Croquettes Recipe

Prepare roux and milk

In a medium heavy saucepan over medium heat, melt 4 tbs unsalted butter. Add 4 tbs all-purpose flour and whisk continuously for 1.5–2 minutes until it forms a pale roux and loses the raw flour smell (do not brown).

Add milk and cream

Gradually whisk in 2 cups whole milk and 1/2 cup heavy cream in a slow stream to avoid lumps. Increase heat to medium-high and continue whisking until the mixture thickens and begins to gently bubble, about 6–8 minutes. Reduce heat to low.

Finish Mornay

Stir in 1 cup grated Gruyère and 1/4 cup grated Parmesan in two additions, stirring until melted and smooth. Whisk in 1 tsp Dijon mustard, 1/8 tsp nutmeg, 1 tsp fine sea salt, and 1/2 tsp freshly ground black pepper. Cook 1–2 minutes more to incorporate. Taste and adjust seasoning.

Cool slightly

Remove from heat and let the Mornay cool for 5 minutes so it’s warm but not piping hot (this prevents melting delicate add-ins).

Sauté shallot and combine with ham

In a small skillet over medium heat, melt 1 tbs butter. Add 1 minced shallot and sauté until translucent and soft, ~2–3 minutes. Add 1 cup finely diced cooked ham and sauté 1 minute just to warm and marry flavors. Remove from heat and let cool slightly.

Incorporate into Mornay

Stir the sautéed ham and shallot into the slightly cooled Mornay along with 2 tbs chopped parsley and 1 tbs chopped chives. Mix thoroughly until the filling is homogeneous and thick. If the mixture seems too loose for shaping, return to very low heat and stir until it tightens; it should be thick enough to mound and hold shape (aim for a thick paste).

Chill

Transfer the mixture to a shallow dish, cover with plastic wrap pressed directly on the surface to prevent skin, and refrigerate at least 2 hours (or overnight) until firm. Chilling is essential so croquettes hold shape when breaded and fried.

Prepare breading stations

Set up three shallow bowls: 1) 1/2 cup flour; 2) 3 beaten eggs; 3) 2 cups panko seasoned with 1/2 tsp salt. Line a tray with parchment paper.

Shape croquettes

Using wet hands or two spoons, scoop about 2 tbs of the chilled filling and form into small logs or round balls (about 1.5 inches diameter). Place each on the prepared tray. You should get roughly 18–22 croquettes depending on size.

Dredge and bread

One at a time: roll a croquette lightly in flour to coat (tap off excess), dip into beaten egg (ensure fully coated), then press into panko crumbs until evenly coated. For an extra-crisp crust, repeat the egg and panko step for a double breading. Place breaded croquettes on the tray and refrigerate 15–20 minutes to set the coating.

Heat oil and fry

Pour about 2 cups vegetable oil into a heavy skillet or pot to a depth of ~1 inch (or set up a deep-fryer). Heat to 350°F (175°C). Fry croquettes in batches, careful not to crowd, 2.5–3 minutes per side or until golden brown and heated through. Use a slotted spoon to turn as needed. If oil temperature drops, allow it to return to 350°F between batches.

Drain and season

Transfer fried croquettes to a paper towel–lined tray and season immediately with a light sprinkle of salt. Let rest 1–2 minutes before serving so internal temperature evens out.

Combine aioli ingredients

In a small bowl, whisk together 1/2 cup mayonnaise and 2 tbs Greek yogurt until smooth. Add 1 seeded and finely minced Fresno chili (or 2 tbs Fresno puree), 1 tbs fresh lemon juice, 1/2 grated garlic clove, 1/4 tsp smoked paprika, 1/4 tsp salt, and 1 tsp olive oil. Stir until homogeneous.

Adjust and chill

Taste and adjust acidity or heat (add more lemon or Fresno). Cover and refrigerate at least 30 minutes to let flavors meld. Bring to cool temperature before serving alongside croquettes.

Arrange 3–4 croquettes per serving on warmed plates. Spoon a small pool of Fresno aioli on the plate or serve aioli in a ramekin. Garnish with microgreens or chopped parsley and a lemon wedge. Recommend serving immediately so crust stays crisp.