Croquettes Recipe

Prepare meat

If not already cold and shredded, cool cooked brisket or smoked pork and shred into small, bite-sized pieces (about 2 cups packed). Pat any excess moisture with a paper towel.

Sauté aromatics

In a medium skillet over medium heat, melt 2 tablespoons butter. Add the finely diced onion and cook until translucent and beginning to brown, about 6–8 minutes. Stir in 2 tablespoons mashed roasted garlic and cook 30 seconds until fragrant.

Make béchamel-style binder

Sprinkle 1/2 cup all-purpose flour over the onion mixture and stir constantly for 1–2 minutes to cook the raw flour. Gradually whisk in 1 1/4 cups whole milk and 1/2 cup stock until smooth. Bring to a gentle simmer and cook, stirring, until thick enough to coat the back of a spoon (about 4–6 minutes).

Combine filling

Reduce heat to low and stir in the shredded meat, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon Dijon mustard, 2 tablespoons chopped parsley, and 1/4 cup grated cheese (if using). Mix thoroughly so meat is evenly coated and the mixture is cohesive but not runny. Taste and adjust seasoning.

Chill mixture

Transfer the mixture to a shallow container, press a piece of plastic wrap directly onto the surface to prevent a skin, and chill in the refrigerator until firm, at least 2 hours or up to overnight. The mixture should be firm enough to shape into logs or balls.

Shape croquettes

Prepare a breading station with separate bowls: 1) 1/2 cup flour, 2) 2 beaten eggs, 3) 1 1/2 cups panko mixed with 1/4 tsp salt and 1/4 tsp pepper. Using lightly oiled hands or a small scoop, portion the chilled filling into 12 equal portions (about 2 tablespoons each) and shape into small cylinders or rounds.

Dredge

Lightly dredge each shaped croquette in flour, shake off excess, dip into beaten egg, then coat thoroughly with the seasoned panko. Place on a tray and refrigerate for 15–20 minutes to help set the coating.

Fry croquettes

Pour about 1 cup vegetable oil into a large skillet to reach roughly 1/4-1/2 inch depth and heat over medium-high until oil registers 350°F (175°C) or a breadcrumb sizzles and browns in ~30 seconds. Fry croquettes in batches (do not overcrowd) until golden brown and crisp, 2–3 minutes per side. Use a slotted spoon to transfer to a paper-towel-lined tray and lightly season with salt while hot.

Finish

If any croquettes are undercooked in the center, finish in a 350°F (175°C) oven for 5 minutes. Keep warm on a rack while frying remaining batches.

In a small bowl, whisk together 1/2 cup mayonnaise, 2 teaspoons mashed roasted garlic, 1 teaspoon lemon juice, 1 teaspoon olive oil, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth. Taste and adjust acidity or salt as needed. Chill until ready to serve.

Arrange croquettes on a platter. Serve hot with roasted garlic aioli on the side for dipping. Garnish with a sprinkle of chopped parsley and extra grated cheese if desired.