Croquette

Source: Wikipedia, the free encyclopedia.
For the game, see croquet. For the comic book, see Croket! For the film, see Croquette (film).
Croquette
fish, ham, cheese, mashed potatoes, vegetables, béchamel or brown sauce

A croquette (

breaded.[2] It is served as a side dish, a snack, or fast food
worldwide.

The binder is typically a thick béchamel or brown sauce, mashed potatoes,[3] wheat flour or wheat bread.[4] The binder may be mixed with or stuffed with a filling. Typical fillings include finely chopped meat, seafood, cheese, rice, mushrooms, and various vegetables, which may be combined with seasonings such as herbs and spices. Sweet croquettes may use a pastry cream binder and be filled with fruit.[5][6][7]

Croquettes may also be formed in other shapes, such as disks, ovals, or balls.

Etymology

The word croquette is French, derived from croquer, meaning 'to crunch'.[8] In the 18th century, it was typically spelled croquet.[7]

Origins

A 17th-century recipe for croquettes (croquets) by

hors-d'œuvre or as a garnish.[9] They are mentioned in a 1706 English dictionary.[7][10] One 18th-century recipe uses just a batter, rather than a béchamel binder.[11] Croquettes of the modern type, with a thick binder, are documented in an 1822 English cookbook by the French cook Louis Eustache Ude.[12]

Asia

India

Aloo tikki served with mint, tamarind sauce, and dahi (yogurt) in India.

A potato-filled croquette called

Northern India and is usually served with a stew. They are mostly eaten as snacks at home and are also popularly sold by roadside vendors. In West Bengal, there are two popular types of croquettes called chop and cutlet. Vegetable chop is prepared using a medley of mashed vegetables like boiled beetroot, carrot, and green 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 minced goat meat mixed with spices that is breaded and deep-fried. McDonald's in India serves a fast-food variation of aloo tikki inside a hamburger bun. Meat croquettes called kebabs are made with minced mutton. Lightly spiced beef croquettes are a popular snack and appetiser among the Christian communities in Goa and Kerala.[14]

Sri Lanka

There are two main types of croquettes in Sri Lanka.[15] 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.

China

Japanese-style croquettes (kělè bǐng 可乐饼) are popular in China.[16] They are made with mashed potatoes, corn, and sometimes meat.

Indonesia

The recipes Indonesia (Dutch), made of mashed potato filled with minced chicken or ragout, is one of the most popular snack items in Indonesia, introduced during Dutch colonial rule.[17] The kroket is made by putting the chicken filling inside a mashed potato ball, which is then breaded and fried.

Japan

Korokke

A relative of the croquette, known as

menchi 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.[19]

The town of Assabu, Hokkaido holds the Guinness World Record for world's largest croquette.[21]

South Korea

The Korean version of croquettes, goroke (고로케) or keuroket (크로켓),[22] are sold in many bakeries in South Korea. The most common type is deep-fried rolls stuffed with japchae (잡채) ingredients or chicken curry and mashed potato with vegetable salad. Goroke is sometimes filled with kimchi, pork, and bulgogi ingredients. Many Korean stores advertise the goroke as a French product and they are sold in most European-style bread stores in South Korea.

Europe

Belgium

Kroketten/croquettes can be served as a side or main dish. They are usually savoury and filled with mashed potatoes.[23] The two most popular Belgian croquettes have a thick bechamel filling mixed with grey shrimps "garnaalkroketten/croquettes de crevettes" or cheese "kaaskroketten/croquettes de fromage".[24] The prawn filling seems to have first appeared in 1922, and became popular in the 1950s.[25] As a main dish, they are usually served with a salad, fried parsley and frites.

France

The

leftover
stewed meat.

They are traditionally made from a base of thick béchamel, velouté or potatoes purée in which different ingredients can be included (ham, cheese, meat, vegetables).[27] Croquettes made from a base of rice are also common and several recipes can be found in Antonin Carême books.[28]

Germany, Austria, and Switzerland

Baked croquettes from Austria

The German word is Kroketten (singular Krokette). In the German speaking countries, this usually refers to plain potato croquettes.[29] They are served as a side dish in restaurants but are also available frozen in supermarkets.

Hungary

Krokett is a small cylindrical croquette similar to the Czech variety: potatoes, eggs, flour, and butter, seasoned with nutmeg and salt and deep-fried in oil. This variety is available in most restaurants as a side dish and can also be bought frozen.[citation needed] When made with cottage cheese, they are called túrókrokett.[30]

Italy

A plate containing crocchè and panelle

In Italy, crocchette (known in the South as crocchè

Piemonte, croquettes are usually filled with chicken, while in Calabria polpette di riso are stuffed with rice and cheese (usually Parmesan or Pecorino
).

