Croquette

Acroquette(/kroʊˈkɛt/;French:[kʁɔkɛt])is adeep-friedroll originating inFrench cuisine,consisting of a thick binder combined with a filling, which is thenbreaded.It is served as aside dish, asnack, orfast foodworldwide.
The binder is typically a thickbéchamelorbrown sauce,mashed potatoes,wheat flour, or wheat bread.The binder may be mixed with or stuffed with a filling. Typical fillings include finely choppedmeat,seafood,cheese,rice,mushrooms, and variousvegetables, which may be combined withseasoningssuch asherbsandspices. Originally, they were filled with the leftovers from roasted chicken or broth soup made for the family; instead of throwing away the leftovers, they reused them by making croquettes. Sweet croquettes may use apastry creambinder and be filled withfruit.
Croquettes may also be formed in other shapes, such as disks, ovals, or balls.
The wordcroquetteis French, derived fromcroquer, meaning 'to crunch'.In the 18th century, in English it was typically spelledcroquet.
A 17th-century recipe for croquettes (croquets) byFrançois Massialotbinds a filling of meat,truffles,marrow,bread crumbs, and cheese with egg, then breads and fries them inlard. They may be as large as an egg or as small as awalnut, and can be served as anhors-d'œuvreor as agarnish.They are mentioned in a 1706 English dictionary.One 18th-century recipe uses just a batter, rather than a béchamel binder.Croquettes of the modern type, with a thick binder, are documented in an 1822 English cookbook by the French cook Louis Eustache Ude.
A potato-filled croquette calledaloo tikki,which originated in theIndian subcontinent, is very popular inNorthern Indiaand is usually served with astew. They are mostly eaten as snacks at home and are also popularly sold by roadside vendors. InWest Bengal, there are two popular types of croquettes called chop and cutlet. Vegetable chop is prepared using a medley of mashed vegetables like boiledbeetroot,carrot, andgreen peas, which is held together by potato, then breaded and deep fried. A cutlet is like a chop, but skips the potato binding on its inside. A mutton cutlet is made of mincedgoat meatmixed with spices that is breaded and deep-fried.McDonald'sin India serves a fast-food variation of aloo tikki inside ahamburgerbun. Meat croquettes calledkebabsare made with mincedmutton. Lightly spiced beef croquettes are a popular snack and appetiser among the Christian communities inGoaandKerala.
There are two main types of croquettes in Sri Lanka.The first type is called rolls, and is a popular cylindrical bakery product. The rolls are commonly filled with a mixture of fish, potatoes and spices, and hence called fish rolls. Chicken is also sometimes used. The second type is called cutlets, which are spherical and generally made for festive occasions.
Japanese-style potato croquettes (日式可乐饼) are popular in China. They are made with mashed potatoes,corn, and sometimes meat.
Therecipes Indonesia(Dutch), made of mashed potato filled with minced chicken orragout, is one of the most popular snack items inIndonesia, introduced duringDutch colonial rule.Thekroketis made by putting the chicken filling inside a mashed potato ball, which is then breaded and fried.
A relative of the croquette, known askorokke,(コロッケ) is a popular fried food; widely available in supermarkets, convenience stores and butcher shops, as well as from specialtykorokkeshops.Generally patty-shaped, it is mainly made of potatoes with other ingredients including vegetables (such as onions and carrots) and usually less than 5% meat (e.g. pork or beef).It is often served withtonkatsu(とんかつ) sauce. Cylindricalkorokkeare also served; they more closely resemble the French version, where seafood (prawns or crab meat) or chicken in white sauce (ragout) is cooled to make it harden before the croquette is breaded and deep-fried. When it is served hot, the inside melts. This version is called "creamkorokke" (クリームコロッケ) to distinguish it from the potato-based variety. It is often served with no sauce or with tomato sauce. Unlike its French cousin, croquettes made mainly of meat are not calledkorokkeinJapan. They are calledmenchi katsu(メンチカツ), short for minced meat cutlets.
The dish likely was imported to Japan in the late 1800s along with other Western dishes.
The town ofAssabu, Hokkaidoholds theGuinness World Recordfor the world's largest croquette.
The Korean version of croquettes,goroke(고로케) orkeuroket(크로켓),are sold in many bakeries inSouth Korea. The most common type is deep-fried rolls stuffed withjapchae(잡채) ingredients orchicken curryand mashed potato with vegetable salad.Gorokeis sometimes filled withkimchi, pork, andbulgogiingredients. Many Korean stores advertise thegorokeas a French product and they are sold in most European-style bread stores in South Korea.
