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{{Short description|Small breaded, deep-fried food}}
{{About||the game|croquet|the comic book|Croket!|the film|Croquette (film)}}
{{Refimprove|date=January 2012}}
{{Infobox food
| name             = Croquette
| image            = Croquettes with salad.jpg
| image_size       = 
| caption          = Cylindrical croquettes
| alternate_name   = 
| country          = 
| region           = [[France]]
| creator          = 
| course           = 
| type             = 
| served           = 
| main_ingredient  = [[Ground meat]], [[shellfish]], [[Fish as food|fish]], [[ham]], [[cheese]], [[mashed potato]]es, [[vegetable]]s, [[Béchamel sauce|béchamel]] or [[brown sauce]]
| variations       = 
}}

A '''croquette''' ({{IPAc-en|k|r|oʊ|ˈ|k|ɛ|t}})<ref>{{cite web|url=https://www.oxfordlearnersdictionaries.com/definition/english/croquette|title=croquette noun - Definition, pictures, pronunciation and usage notes - Oxford Advanced Learner's Dictionary at OxfordLearnersDictionaries.com|website=www.oxfordlearnersdictionaries.com}}</ref> is a [[Deep-frying|deep-fried]] roll originating in [[French cuisine]], consisting of a thick binder combined with a filling, which is then [[Bread crumbs|breaded]].<ref>{{Cite journal|last1=Nagao|first1=Keiko|last2=Hatae|first2=Keiko|last3=Shimada|first3=Atsuko|title=Occurrence of Ruptures on the Surface of Foods During Frying|date=1997|url=http://doi.wiley.com/10.1111/j.1745-4603.1997.tb00100.x|journal=Journal of Texture Studies|language=en|volume=28|issue=1|pages=27–46|doi=10.1111/j.1745-4603.1997.tb00100.x|issn=0022-4901}}</ref> It is served as a [[side dish]], a [[snack]], or [[fast food]] worldwide.

The binder is typically a thick [[béchamel sauce|béchamel]] or [[Brown sauce (meat stock based)|brown sauce]], [[mashed potato]]es,<ref>{{Cite journal|last1=Kashima|first1=Tomoko|last2=Masumoto|first2=Shimpei|last3=Ishii|first3=Hiroaki|date=2009|title=Evaluation of Menu Planning Capability Based on Multi-dimensional 0/1 Knapsack Problem of Nutritional Management System|journal=IAENG International Journal of Applied Mathematics|volume=39|pages=163–170}}</ref> wheat flour or wheat bread.<ref>{{Cite journal|last1=Khaustova|first1=Tetyana|last2=Fedak|first2=Natalia|last3=Andreeva|first3=Svetlana|last4=Dikhtyar|first4=Aliona|date=2018-12-10|title=Studying the influence of hydrothermal treatment parameters on the properties of wheat flour in the technology of a croquette mass|url=http://journals.uran.ua/eejet/article/view/150072|journal=Eastern-European Journal of Enterprise Technologies|volume=6|issue=11 (96)|pages=77–82|doi=10.15587/1729-4061.2018.150072|issn=1729-4061|doi-access=free}}</ref> The binder may be mixed with or stuffed with a filling. Typical fillings include finely chopped [[meat]], [[seafood]], [[cheese]], [[rice]], [[Edible mushroom|mushrooms]], and various [[vegetable]]s, which may be combined with [[Seasoning|seasonings]] such as [[herb]]s and [[spice]]s. Sweet croquettes may use a [[custard|pastry cream]] binder and be filled with [[fruit]].<ref>Prosper Montagné, ''[[Larousse gastronomique]]: the encyclopedia of food, wine & cookery'', Crown, 1961. (translation of the 1938 edition) {{oclc|413918}}, ''s.v.'', p. 325</ref><ref>{{cite web |date=25 June 2009 |title=Eat this Word: Croquettes |url=http://www.jamesbeard.org/blog/eat-word-croquettes |access-date=9 March 2023 |website=James Beard Foundation}}</ref><ref name="davidson"/>

Croquettes may also be formed in other shapes, such as disks, [[Oval|ovals]], or [[Ball|balls]].

