Golden Crispy Croquetas in Cast Iron | Chef Tom's Technique

ham

🥗Healthier: turkey ham

💰Cheaper: chicken

Turkey ham is lower in fat while chicken is more economical.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk is dairy-free, while a cornstarch mix can lower costs.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko provides a lighter texture, while crushed crackers can be cheaper.

Melt 4 tablespoons of unsalted butter in a cast iron skillet.

Add 12 oz of minced smoked ham and fry until crispy.

Add flour (twice as much as butter by volume) to the skillet and cook until the flour is no longer raw and has a nutty smell.

Slowly add milk to the mixture, stirring to thicken into a béchamel sauce.

Chop 4 oz of Swiss cheese and add it to the béchamel, mixing until melted.

Season the mixture with Cattleman's Grill Lonear brisket rub, black pepper, and garlic.

Spread the filling onto a parchment-lined sheet pan and press it down with another sheet pan on top, adding weight to even it out.

Refrigerate the mixture until firm.

Once chilled, cut the filling into slabs instead of traditional cigar shapes.

Coat each slab in flour, then dip in egg, and finally roll in fine bread crumbs.

Heat canola oil in the cast iron skillet to about 350°F.

Fry the croquetas in batches until golden brown and crispy on the outside.

Serve with a dipping sauce made from 2 tablespoons of Duke's mayo and 1 teaspoon of Cosix Dijon mustard, and add pickles for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens