Oyster Croquettes

Each oyster gets individually wrapped in a thick mushroom bechamel, breaded, and deep-fried into a crispy cigar-shaped croquette. Bite through the golden crust and you hit creamy sauce, earthy mushrooms, then the warm, briny oyster at the center.

The bechamel has to be thick enough to hold its shape around each oyster. A full pound of minced mushrooms cooked with shallots until all the liquid evaporates gets stirred into the white sauce, making it dense and flavorful. Cooling the mixture completely before shaping is a must; warm sauce won’t hold a cigar shape and falls apart during breading.

The standard flour-egg-breadcrumb dredge creates a shell that seals in all that creamy filling during frying. Fresh breadcrumbs give a rougher, crunchier texture than the fine store-bought kind. Four minutes in hot oil is all it takes for the outside to go deep golden while the oyster inside cooks through without toughening.

Chef Tips

• Pat the oysters very dry before tossing them; excess moisture will make the bechamel slide off
• Cook the mushrooms until every bit of liquid is gone; wet mushrooms thin out the sauce and cause soggy croquettes
• Chill the shaped croquettes in the fridge for 30 minutes before frying so they hold together better
• Fry in small batches to keep the oil temperature steady; overcrowding drops the heat and makes greasy croquettes

Variations

• Panko crust: Use panko breadcrumbs for an extra-crunchy, lighter shell
• Spiced: Add a pinch of cayenne and Old Bay seasoning to the bechamel
• Remoulade dip: Serve with a quick remoulade made from mayo, capers, Dijon, and lemon juice