Ham and Tasso Croquettes

Ham and Tasso Croquettes

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
  • 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
  1. 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.
  2. Line a rimmed baking sheet with parchment paper.
  3. 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.
  4. 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°.)
  5. 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.
  6. 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
  • 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
  1. 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.



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