Ireland

Plain potato croquettes are available frozen or refrigerated in most supermarkets. They are also homemade, usually with the addition of chopped onion.

The Netherlands

Rundvleeskroketten, Dutch croquettes containing a beef ragout, served with Doesburg mustard and bread

After

urban myths relate its "allegedly mysterious content" to offal and butchering waste.[34] Research in 2008 showed that 350 million kroketten are eaten in the Netherlands every year. An estimated 75% of all Dutch people eat them, resulting in 29 kroketten per person per year on average, being the 2nd most popular Dutch snack after the frikandel. The major consumers are between 35 and 49 years old.[35]

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 and

bitterbal,[33] is often served with mustard as 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.[36]

Febo broodje kroket in the Netherlands

Broodje kroket, a croquette on a bread roll, is sold in restaurants, snack shops, and by street vendors. The popularity of the kroket in the Netherlands is such that even McDonald's sells their version on a bun as "McKroket".[37]

Poland

Polish croquettes, served with barszcz (borscht soup)

Croquettes in

crepe-type pancake stuffed with meat, mushrooms, cabbage, sauerkraut, or some combination of those ingredients.[38] The croquette is lightly pan-fried before serving.[39]
Some recipe variations also require the croquette to be covered in breadcrumbs before frying and served with a clear soup e.g. "barszcz", similar to
borscht.[40]

Portugal

Croquetes

codfish) and vegetarian (potato) croquetes are also eaten in Portugal
, but those have other names (such as rissol, pastel, empada), thus the name croquete refers only to the Dutch-style beef croquette.

Russia

The widespread minced cutlet (Russian: котлета рубленная, romanized: kotleta rublennaya)[42] 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. The Pozharsky cutlet is a well-known variety of such cutlets in which minced meat is mixed with butter.

Spain

Traditional croquetas[43] in Spain are made with thick béchamel. They are one of the most typical tapas dishes,[44] especially filled with jamón, chicken or salt cod.[45][46] Also, many bars and restaurants may offer novel, less traditional versions of croquettes with more varied fillings and ingredients such as apple, wild mushrooms, morcilla (blood sausage), cheeses, tuna,[47] cuttlefish (using its ink to give color and flavour), etc. Croqueterías are restaurants that specialize in croquetas.

United Kingdom

Croquettes[48] are available frozen[49] or refrigerated in most supermarkets, typically with potato filling.

Caribbean

Puerto Rico

Croquettes are typically made from ham, codfish or chicken

cassave
in replacement of wheat flour or potato.

Cuba

Cuban croquettes are nearly identical to the Puerto Rican croquettes, in that they are also made from ham or chicken.[51] There is also a common cheese and potato variation, and they are sometimes made with fish.

Dominican Republic

Dominican croquettes 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.

Aruba

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.[52]

North America

Mexico

Croquettes are usually made of tuna or chicken[53] and potatoes. In southern Mexico, a variety is made with fresh cheese, plantain, and black beans.

United States

A

prolate spheroid, and fried. It is meant to be eaten with one hand. It originated in the immigrant community of Ybor City during a cigar workers' strike in the 1920s[55][56][57]
and is still popular in the area.

South America

Brazil

Croquetes,[58] primarily made from beef, are a common snack in many parts of Brazil.[59] The coxinha is a popular chicken-based croquette.[60]

Ecuador

From Riobamba, llapingachos are potato cakes with a cheese filling, fried in oil with achiote, and served with a peanut sauce.

Uruguay

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. with serrano ham and a mixture of cheese or salmon) usually come with a more elaborate sauce as a dip (e.g. sweet chili sauce) and are ordered as starters.

Colombia

In Colombia croquettes are commonly referred to as "papa rellena", which translates as stuffed potato. They consist of a mix of roughly mashed potato, seasoned shredded or ground beef and an egg. 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 bottled chili sauce.

Gallery

  • Circular croquettes
    Circular croquettes
  • Cylindrical potato croquettes
    Cylindrical potato croquettes
  • Croquetas fritas
    Croquetas fritas
  • Two Dutch kroketten, one cut open to show the beef-ragout filling; Chiang Mai, Thailand
    Two Dutch kroketten, one cut open to show the beef-ragout filling; Chiang Mai, Thailand

See also

References

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External links
Wikimedia Commons has media related to Croquettes.
Look up croquette in Wiktionary, the free dictionary.
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