Croquettes Recipe

Prepare meat

If not already cooked, oven-roast brisket or hickory smoked pork shoulder until fork-tender, then shred finely. Measure 2 cups shredded meat, removing excess fat and any large connective pieces so filling is smooth.

Sweat onions

In a medium skillet over medium heat, melt 2 tablespoons butter. Add the finely diced onion and a pinch of salt and cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add the mashed roasted garlic during the last minute and stir to combine.

Make roux and béchamel

Push the onion/garlic to the side, add 3 tablespoons flour and cook for 1–2 minutes to remove raw flour taste. Slowly whisk in 1 cup whole milk until smooth. Continue cooking, stirring frequently, until mixture thickens to a thick, scoopable consistency (about 4–6 minutes). Adjust heat so it simmers gently — it should coat the back of a spoon.

Season and combine

Stir in shredded meat, 1 teaspoon Dijon mustard, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, 1 teaspoon black pepper, 2 tablespoons chopped parsley and 1 teaspoon lemon zest. Cook together 1–2 minutes to combine flavors, then remove from heat. Taste and adjust seasoning.

Chill filling

Transfer the mixture to a shallow container, cover, and refrigerate until firm, at least 2 hours or up to overnight. A firm filling shapes much better and holds during frying.

Form croquettes

Use a spoon or small ice cream scoop to portion the chilled filling into 2-tablespoon (approx.) portions. Roll each portion between your palms into a cylinder or oval shape, compacting gently. Place formed croquettes on a parchment-lined tray and chill 15–20 minutes to firm up before breading.

Set up dredging station

Place 1 cup flour in a shallow bowl, beat 2 large eggs in a second bowl, and place 2 cups panko breadcrumbs in a third bowl. One at a time, roll each croquette in flour (shake off excess), dip into beaten egg, then coat thoroughly with panko. Press breadcrumbs gently to adhere; for a thicker crust repeat egg and panko for a double-coat if desired.

Heat oil

Pour vegetable oil into a heavy-bottomed skillet to a depth of about 1/2 to 1 inch (or use a deep-fryer). Heat over medium-high to maintain oil temperature of 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb—if it sizzles and browns steadily, oil is ready.

Fry croquettes

Fry croquettes in batches without overcrowding, 2–3 minutes per side for shallow frying or 3–4 minutes total for deep frying, until golden brown and heated through. Turn gently with a spatula or slotted spoon for even color. If necessary, adjust heat to keep oil near 350°F (175°C).

Drain

Transfer fried croquettes to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven if making a large batch.

Combine 1 cup mayonnaise, 2 teaspoons mashed roasted garlic, 1 teaspoon lemon juice, 1 teaspoon smoked paprika, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1 teaspoon olive oil in a small bowl. Whisk until smooth and taste; adjust lemon, salt, or garlic. Chill at least 30 minutes to let flavors meld.

Arrange croquettes on a platter, spoon or pipe roasted garlic aioli alongside or in small ramekins. Sprinkle chopped chives or parsley over croquettes and serve with lemon wedges for squeezing. Serve immediately while hot and crispy.