is a small fried food roll
containing usually as main ingredients
, and/or minced meat
(veal, beef, chicken, or turkey),
, and soaked white bread
, spices and herbs, wine
, or any of the
combination thereof, sometimes with a filling, often encased in
. The croquette is usually
shaped into a cylinder or disk, and then deep-fried
. The croquette (from the French
, “to crunch”) was a French invention that gained
world-wide popularity, both as a delicacy and as a fast food
Croquettes in various countries
Cylindrical potato croquettes.
Alu chop ( alu chôp
"potato croquette") is a popular croquette served throughout
Bangladesh, primarily as an appetizer
. The center is traditionally filled with
other savory fillings. The potatoes are mashed and mixed with a
mixture of minced green chilis
, and bread
. Each alu chop (formed into a ball or egg-shape) is then
breaded and deep-fried. It is often served with a chutney
Croquettes , primarily made from beef, are sold in parts of Brazil
as German fare.
Sweet pumpkin-based croquettes are often served in conjunction with
the Dragon Boat Festival
Cuban/Puerto Rican croquettes (known as croquetas
usually made of ham, beef, chicken, or fish. They are generally
flour-based instead of using potatoes. A potato-based version is
the Papa rellena
potato"), which is made from picadillo
rolled in a layer of mashed potatoes and then deep fried.
Krokety are small round balls usually made from potatoes, eggs,
flour, butter, and salt that are deep fried in oil. This variety
can be ordered in most restaurants as a side dish as well as bought
frozen and prepared at home.
Plain potato croquettes (Kroketten) are served as side dish in
restaurants and are also available frozen in supermarkets.
"Krokett" is a small cylindrical croquette similar to the Czech
variety: potatoes, eggs, flour, butter, seasoned with nutmeg and
salt and deep fried in oil. This variety can be ordered in most
restaurants as a side dish, and also bought frozen. When made with
cheese they are called turokrokett. .
A potato-filled croquette called alu-tikki is very famous in
Northern India and is typically served with a stew. They are mostly
eaten as snacks at home and are also popularly sold by road-side
vendors. In the Indian state of West Bengal it is called Alu Chop
similar to Bangladesh. Sometimes it is called a "cutlet" and eaten
plain or as a fast food variation that is served inside a hamburger
bun (like a vegetarian burger).
The kroket (Dutch) made of potato and minced chicken is one of the
more popular snack items in Indonesia introduced during the Dutch
A relative of the croquette, known as korokke
( コロッケ ) is a very popular fried food,
widely available in supermarkets and butcher shops, as well as from
shops. Generally patty-shaped, it is
mainly made of potatoes with some other ingredients such as
vegetables (e.g. onions and carrots) and maybe less than 5% meat
(e.g. pork or beef). It is often served with tonkatsu
(とんかつ) sauce. Cylindrically-shaped
are also served, which more closely resemble the
French version, where seafood (prawns or crab meat) or chicken in
white sauce (ragout
) is cooled down to make
it harden before the croquette is breaded and deep-fried. When it
is served hot, the inside melts. This version is called "cream
" to distinguish it from the potato-based variety.
It is often served with no sauce or tomato sauce. Unlike its Dutch
cousin, croquettes made mainly of meat are not called
in Japan. They are called menchi katsu
(めんち かつ), short for minced meat cutlets.
Croquettes are usually made of tuna or chicken and potatoes.
Whereas previously the dish was regarded as a French cuisine
delicacy of varying meat or vegetable content, in the 1800s it
became a way to use up leftover
meat. After World War II
suppliers started mass-producing croquettes filled with beef. The
croquette subsequently became even more popular as a fast food; a
deep fried meat ragout covered in breadcrumbs. Its success as a
fast food garnered its reputation as a cheap dish of dubious
quality, to such an extent that Dutch urban
relate its allegedly mysterious content to offal and
butchering waste. The "kroket" is even so popular that it is sold
Besides the common ragout
type filling, other
popular fillings served in fast food restaurants are whole boiled
eggs, noodles, shrimps and rice. A smaller version of the kroket,
, is often served with
mustard as a snack in bars and at official receptions.
The Filipino 'croqueta' is derived no doubt from the Spanish
colonial era, but unlike the bechamel
-filled croquetas in Spain, Filipino
croquetas are made with mashed potatoes and chopped meat or fish,
usually leftovers. Like most Spanish-influenced foods in the
Philippines, croquetas ares served mainly in middle and upper class
Croquettes in Poland are basically made from a thin rolled pancake
stuffed with mushrooms, meat, cabbage, sauerkraut or combinations
of those ingredients. Then covered in breadcrumbs, fried in a pan
and usually served usually with a clear soup like borscht
Croquetes are cylindrical, covered in breadcrumbs, and deep-fried.
They are usually made with white sauce and beef, sometimes with a
small amount of pork, and frequently with some chouriço
to add more flavour. Seafood, fish and
vegetarian (potato) croquetes are also eaten in Portugal, but less
The widespread котлета
(from French cotelette
made of minced meat (beef or pork or mixture of both), bread, eggs,
white onions, salt and spices, shaped as a meat patty and pan
fried. Bread is added in amount up to 25% of meat, adding softness
to the final product and also making it cheaper to produce. Another
popular variation similar to French cotelettes de volaille
is Chicken Kiev
, made from boned
chicken breast pounded and rolled around cold unsalted butter, then
breaded and fried.
Croquettes, especially filled with jamón
or chicken, are also a typical tapas
croquettes are also
consumed in parts of Spain.
Plain potato croquettes are available frozen or refrigerated in
, eaten on the east coast of the United
States, are essentially croquettes. They consist of respectively
chopped fish or crab meat mixed in a buttery dough which is breaded
Tampa, Florida, there is a type of croquette made with seasoned
crab meat that is traditionally breaded with stale Cuban bread.
Locally, this is known as a
United States preparation uses leftover holiday ham, usually of
the maple-cured variety.
Uses a minced pre-cooked potato for
the outer roll & that is dipped in crumbed breading &
sautéed or fried in a small skillet with butter, not oil.
A typical croquette dish is salmon croquettes, popular all over the
American South. These are not called Salmon Croquettes by
Southerners but Salmon Patties. The best crunch for a fish patty is
crushed Saltine crackers
canned fish salmon, mackerel, tuna is mashed with the hands, which
break up the fish bones and make the fish smooth before the binder
and seasonings are added. These may contain one or more of the
following ingredients: eggs, pepper, chopped (sometimes sautéed)
onions, and a binder. The binder can be any starch such as flour,
meal, ground crackers of any
type, even white rice or oatmeal although the last ingredient seems
only tobe used in the northern parts of the United States. One then
shapes the mixture into rounded patties for pan-frying in an oil,
such as olive oil, butter, canola, safflower, or peanut oil. A
secret to take the 'fishy' taste out of the patty is to use parsley
and parmesan cheese
in the binder
mix. Margarine and corn oil are used more commonly to fry patties
due to their lower cost. They can also be baked at 400 F or "oven
- Croquette recipes.
- Alu Chop recipe (in Bengali)
- Czech food Krokety
- German Almond Potato-Croquettes
- German -Croquettes
- indianfood alu-tikki
- Indonesia kroket-ragout
- Hara, Reiko (2006) International Cuisine: Japan ISBN
- Dutch "kroketten" and "bitterballen"
- Dutch "kroketten" and "bitterballen"
- Polish croquette
- Portugal Croquetes de Batata
- Spain croquetas-jamon
- Morrison's own label potato croquettes receive top
British Frozen Food Award.
- food museum