We don’t hear much about croquettes, (“crow-ketts’”), though they were a common item on most mid-level
restaurants and diners in the recent past. They are a small patty or oblong-shaped food made from meat, potatoes and vegetables. They are served in homes as entrees, appetizers, sides or off of food trucks. Most are savory, some are sweet.
Actually, the making of croquettes is quite similar to making meatballs. Instead of hamburg, you can choose items from the list below, adding favorite seasonings, both are mixed well, need an egg and dry crumbs to bind the mixture. The method changes when only the croquettes are then dipped in beaten egg, then dredged in dry crumbs for a crisp, crunchy exterior. Both then get fried or baked. Frequently, they are both served with gravy or a dipping sauce.
One example of sweet croquettes calls for sweet potatoes, white rice, honey/sugar, dry peanuts and fresh ginger along with other basic croquette ingredients. Raisins and nuts would go well, and a topping might be mango chutney or whipped cream.
Most cultures have their own version of croquettes. The Dutch were enjoying croquettes as early as 1690. Escoffier wrote about them back in 1898. It wasn’t long before they appeared all over Europe. By the early 1900s settlers were reading about them in the United States. The earliest restaurant offering of croquettes in the U.S. was the chain, Howard Johnson, with their frozen chicken croquettes in 1938.
- Béchamel sauce topping
- Cracker crumbs
- Dipping sauce
- Mashed potato
- Melted butter
- Parmesan cheese
- Spices and herbs to taste
Possible binders: eggs and flour, cornmeal, cracker crumbs, bread crumbs or rice.
The croquette may contain a wide variety of ingredients mixed together, or may consist of just one basic filling.
Below are foodsites with croquette recipes.