croquettes

Croquettes are small, breadcrumbed and fried morsels consisting of a prepared filling coated in breadcrumbs and fried until crisp and golden. They typically combine a thick binding base—often a bechamel sauce or mashed potatoes—with minced or chopped meat, fish, seafood, cheese, or vegetables, then formed into cylinders, ovals, or balls.

Common varieties include potato croquettes, which use mashed potatoes as the binding, and croquettes that rely on a béchamel-based mixture with meat, fish, or vegetables. In Spain, croquetas are a popular tapa, frequently made with jamón, chicken, or cod. In the Netherlands and Belgium, croquettes (kroketten) are traditionally ragout-filled and widely sold in snack bars. In Japan, the Meiji-era adaptation, korokke, is usually potato-based with minced meat and is fried in panko breadcrumbs.

Preparation involves cooking the filling, allowing it to cool, shaping into the desired form, and then dredging in eggs followed by breadcrumbs before deep-frying to a crisp, golden exterior. Some variations use baked or air-fried methods for a lower-fat option.

Croquettes are commonly served hot as snacks, appetizers, or tapas, often accompanied by lemon wedges, aioli, or dipping sauces. They appear in many national cuisines with regional fillings and breading styles, reflecting a long-standing tradition of transforming leftovers or finely chopped ingredients into convenient, palatable portions.