Kroketten/croquettescan be served as a side or main dish. They are usually savoury and filled withmashed potatoes.The two most popular Belgian croquettes have a thick bechamel filling mixed withgrey shrimps"garnaalkroketten/croquettes de crevettes" or cheese "kaaskroketten/croquettes de fromage".The prawn filling seems to have first appeared in 1922, and became popular in the 1950s.As a main dish, they are usually served with asalad, friedparsleyandfrites.
Theragout-filled dish was regarded as a French delicacy. It was first described in a recipe from 1691 by the chef of the French kingLouis XIV, using ingredients such astruffles,sweetbreads, andcream cheese.From the 1800s onward, it became a way to useleftoverstewed meat.
They are traditionally made from a base of thickbéchamel,veloutéor potatoespuréein which different ingredients can be included (ham, cheese, meat, vegetables).Croquettes made from a base of rice are also common and several recipes can be found inAntonin Carêmebooks.
The German word isKroketten(singularKrokette). In the German speaking countries, this usually refers to plain potato croquettes.They are served as a side dish in restaurants but are also available frozen in supermarkets.
Krokettis a small cylindrical croquette similar to the Czech variety: potatoes, eggs, flour, and butter, seasoned withnutmegand salt and deep-fried in oil. This variety is available in most restaurants as a side dish and can also be bought frozen.When made withcottage cheese, they are calledtúrókrokett.
In Italy,crocchette(known in the South ascrocchè) is made mainly with crushed potatoes or vegetables such asaubergines(crocchette di melanzane).Crocchetteis derived from the croquettes introduced in the area by the French in the 18th century;inNeapolitan,ApulianandSiciliancuisine they are made frommashed potatoandegg, which is covered in breadcrumbs and fried.Crocchetteare typically a Southern Italianstreet food, ubiquitous atfriggitoriespecializing in fried foods, the Italian equivalent of fish and chip shops. Ricearancini(typical ofSicily),supplì(Roman cuisine) andMilaneserice and saffroncrocchetteare particularly well-known in Italian cuisine. InEmilia-RomagnaandPiedmont,crocchetteare usually filled with chicken, while inCalabriapolpette di risoare stuffed with rice and cheese (usuallyParmesanorpecorino).
Plain potato croquettes are available frozen or refrigerated in most supermarkets. They are also homemade, usually with the addition of chopped onion.
AfterWorld War II, several suppliers started mass-producing croquettesfilled with beef. The croquette (kroketinDutch) subsequently became even more popular as a fast food; meat ragout was covered in breadcrumbs and subsequently deep-fried. Its success as a fast food garnered its reputation as a cheap dish of dubious quality, to such an extent thatDutchtongue-in-cheekurban mythsrelate its "allegedly mysterious content" tooffaland butchering waste.Research in 2008 showed that 350 millionkrokettenare eaten in the Netherlands every year. An estimated 75% of all Dutch people eat them, resulting in 29krokettenper person per year on average, being the 2nd most popular Dutch snack after thefrikandel. The major consumers are between 35 and 49 years old.
The success of the croquette led to a whole series of food products resembling the croquette, but with other types of fillings, such as noodles, rice andkidney, and with names likebamibal,nasibal, andnierbroodje. Variants of the croquette which specify the kind of meat can also be found, likerundvleeskroket(made with beef) andkalfsvleeskroket(made withveal). Also popular in Dutch snack bars are thesatékroket(where the filling consists of a peanutsataysauce and shredded meat in a ragout) and thegoulash kroket. A smaller round version of the standard beef or veal croquette, thebitterbal,is often served withmustardas a snack in bars and at receptions. Potato croquettes and potato balls (similar to potato croquettes, but small and round) can be bought frozen in most food stores.
Broodje kroket, a croquette on a bread roll, is sold in restaurants, snack shops, and by street vendors. The popularity of thekroketin the Netherlands is such that evenMcDonald'ssells their version on a bun as "McKroket".
Croquettes inPolandare typically made from a thin, rolledcrepe-typepancake stuffed with meat, mushrooms,cabbage,sauerkraut, or some combination of those ingredients.The croquette is lightly pan-fried before serving.Some recipe variations also require the croquette to be covered in breadcrumbs before frying and served with a clear soup e.g. "barszcz", similar toborscht.
