Barbecue Croquettes Recipe

Prep and cook cauliflower

Bring a large pot of salted water to a gentle boil. Add the chopped cauliflower florets and cook until very tender, about 8–10 minutes. Drain well and transfer to a bowl or sheet to allow excess moisture to steam off for 5 minutes. Press with a spoon or clean kitchen towel to remove as much liquid as possible.

Make a thick béchamel binder

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook 1 minute to get rid of raw flour taste. Gradually whisk in the milk until smooth. Cook, stirring, until the mixture thickens to a thick sauce that coats the back of a spoon, about 3–4 minutes. Remove from heat and let cool slightly.

Combine croquette mixture

In a large bowl, roughly mash the drained cauliflower (you want some texture). Add the warm béchamel, grated cheddar, parmesan, egg, chopped parsley, smoked paprika, garlic powder, salt and pepper. Mix thoroughly until a sticky, cohesive mixture forms. Taste and adjust seasoning if needed. If the mixture seems too loose, add up to 0.25 cup extra panko to help bind.

Shape and bread

Form the mixture into croquettes: small patties or fritters about 2–2.5 inches in diameter (makes about 12–14). Set up a breading station: place remaining panko in a shallow dish. Lightly press each croquette into the panko to coat both sides, pressing so crumbs adhere.

Cook croquettes

Heat a large nonstick or cast-iron skillet over medium heat and add the vegetable oil. When shimmering, add croquettes in a single layer without overcrowding (work in batches). Cook 3–4 minutes per side until golden brown and crisp, turning gently with a spatula. Transfer to a wire rack or paper towel-lined tray to drain. If oil browns too quickly, reduce heat slightly.

Glaze with barbecue sauce

Return croquettes to a clean skillet over low heat (or place on a baking sheet). Spoon the 3/4 cup barbecue sauce into the pan and gently toss or brush each croquette so they get a thin glossy coating. Warm through 1–2 minutes — do not boil. Transfer to a serving platter.

Make ranch base: In a small bowl whisk together buttermilk, mayonnaise, sour cream, dried dill, dried chives, minced garlic, lemon juice, salt and pepper until smooth. Chill for at least 15 minutes to let flavors meld.

Make blue cheese dip: To half of the prepared ranch base, fold in the blue cheese crumbles (reserve a tablespoon for garnish). Adjust thickness with a little extra buttermilk if you prefer thinner dip.

Taste and adjust seasoning — add more salt, pepper, or lemon juice as desired. Keep chilled until serving.

Arrange the glazed barbecue croquettes on a platter. Drizzle or brush the extra 1/4 cup barbecue sauce over some croquettes for extra shine. Sprinkle chopped parsley and reserved blue cheese crumbles over the platter. Serve with both ranch and blue cheese dips on the side and lemon wedges if you like a bright squeeze.

Leftovers: Store cooled croquettes in an airtight container refrigerated up to 3 days. Reheat in a 375°F (190°C) oven on a baking sheet for 8–10 minutes until warmed and re-crisped. Dips keep 3–4 days refrigerated.