Croquettes are like the Nelson Mandela of the culinary world.
Croquettes are acceptant and kind. They are a food based United Nations. They just want all of your edible friends to get along.
They are the little bit of love we all need in our lives right now.
They are one of those foods that will happily let any ingredient come and play; fish and herbs, turkey and sausage, chopped cheese burger things, ham and corn, chorizo and potato, cauliflower and broccoli cheese and a host of other ingredient “friends” including just about any meat or vegetable you can find in the back of your fridge (that spot normally reserved as a graveyard for a host of quality ingredients and good ideas and/or intentions).
Needless to say, they love BBQ leftovers.
Sausage, pork, chicken, seafood, vegetables and especially brisket.
So, as fate would have it, I had acquired some leftover smoked brisket and discovered that when I combined it with corn kernels, jalapeno and a few other necessary ingredients, followed by a crumbing and then a stint in hot oil, I could sit back and enjoy the smack in the face of gooey, briskety good times that is the cheesy smoked brisket, corn and jalapeno croquette.
That should probably make you want to try this too.
Makes roughly 20 croquettes. You will probably eat them all.
4 cups chopped brisket
3 cups frozen corn
2 jalapenos, chopped
1 onion, diced
1 cup shredded jack or cheddar cheese
½ cup shredded mozzarella
1 batch of béchamel made from ½ cup butter, ½ cup flour and 2 cups milk
Salt and pepper to season
Panko breadcrumbs, flour and egg wash to crumb
Canola oil to deep fry
Combine first 6 ingredients in a mixing bowl big enough to fit it all plus some. Season with a little salt and pepper and mix.
Add béchamel and mix to combine.
Now form the mix into 20 large nuggets. Use a bowl of water to keep your hand wet as you go – this way you won’t get covered in cheesy, sticky stuff, unlike you at that party you went to last weekend.
Roll the nuggets through flour, egg wash and panko breadcrumbs (in that order please) and then chill so they may firm up a little.
Get some oil in a deep fryer up to temp. 180 C (360 F) is the go.
Deep fry croquettes in batches (4-5 at a time) for 2 ½ – 3 minutes or until golden brown.
Season with your favourite BBQ rub. Serve with your favourite BBQ sauce. Thank me later.
Video below if you like a watchy-listeny experience.
2 responses to “Cheesy brisket, corn and jalapeno croquettes”
This is fun and tasty looking. I think you are right, these would not last long!
True that. They are bloody delicious 🙌