Croquettes Recipe

Sauté onion

In a medium skillet over medium heat, melt the butter. Add the finely minced onion and a pinch of salt and cook until translucent and soft, about 5–6 minutes. Do not let it brown.

Make roux

Sprinkle 4 tablespoons of flour over the softened onion and stir constantly for 1–2 minutes to cook the raw flour taste, producing a thick paste (roux).

Add milk

Gradually whisk in the milk in two or three additions to avoid lumps. Continue to cook and stir until the mixture thickens to a thick mashed-potato-like consistency, about 4–6 minutes.

Incorporate ham and seasonings

Stir in the finely diced smoked ham, Dijon mustard, chopped parsley, ground nutmeg, salt, and pepper. Cook 1–2 minutes to warm the ham and marry flavors. Taste and adjust seasoning.

Chill mixture

Transfer the mixture to a shallow container, spread to cool, cover with plastic wrap pressed directly on the surface to prevent a skin from forming, and refrigerate until firm, at least 1½ hours (or up to overnight). Chilling makes shaping much easier.

Prepare breading station

Place the 1/2 cup flour in a shallow dish, beat the 2 eggs in a second dish, and put the panko breadcrumbs in a third dish. Have a baking sheet lined with parchment or a tray ready for shaped croquettes.

Shape croquettes

Using a tablespoon or small ice-cream scoop, portion the chilled filling into roughly 1.5–2 tablespoon portions. Form each portion quickly into a cylinder or oval using your hands. If mixture is sticky, wet your hands lightly with cold water.

Dredge and bread

Working in batches, roll each croquette first in flour (shake off excess), then dip into beaten egg, then press into panko breadcrumbs to coat evenly. For a thicker crust, double-dip: return to egg and breadcrumbs a second time.

Heat oil and fry

Pour about 1 cup of vegetable oil into a heavy skillet (cast iron or stainless) to a depth of about 1/2 inch. Heat over medium-high until oil registers 350°F (175°C) or a small breadcrumb sizzles immediately. Fry croquettes in batches without crowding, 2–3 minutes per side, turning once, until golden brown and heated through. Adjust heat as needed so they brown evenly without burning. Total fry time per batch ~4–6 minutes.

Drain

Use a slotted spoon or spatula to transfer croquettes to a paper towel–lined plate to drain. Keep warm in a low oven (200°F / 95°C) on a rack if making multiple batches.

Combine

In a small bowl, whisk together mayonnaise, optional yogurt, curry powder, lemon juice, grated garlic, honey, salt, and pepper until smooth and well combined. Taste and adjust seasoning — add more curry powder for stronger curry flavor or a touch more lemon for brightness.

Chill

Refrigerate the aioli for at least 15 minutes to let flavors meld. Bring to room temperature briefly before serving if very cold.

Arrange croquettes on a platter, sprinkle with extra chopped parsley, serve with curry aioli on the side and lemon wedges. Croquettes are best served hot and crisp.