Croquette

A croquette is a small fried food roll containing usually as main ingredients mashed potatoes, and/or minced meat (veal, beef, chicken, or turkey), shellfish, fish, vegetables, and soaked white bread, egg, onion, spices and herbs, wine, milk, beer or any of the combination thereof, sometimes with a filling, often encased in breadcrumbs. The croquette is usually shaped into a cylinder or disk, and then deep-fried. The croquette (from the French croquer, "to crunch") gained worldwide popularity, both as a delicacy and as a fast food.

World wide food.

Cylindrical potato croquettes.

A traditional New England/Northeastern United States preparation uses ham, usually of the maple-cured variety, along with pre-cooked mashed potato (often mixed with some mild seasonings and a bit of milk or butter for a smoother consistency) for the outer roll. These are dipped in crumbed breading, and sauteed or fried in a small skillet using butter. Typically, these are most common during the Thanksgiving-to-Christmas holiday season as one of several ways to use up leftover holiday ham.

Circular croquettes.

Another croquette dish popular across much of the American South is salmon croquettes. Any canned fish - usually salmon or mackerel, although canned tuna is also used in some recipes (although the dish is often colloquially referred to as "salmon croquettes" or "salmon patties" regardless of the actual fish used) - is mashed by hand to break up any fish bones and give the fish meat a smoother consistency, then combined with a binder and various seasonings. Seasonings typically include pepper, salt, chopped (sometimes sauteed) onions, garlic, lemon juice, and/or paprika. The binder can be any starch such as flour, cornmeal, matzo meal, ground crackers of any type, even white rice or oatmeal - although these latter variations are not as common, and are mostly limited to the northern U.S. Chopped eggs, parsley, and Parmesan cheese may also be added. The mixture is then shaped into rounded patties for pan- or deep-frying; corn or peanut oil are the most commonly used frying oils in the southern U.S., but canola, safflower, or olive oil are also used, and some recipes call specifically for pan-frying in butter or margarine.

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