Barbecue Croquettes Recipe

Cook cauliflower

Bring a large pot of salted water to a boil. Add cauliflower florets and blanch for 6–8 minutes until very tender. Drain well and let sit in a colander for 5 minutes to release steam.

Mash and remove excess moisture

Transfer hot cauliflower to a clean kitchen towel or cheesecloth. Wrap and squeeze over the sink to remove as much moisture as possible (this prevents soggy croquettes). Place cauliflower in a large bowl and mash with a potato masher or fork until mostly smooth with some small bits for texture.

Sauté aromatics

In a small skillet, heat 1 tablespoon olive oil over medium heat. Add the finely chopped onion and cook 4–5 minutes until softened. Add minced garlic and smoked paprika and cook 30–45 seconds until fragrant. Remove from heat and let cool slightly.

Make croquette mixture

To the mashed cauliflower, add the sautéed onion mixture, flour, beaten eggs, grated Parmesan, chopped parsley, salt, and black pepper. Mix thoroughly until combined. If mixture feels very wet, add up to 2 tablespoons extra flour or a couple tablespoons of panko to firm it up.

Shape croquettes

Using lightly oiled hands or a small ice-cream scoop, form the mixture into 12 evenly sized croquettes (about 2–2.5 tablespoons each) shaped into small logs or patties. Place formed croquettes on a tray and refrigerate for 20 minutes to firm up (this helps them hold together while frying).

Breading station

Set up three shallow bowls: 1) flour (about 1 cup), 2) beaten eggs (2 eggs), 3) panko breadcrumbs mixed with remaining 1/4 cup Parmesan and a pinch of salt and pepper. Dredge each chilled croquette in flour, shake off excess, dip in beaten egg, then coat thoroughly with panko mixture. Press breadcrumbs lightly to adhere.

Fry croquettes

Heat 1 cup vegetable oil in a heavy skillet over medium heat to 340–350°F (medium). Fry the croquettes in batches (do not overcrowd) until golden brown and crisp, about 2–3 minutes per side. Use a slotted spoon to transfer to a wire rack set over a sheet pan or paper towels to drain. Keep warm in a 200°F oven if timing requires.

While croquettes are chilling or frying, combine ketchup, brown sugar, apple cider vinegar, soy sauce, hot sauce (if using), and smoked paprika in a small saucepan. Bring to a gentle simmer over medium heat, stirring until sugar dissolves, about 3–4 minutes. Reduce heat and simmer 2–3 minutes until slightly thickened. Taste and adjust sweetness or acidity. Remove from heat.

Brush glaze onto hot fried croquettes: once croquettes are drained but still hot, lightly brush each with the barbecue glaze so they are coated but not soggy. Reserve some glaze for serving on the side.

Whisk together mayonnaise, sour cream, and buttermilk until smooth. Stir in chives, parsley, dried dill, garlic powder, salt, and black pepper. Refrigerate at least 15 minutes to allow flavors to meld. Taste and adjust seasoning. Keep chilled until serving.

In a small bowl, fold together crumbled blue cheese, creme fraiche (or sour cream), mayonnaise, and lemon juice. Stir until combined but slightly chunky (leave some blue-cheese texture). Season with a small crack of black pepper. Chill 10–15 minutes before serving. Offer this as an alternative to ranch.

Arrange glazed barbecue croquettes on a platter. Sprinkle with extra chopped parsley and serve with lemon wedges and small bowls of ranch and/or blue cheese dip. Serve immediately while croquettes are hot and crisp.