LEEK AND MUSHROOM CROQUETTES
Steps:
- 1.In a large skillet, melt 2 tablespoons of the butter. Add the leeks and shiitake, season with salt and pepper and cook over high heat, stirring frequently, until the leeks and mushrooms are softened and beginning to brown, about 7 minutes. Add the thyme and oregano to the vegetables and transfer to a medium bowl. 2.In a small saucepan, melt the remain- ing 3 tablespoons of butter. Whisk in the 3 tablespoons of flour and cook over high heat until bubbling, about 1 minute. Add the milk and cook, whisking, until very thick and bubbling, about 3 minutes. Scrape the mixture into the bowl. Add the Gruyère and Parmigiano-Reggiano, season with salt and pepper and stir until the mixture is evenly combined. 3.Lay an 18-inch-long piece of plastic wrap on a work surface. Spoon the croquette mixture onto the plastic in a 12-inch strip. Roll up the plastic, pressing the croquette mixture into a 14-inch log, and twist the ends. Freeze the croquette log until very firm, about 2 hours. 4.Fill 3 shallow bowls with flour, the beaten eggs and the panko and line a large baking sheet with wax paper. Unwrap the log and cut the croquette mixture into 12 pieces. Using floured hands, pat each piece into a 2-inch round patty, about 3/4 inch thick. Dip each patty in the flour, then dip in the eggs and coat with panko, pressing to help it adhere. Set the croquettes on the baking sheet and freeze for 15 minutes. 5.In a large skillet, heat 1/2 inch of oil to 375°. Add all of the croquettes and fry over high heat, turning once or twice, until they are golden and crisp, about 5 minutes. Drain on paper towels and serve hot. Make Ahead The leek-mushroom croquettes can be prepared through Step 3 and refrigerated overnight.
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Aphiwe Jali
[email protected]I've made these croquettes several times now and they're always a hit. I love that they're so versatile. I've used different vegetables and cheeses and they've always turned out great.
kala manik
[email protected]The croquettes were a bit too spicy for my taste.
qwecy ellis
[email protected]These croquettes are so easy to make and they're always a crowd-pleaser.
KR TV
[email protected]I made these croquettes for my family and they loved them. They're the perfect finger food for a party.
Usman Riaz
[email protected]The croquettes were a bit too mushy for my taste.
Ogiemwonyi Osas
[email protected]These croquettes are the perfect comfort food. They're warm, cheesy, and delicious.
Jakir Adnan
[email protected]I've made these croquettes several times now and they're always a hit. I love that they're so easy to make and they're always delicious.
Mentis Mori
[email protected]The croquettes were a bit too salty for my taste.
Naomi Bergen
[email protected]These croquettes are the perfect appetizer. They're easy to make and they're always a crowd-pleaser.
Sible Shikder
[email protected]I made these croquettes for a party and they were a huge hit. Everyone loved them!
niraj rawat
[email protected]The croquettes were a bit too greasy for my taste.
Ms Aktar
[email protected]These croquettes were easy to make and they tasted great. I will definitely be making them again.
Alice Coleman
[email protected]I followed the recipe exactly and the croquettes turned out great! They were crispy on the outside and soft and flavorful on the inside.
Raja Mohsan
[email protected]These croquettes were a bit bland for my taste.
Zahid Arman
[email protected]I've made these croquettes several times now and they're always a hit. They're so easy to make and they're always delicious.
King lover
[email protected]These leek and mushroom croquettes were absolutely delicious! They were crispy on the outside and soft and flavorful on the inside. I made them for dinner last night and my family loved them.