Oyster and Mushroom Croquettes

Makes:
12 servings
Time to Prepare:
0:10
Time to Cook:
0:30

Ingredients

  • 1/4 cup 
    Butter
  • 1/4 cup 
    Wheat flour, white, all-purpose, enriched, bleached
  • 1 cup 
    Whole Milk
  • 1 tsp 
    Table Salt
  • 1 dash 
    Black Pepper
  • 3 tbls 
    Butter
  • 4 whole 
    Shallots
  • 1 lb 
    Mushrooms
  • 24 med 
    Eastern Oyster
  • 1/2 cup 
    Corn Oil
  • 3 large 
    Egg
  • 1/2 cup 
    Wheat flour, white, all-purpose, enriched, bleached
  • 4 cup 
    Bread Crumbs

Directions

1. Melt 1/4 cup butter in a medium saucepan over low heat. Whisk in 1/4 cup flour and stir 3 minutes. Whisk in milk and bring to boil. Reduce heat and simmer 5 minutes, stirring occasionally. Season with salt and pepper. Set aside.

2. Melt 3 tablespoons butter in a medium skillet over medium heat. Add shallots and cook until softened, stirring occasionally, about 5 minutes. Add mushrooms and increase heat. Cook until all the liquid evaporates, stirring occasionally, about 10 minutes. Stir mushroom mixture into the reserved sauce. Cool.

3. Heat skillet over medium heat. Add oysters and toss for 2 minutes. Cool.

4. Heat oil in a deep fryer or a heavy saucepan. Beat eggs to blend with 1 tablespoon vegetable oil.

5. Coat oysters well with the reserved sauce. Dredge in flour, shaking off excess. Dip in egg mixture. Roll in bread crumbs.

6. Fry in batches until golden brown, about 5 minutes. Remove using a slotted spoon and drain on paper towels. Arrange croquettes on a platter and serve.

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