Mushroom Croquette Recipe
Locally Grown Oyster Mushrooms, Corn Puree, Chili Oil
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Ingredients
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Mushroom Filling
Corn Puree
Croquette Coating
Chili Oil
Method
Mushroom Filling
- 1
- 2
- 3
Add Herbs
Stir in the chopped parsley and cook for an additional minute. Remove from heat and let the mixture cool.
Corn Puree
- 4
Cook Corn
In a saucepan, combine corn kernels, vegetable broth, and salt. Bring to a boil and simmer for about 10 minutes until the corn is tender.
- 5
Blend Puree
Remove from heat, add butter, and blend the mixture using an immersion blender until smooth. Adjust seasoning if necessary.
Croquette Coating
- 6
Prepare Coatings
Set up a breading station with three shallow dishes: one with flour, another with beaten eggs, and the last with breadcrumbs.
- 7
Form Croquettes
Take small portions of the cooled mushroom mixture and form them into small oval shapes or patties.
- 8
Coat Croquettes
Dip each mushroom croquette first in flour, then in the beaten eggs, and finally coat with breadcrumbs. Make sure they are well coated.
- 9
Heat Oil
In a large frying pan, heat vegetable oil over medium-high heat until hot.
- 10
Fry Croquettes
Fry the croquettes in batches until golden brown on all sides, about 3-4 minutes per side. Remove and drain on paper towels.
Chili Oil
- 11
Prepare Chili Oil
In a small saucepan, combine olive oil and chili flakes. Heat gently over low heat for about 5-7 minutes to infuse the oil with the chili flavor.
- 12