Nashville Style Barbecue Croquettes Recipe
Make Nashville Style Barbecue Croquettes Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Croquette Base
Breading
Nashville Hot Butter (finishing sauce)
Pickled Slaw (optional topping)
For Frying
Method
For the Croquette Base
- 1
- 2
Combine filling
In a large bowl combine the shredded pulled pork, cooked mashed potatoes, cooled sautéed onion and garlic, 2 tbs Nashville hot sauce (or hot honey if you prefer sweet-heat), smoked paprika, 1 tsp brown sugar, 1 tsp salt, 1/2 tsp black pepper, and chopped chives. Mix thoroughly until cohesive.
- 3
Adjust binders
Stir in 1/2 cup all-purpose flour and the beaten egg. The mixture should hold together when pressed; if too wet, add up to 2 more tablespoons flour, 1 tbsp at a time. If too dry, add 1 tbsp water or a little more mashed potato. Taste and adjust seasoning.
- 4
Form croquettes
Using an ice cream scoop or tablespoon, portion 2-tablespoon sized mounds and shape into compact cylinders or ovals (about 1.5–2 inches long). Place on a parchment-lined baking sheet. You should get about 18–22 croquettes depending on size. Chill in refrigerator for 20–30 minutes to firm up (this helps them hold in the fryer).
Breading
- 5
Set up dredging station
On the counter set three shallow bowls: one with 1 cup all-purpose flour, seasoned with 1/2 tsp salt and 1/4 tsp black pepper; second with the 2 beaten eggs; third with 2 cups panko breadcrumbs mixed with 1/4 tsp cayenne (optional).
- 6
Bread croquettes
Working with chilled croquettes, dredge each first in flour (tap off excess), then into beaten egg, then press into panko to fully coat. For an extra-crispy crust, double-dip: return to egg and panko for a second coating. Place breaded croquettes back on a baking sheet and refrigerate 10–15 minutes to set.
For Frying
- 7
Heat oil
Pour oil into a heavy-bottomed pot or deep fryer to a depth of 2–3 inches. Heat to 350°F (175°C). If you don't have a thermometer, drop a small piece of bread in — it should take about 60 seconds to brown.
- 8
Fry croquettes
Fry croquettes in batches (do not overcrowd) for 3–4 minutes, turning as needed, until golden brown and heated through. Internal temperature of the croquette should be hot and the crust crisp. Use a slotted spoon to transfer to a wire rack lined with paper towel to drain. Keep warm in a low oven (200°F / 95°C) while frying remaining batches.
Nashville Hot Butter (finishing sauce)
- 9
Make hot butter
In a small saucepan over low heat melt 4 tbs unsalted butter. Whisk in 1 tsp cayenne, 1 tsp smoked paprika, 1 tbs hot sauce, 1/2 tsp brown sugar and 1/4 tsp salt until smooth and slightly glossy. Keep warm (do not boil). Taste and adjust cayenne for desired heat.
- 10
Finish croquettes
Brush each fried croquette lightly with the Nashville hot butter or drizzle a small spoonful over the top. For an even bolder finish, toss gently in a shallow bowl with a few tablespoons of the sauce to coat. Place on serving platter.
Pickled Slaw (optional topping)
- 11
Quick-pickle slaw
In a small bowl combine 3 tbs apple cider vinegar, 1 tsp sugar, 1/4 tsp salt and a pinch of black pepper. Add shredded cabbage and carrot, toss to coat. Let sit 10–15 minutes to lightly pickle and soften.
- 12
Serve
Top each finished croquette with a small mound of pickled slaw for a bright contrast, or serve slaw alongside. Garnish with extra chopped chives if desired.
