Hot Link Croquettes Recipe

Prepare hot links

Slice hot links into 1/4" rounds and pulse in a food processor 6–8 short pulses until coarsely chopped. You want small uneven pieces, not a paste. Alternatively finely mince by hand.

Sauté aromatics

In a medium skillet over medium heat melt butter. Add minced onion and sauté 4–5 minutes until translucent and soft but not browned. Remove from heat and let cool 2 minutes.

Make roux and sauce

Return skillet to low heat, add 3 tablespoons flour to the butter and onion, stirring for 1 minute to cook the raw flourtaste. Slowly whisk in 1 cup whole milk until smooth, bring to a gentle simmer and cook 2–3 minutes until mixture thickens into a loose béchamel.

Combine filling

Stir the coarsely chopped hot link pieces into the béchamel. Add shredded white cheddar a little at a time, stirring until melted and evenly distributed. Season with Creole seasoning, black pepper, kosher salt, and chopped parsley. Taste and adjust seasoning.

Chill the mixture

Spread the mixture in a shallow dish, cover with plastic wrap touching the surface, and refrigerate at least 2 hours (or until firm) so mixture is scoopable and holds shape. For best results chill 3–4 hours or overnight.

Portion croquettes

Using a tablespoon or small cookie scoop, portion chilled mixture into 1.25–1.5 tablespoon portions (about 20–24 portions from recipe) and shape into small oblong croquettes or rounds with lightly oiled hands.

Set up breading

Place 1/2 cup flour in a shallow bowl, whisk eggs with 2 tablespoons milk in a second bowl, and place panko breadcrumbs in a third bowl. One at a time dredge each croquette in flour (shake off excess), dip in egg wash, then press into panko to coat evenly. For an extra-crispy shell double-dredge: return to egg then panko a second time.

Chill before frying

Place breaded croquettes on a baking sheet and refrigerate 20–30 minutes to set the coating; this helps prevent them from bursting while frying.

Heat oil

Pour vegetable oil into a heavy skillet or pot to a depth of about 1" (approximately 2 cups). Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 30–45 seconds.

Fry croquettes

Fry croquettes in batches (do not overcrowd) for 2.5–3.5 minutes, turning as needed, until golden brown and crisp. Use a slotted spoon to transfer to a wire rack or paper towels to drain. Let rest 1–2 minutes before serving.

Optional oven finish

If you prefer to ensure internal heat, after frying you can place croquettes on a baking sheet and warm in a 350°F (175°C) oven for 5 minutes.

Make aioli

In a small bowl whisk together mayonnaise, Creole mustard, lemon juice, grated garlic, hot sauce (if using), black pepper, and salt until smooth. Taste and adjust lemon, mustard, or hot sauce to preference. Refrigerate until ready to serve.

Serve

Serve hot link croquettes warm with Creole mustard aioli on the side for dipping. Garnish with additional chopped parsley and a dusting of Creole seasoning if desired.