breadcrumbs in a shallow dish. Season with salt and pepper. Crack the remaining two 2 eggs into another large bowl or dish and whisk.
  9. Dip croquettes in the egg, then coat in the breadcrumbs.
  10. Place about ½ inch of oil in a deep pot. Bring the oil to 380 degrees.
  11. Fry croquettes in batches, about 3–4 minutes on each side or until golden brown. Don’t overcrowd the pot or else your oil temperature will get too low. If you’re oil isn’t hot enough, the croquettes will be greasy and absorb the oil.
  12. When you remove from the oil, drain on paper towels and salt while hot.

 

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