Croquette: Difference between revisions

In Italy, ''crocchette'' (known in the South as '''''crocchè'''''<ref>{{Citation|last1=Barone|first1=Michele|title=Palermo's Street Foods. The Authentic Pane e Panelle|date=2020|url=https://doi.org/10.1007/978-3-030-55736-2_5|work=Sicilian Street Foods and Chemistry: The Palermo Case Study|pages=71–81|editor-last=Barone|editor-first=Michele|series=SpringerBriefs in Molecular Science|place=Cham|publisher=Springer International Publishing|language=en|doi=10.1007/978-3-030-55736-2_5|isbn=978-3-030-55736-2|access-date=2021-04-09|last2=Pellerito|first2=Alessandra|s2cid=226750085|editor2-last=Pellerito|editor2-first=Alessandra}}</ref>) is made mainly with crushed potatoes or vegetables such as [[Eggplant|aubergines]] (''crocchette di melanzane''). ''Crocchette'' is derived from the croquettes introduced in the area by the French in the 18th century;<ref>{{Cite book |last=Larousse |url=https://books.google.com/books?id=yCqKswEACAAJ |title=Le grand Larousse gastronomique |date=2017 |publisher=Larousse |isbn=978-2-03-594805-2 |language=fr}}</ref> in [[Neapolitan cuisine|Neapolitan]] and [[Sicilian cuisine|Sicilian]] cuisine they are made from [[mashed potato]] and [[Eggs as food|egg]], which is covered in breadcrumbs and fried. ''Crocchette'' are typically a Southern Italian [[street food]], ubiquitous at ''[[Friggitoria|friggitorie]]'' specializing in fried foods, the Italian equivalent of [[Fish and chip shop|fish and chip shops]]. Rice [[arancini]] (typical of [[Sicilian cuisine|Sicily]]), ''[[supplì]]'' ([[Roman cuisine]]) and [[Lombard cuisine|Milanese]] rice and saffron ''crocchette'' are particularly well-known in Italian cuisine. In [[Emilia-Romagna]] and [[Piedmont]], ''crocchette'' are usually filled with chicken, while in [[Calabria]] ''polpette di riso'' are stuffed with rice and cheese (usually [[Parmesan]] or [[pecorino]]).