Croquetesare cylindrical, covered in breadcrumbs, and deep-fried. They are usually made with white sauce and beef, sometimes mixed with varying amounts of pork, and frequently with somechouriço,black pepperorpiri-pirito add more flavour. Seafood, fish (other thancodfish) and vegetarian (potato) croquetes are also eaten inPortugal, but those have other names (such asrissol,pastel,empada), thus the name croquete refers only to the Dutch-style beefcroquette.
The widespread mincedcutlet(Russian:котлета рубленная,romanized:kotleta rublennaya)is made of minced meat (beef or pork or a mixture of both; chicken,turkey, or fish), bread, eggs, white onions, salt and spices, shaped as a meat patty and pan-fried. Bread is added in amounts up to 25% of meat, adding softness to the final product and also making it cheaper to produce. ThePozharsky cutletis a well-known variety of such cutlets in which minced meat is mixed with butter.
Traditionalcroquetasin Spain are made with thick béchamel. They are one of the most typicaltapasdishes,especially filled withjamón, chicken orsalt cod.Also, many bars and restaurants may offer novel, less traditional versions of croquettes with more varied fillings and ingredients such asapple, wild mushrooms,morcilla(blood sausage), cheeses,tuna,cuttlefish(using its ink to give color and flavour), etc.Croqueteríasare restaurants that specialize incroquetas.
Croquettesare available frozenor refrigerated in most supermarkets, typically with potato filling.
Croquettes are typically made from ham, codfish or chickeninPuerto Rico, where they are dipped in what is colloquially known as "mayo-ketchup", a variation offry sauce. Frozen croquettes are sold in supermarkets in Puerto Rico. There are versions oftaro, cornmeal (calledsorullos),breadfruit,yams, andcassavein replacement of wheat flour or potato.
Cubancroquettes are nearly identical to the Puerto Rican croquettes, in that they are also made from ham or chicken.There is also a common cheese and potato variation, and they are sometimes made with fish.
Dominicancroquettes are nearly identical to the Cuban and Puerto Rican croquettes, in that they are typically made from ham or chicken, but there is a common cheese and potato variation, a beef variation, and they are also sometimes made with fish.
Aruban croquettes are commonly made with mashed potato, ground beef, shellfish, and fish. They are eaten as an early morning breakfast or as snacks any time of the day.  They are considered one of the island's cultural foods.
Croquettes are usually made of tuna or chickenand potatoes. In southern Mexico, a variety is made with fresh cheese,plantain, and black beans.
Adeviled crab(croqueta de jaiba) is a particular variety of ablue crabcroquette fromTampa, Florida. The crab meat is seasoned with a uniqueCuban-styleenchiladaorsofritosauce (locally known aschilau), breaded with staleCuban breadcrumbs, formed into the approximate shape of aprolate spheroid, and fried. It is meant to be eaten with one hand. It originated in the immigrant community ofYbor Cityduring a cigar workers' strike in the 1920sand is still popular in the area.
Croquetes,primarily made from beef, are a common snack in many parts ofBrazil.Thecoxinhais a popular chicken-based croquette.
FromRiobamba,llapingachosare potato cakes with a cheese filling, fried in oil withachiote, and served with apeanutsauce.
Called "croquetas" in Spanish, the most popular stuffing are mashed potatoes (croquetas de papa), ham and mozzarella cheese (croquetas de jamón y queso), and rice (croquetas de arroz). Sometimes, the rice ones have herbs and little ham cubes. Generally, their shape is cylindrical and medium sized; but larger spherical ones also can be seen (especially with rice stuffing). They are deep-fried in oil.
Croquetas are very common: they are available in almost every bakery, supermarket or food shop, and many people cook them at home as a side dish or even a main dish. In modern restaurants, more sophisticated croquettes (e.g. withserrano hamand a mixture of cheese orsalmon) usually come with a more elaborate sauce as a dip (e.g.sweet chili sauce) and are ordered as starters.
In Colombia croquettes are a common party snack as they are easy to pick up and carry while dancing salsa or merengue. Cooked meat that’s usually chicken is ground with egg, breadcrumbs, broth and sofrito mix. This mix is then lightly battered and deep fried. They are served in bars, casual restaurants, and at home for a celebration or party. They usually come with a side of homemade or bottledchili sauce.