What are croquettes made of?

Traditional croquettes are made with a thick béchamel sauce combined with flavorful ingredients such as ham, seafood, cheese, or vegetables. The mixture is chilled, shaped, breaded, and fried until crisp.

Can croquettes be baked instead of fried?

They can be baked at 425℉ for about 15 - 18 minutes, though the texture will not be as crispy. Rather than bake, but without deep frying, I do a thin layer of avocado oil in my skillet and gently rotate to evenly cook rather than submerging in oil.

Why is my croquette filling too soft?

The filling likely needs more chilling time. Refrigerate until fully firm before shaping.

Can I make croquettes ahead of time?

Yes. Croquettes are excellent for entertaining because they can be shaped and breaded up to a day ahead or frozen for later.

Crispy Mushroom & Manchego Croquettes

Name: Crispy Mushroom & Manchego Croquettes
Prep time: 2 h 20 min
Cook time: 10 min
Total time: 2 h 30 min
Cuisine: Spanish
Ingredients: 3 tablespoons butter; 3 tablespoons flour; 1 1/2 cups whole milk (warm); 1/2 cup heavy cream; 3/4 cup finely chopped mushrooms; 3/4 cup grated Manchego; 2 tablespoons minced shallot; 1 teaspoon fresh thyme; 1/2 teaspoon sea salt; 2 eggs, beaten; 1 1/2 cup panko; avocado oil, for frying

Crispy Mushroom & Manchego Croquettes

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Author: Caitlin
Total Time: 2 hours 30 minutes
Yield: 18 croquettes 1x

Description

Creamy mushroom and Manchego croquettes with a crisp golden panko crust. These Spanish-inspired tapas bites are perfect for entertaining, dinner parties, or elegant appetizers.

Ingredients

Scale

3 tablespoons butter
3 tablespoons flour
1 1/2 cups whole milk (warm)
1/2 cup heavy cream
3/4 cup finely chopped mushrooms
3/4 cup grated Manchego
2 tablespoons minced shallot
1 teaspoon fresh thyme
1/2 teaspoon sea salt
2 eggs, beaten
1 1/2 cup panko
avocado oil, for frying

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Instructions

Sauté the Aromatics. Melt butter in a skillet over medium heat. Add the finely chopped mushrooms and minced shallot. Cook until the mushrooms release their moisture and begin to soften, about 4 – 5 minutes.
Build the Roux. Sprinkle the flour over the mushroom mixture and stir continuously. Cook for 1 – 2 minutes to remove the raw flour taste.
Create the Béchamel. Slowly whisk in the warm milk and cream. Continue stirring until the mixture thickens into a very thick béchamel, about 4 – 5 minutes.
Add Cheese and Herbs. Remove from heat and stir in the grated Manchego and fresh thyme. Season with salt and white pepper to taste.
Chill the Filling. Transfer the mixture to a shallow container or tray. Refrigerate for 2 – 3 hours until firm enough to shape.
Shape the Croquettes. Once chilled, scoop and roll the mixture into 18 small croquettes. They should be about 1 1/2 inches long or small oval shapes.
Bread the Croquettes. Prepare two bowls : one with beaten eggs, one with panko breadcrumbs. Dip each croquette into the egg, then coat thoroughly with panko.
Fry Until Golden. Heat oil to 350℉. Fry croquettes in small batches for 2 – 3 minutes, until deeply golden and crisp. I do not like “deep frying” so I use a thin layer of oil and gently rotate until golden brown on all sides. Transfer to a paper towel lined plate.
Finish and Serve. Sprinkle with salt immediately after frying. Serve warm.