Historically, Louisianans love croquettes. They’re found in most historical cookbooks (like the 122-year-old The Picayune’s Creole Cook Book), and these gems are just as delicious today.
Ham and Tasso Croquettes
Makes about 20
Ingredients
- ¼ cup unsalted butter
- 2 tablespoons vegetable oil
- 1 cup chopped ham
- ½ cup chopped tasso
- ½ cup sliced green onion
- 1½ teaspoons Creole seasoning, divided
- 1½ cups all-purpose flour, divided
- 1½ cups whole milk
- Vegetable oil, for frying
- 1 tablespoon kosher salt
- 2 large eggs, beaten
- 2 cups panko (Japanese bread crumbs)
- Herb Dipping Sauce (recipe follows), to serve
- Garnish: fresh cilantro
Instructions
- In a medium saucepan, melt butter with oil over medium-high heat. Add ham and tasso, and cook, stirring occasionally, until lightly crisp, about 5 minutes. Stir in green onion and ½ teaspoon Creole seasoning; cook, stirring occasionally, until softened, about 2 minutes. Add ½ cup flour, and cook, stirring frequently, until slightly toasted and light golden brown, 5 to 7 minutes. Whisk in milk in a slow, steady stream, and cook, stirring constantly, until thickened and smooth. Remove from heat, and let cool completely. Cover and refrigerate for at least 2 hours or up to overnight.
- Line a rimmed baking sheet with parchment paper.
- Using a 1½-tablespoon spring-loaded scoop, scoop croquette mixture, and shape each into a small log. Place on prepared pan. Freeze until firm, 15 to 20 minutes.
- In a Dutch oven or large stockpot, pour oil to a depth of 2 inches. Heat over medium heat until a deep-fry thermometer registers 350°. (Adjust heat as needed to keep oil temperature between 325° and 350°.)
- In a shallow dish, whisk together salt and remaining 1 cup flour. In another shallow dish, place eggs. In a third shallow dish, place bread crumbs. Gently roll logs in flour mixture, shaking off excess. Dip in eggs, letting excess drip off. Gently roll in bread crumbs, shaking off excess.
- Fry croquettes until golden brown, 2 to 3 minutes. Remove from oil, and let drain on paper towels. Sprinkle with remaining 1 teaspoon Creole seasoning. Serve with Herb Dipping Sauce. Garnish with cilantro, if desired.
Herb Dipping Sauce
Makes about ½ cup
Ingredients
- 1 cup packed fresh cilantro leaves
- ½ cup sliced green onion
- ¼ cup red wine vinegar
- 3 tablespoons olive oil
- ½ teaspoon Creole seasoning
- ⅛ teaspoon crushed red pepper
- Garnish: crushed red pepper
Instructions
- In the container of a blender, place cilantro, green onion, vinegar, oil, Creole seasoning, and red pepper; process until smooth, stopping occasionally to scrape sides of container. Cover and refrigerate until ready to use. Garnish with red pepper, if desired.
