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Crispy Potato Mushroom Croquettes

Crispy Potato Mushroom Croquettes for Irresistible Snacking

Crispy potato mushroom croquettes are crunchy on the outside with a creamy filling inside, perfect for snacking.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 croquettes
Course: Appetizers
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Croquette Mixture
  • 2 pounds Idaho Potatoes Russet potatoes can be used as a substitute.
  • 1 teaspoon Salt Essential for enhancing flavors.
  • 4 tablespoons Butter Or margarine for a vegan option.
  • 8 ounces Chopped Button Mushrooms Can substitute with cremini mushrooms.
  • 1 cup All-Purpose Flour Gluten-free flour can be used.
  • 1 large Eggs Flaxseed meal mixed with water works as a vegan option.
For Coating and Frying
  • 1 cup Panko Breadcrumbs Traditional breadcrumbs may serve as a substitute.
  • 1 cup Oil for Frying Choose oil with a high smoke point.
  • ½ cup Grated Parmesan Optional for a non-vegan version.

Equipment

  • Pot
  • skillet
  • baking sheet
  • Parchment Paper
  • Deep fryer or large deep skillet

Method
 

Steps
  1. Boil and mash the potatoes by peeling, dicing, and cooking in salted water until tender. Mash with butter and salt.
  2. Sauté chopped button mushrooms in a skillet with oil until browned and tender.
  3. Mix the cooled potato and mushroom mixture with a whisked egg and flour until well combined.
  4. Shape the mixture into small oval or round croquettes and place on a baking sheet.
  5. Set up bowls with whisked eggs and panko breadcrumbs, and coat each croquette.
  6. Chill the breaded croquettes in the refrigerator for at least 30 minutes.
  7. Heat oil in a large skillet until it reaches 375°F before frying croquettes.
  8. Fry croquettes in batches until golden brown and crispy, then drain excess oil.
  9. Serve warm and sprinkle with Parmesan if desired.

Nutrition

Serving: 2croquettesCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 400mgPotassium: 500mgFiber: 3gSugar: 1gVitamin A: 150IUVitamin C: 15mgCalcium: 100mgIron: 1.5mg

Notes

Chill the potato mixture overnight for the best texture, and fry in small batches for an even cook.

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