Mushroom and Olive Croquettes Tapas

Sat, Apr 10, 2010

Appetizers, Recipes

Mushroom and olive croquettes tapas are a nice vegetarian dish that have a nice crunch and taste great with a good dipping sauce!

    Serves 4
    Time required 120 minutes
    Difficulty level 3
    Cost of ingredients 15 USD

  • 4 tablespoons (60ml) olive oil
  • 4 tablespoons (60ml) corn starch
  • 1 cup (250ml) milk
  • 4 oz (115g) mushrooms, minced
  • 2 oz (55g) green olives, pitted and minced
  • 1 clove of garlic, pressed
  • 1 green onion, sliced
  • 1 egg, beaten
  • 1 cup (250ml) Italian bread crumbs
  • Vegetable oil for frying

Heat olive oil over medium heat, stir in flour and make a paste. Cook for about 1 minute, stirring constantly. Take the pan off the heat and slowly stir in the milk until it’s smooth. Put back on the burner and bring to a boil, slowly. Remember to stir constantly until the mixture boils and becomes thicker.

Remove from the heat and add in mushrooms, olives, green onion, and garlic. Mix well  and season to taste with salt and pepper (salt shouldn’t be needed much with the olives). Cover and allow to cool in a freezer for 15 minutes, remove and put in the refrigerator for half an hour.

When mushroom mix is chilled, pour egg on a shallow bowl or deep plate and do the same with the bread crumbs on a separate dish. Divide the mushroom mix into 8 croquettes and dip each 1 at a time into the egg then into the bread crumbs. When done place on a plate and back in the fridge for another hour.

Heat vegetable oil in a deep pan to 350F (175F) or until a piece of bread dropped in the oil browns in 30 seconds.  Add in the croquettes, a couple at a time. Allow to cook 5-10 minutes to until golden brown. Place on a paper towel to drain excess oil off.

Serve hot with your choice of dipping sauces

Photo by mmmsedap

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This post was written by:

Rochelle - who has written 324 posts on Made in Kitchen Blog.


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