==Etymology==

The word ''croquette'' is French, derived from ''croquer'', meaning 'to crunch'.<ref>{{Cite journal|last1=Lembi|first1=Dante P.|last2=Kaulfers|first2=Walter V.|date=1940|title=French Expressions Used in English: An Exploratory Vocabulary Unit for the First Week of Beginning French or General Language|url=http://doi.wiley.com/10.1111/j.1540-4781.1940.tb00635.x|journal=The Modern Language Journal|language=en|volume=25|issue=3|pages=174–180|doi=10.1111/j.1540-4781.1940.tb00635.x}}</ref> In the 18th century, it was typically spelled ''croquet''.<ref name="davidson">[[Alan Davidson (food writer)|Alan Davidson]], ''[[Oxford Companion to Food]]'', 1999, ''s.v.'', p. 229</ref>

==Origins==
A 17th-century recipe for croquettes (''croquets'') by [[François Massialot]] binds a filling of meat, [[Truffle|truffles]], [[Marrow (vegetable)|marrow]], [[bread crumbs]], and cheese with egg, then breads and fries them in [[lard]]. They may be as large as an egg or as small as a [[walnut]], and can be served as an [[hors-d'œuvre]] or as a [[garnish (food)|garnish]].<ref>[[François Massialot]], ''Le Cuisinier royal et bourgeois'', Paris, 1693, [https://archive.org/details/lecuisinierroyal00mass/page/227/mode/2up p. 227]</ref> They are mentioned in a 1706 English dictionary.<ref name="davidson"/><ref>{{Cite book |last=Phillips |first=Edward |url=https://books.google.com/books?id=tp4NAAAAQAAJ&dq=phillipps%20new%20world%20of%20english%20words&pg=PT177 |title=The new world of words. [&c.]. |date=1720 |publisher=J. Philips |language=en}}</ref> One 18th-century recipe uses just a batter, rather than a béchamel binder.<ref>[[Menon (cookbook author)|Menon]] (pseud.), ''La cuisinière bourgeoise'', 1769, [https://archive.org/details/lacuisinierebou05menogoog/page/n103  p. 42]</ref> Croquettes of the modern type, with a thick binder, are documented in an 1822 English cookbook by the French cook Louis Eustache Ude.<ref>{{Cite book |last=Ude |first=Louis Eustache |url=https://books.google.com/books?id=qYMEAAAAYAAJ&dq=%22croquette%22&pg=PA208 |title=The French Cook |date=1822 |publisher=J. Ebers |pages=208 |language=en}}</ref>

==Asia==
===India===
[[File:Aloo Tikki served with chutneys.jpg|thumb|right|200px|Aloo tikki served with [[mint sauce|mint]], [[tamarind]] [[sauce]], and [[dahi (curd)|dahi]] (yogurt) in [[India]].]]
A potato-filled croquette called ''[[aloo tikki]]'',<ref>{{cite web|url=http://www.indianfoodforever.com/holiday-recipes/diwali/stuffed-aloo-tikki.html|title=Stuffed Aloo Tikki Recipe - How To Make Stuffed Alu Tikki|website=indianfoodforever.com|date=25 September 2019}}</ref> which originated in the [[Indian subcontinent]], is very popular in [[Northern India]] and is usually served with a [[stew]]. They are mostly eaten as snacks at home and are also popularly sold by roadside vendors. In [[West Bengal]], there are two popular types of croquettes called chop and cutlet. Vegetable chop is prepared using a medley of mashed vegetables like boiled [[beetroot]], [[carrot]], and [[Pea|green peas]], which is held together by potato, then breaded and deep fried. A cutlet is like a chop, but skips the potato binding on its inside. A mutton cutlet is made of minced [[goat meat]] mixed with spices that is breaded and deep-fried. [[McDonald's]] in India serves a fast-food variation of aloo tikki inside a [[hamburger]] bun. Meat croquettes called ''[[kebab]]s'' are made with minced [[Lamb and mutton|mutton]]. Lightly spiced beef croquettes are a popular snack and appetiser among the Christian communities in [[Goa]] and [[Kerala]].<ref>{{Cite web |title=Prepare croquettes |url=http://www.goaholidayhomes.com/recipes/60/croquettes/ |archive-url=https://web.archive.org/web/20110730063845/http://www.goaholidayhomes.com/recipes/60/croquettes/ |archive-date=30 July 2011 |access-date=2023-03-09 |website=www.goaholidayhomes.com}}</ref>

===Sri Lanka===
There are two main types of croquettes in Sri Lanka.<ref>{{Cite web|url=https://www.gov.lk/|title=Welcome to GOV.LK :: Home Page|website=www.gov.lk}}</ref> The first type is called rolls, and is a popular cylindrical bakery product. The rolls are commonly filled with a mixture of fish, potatoes and spices, and hence called fish rolls. Chicken is also sometimes used. The second type is called cutlets, which are spherical and generally made for festive occasions.

===China===
Japanese-style croquettes (''kělè bǐng'' 可乐饼) are popular in China.<ref>{{cite web | url=https://www.state.gov/countries-areas/china/ | title=Technical Difficulties }}</ref> They are made with mashed potatoes, [[Maize|corn]], and sometimes meat.

===Indonesia===
The ''recipes Indonesia'' (Dutch), made of mashed potato filled with minced chicken or [[ragout]], is one of the most popular snack items in [[Indonesia]], introduced during [[Dutch East Indies|Dutch colonial rule]].<ref>{{Cite journal|last=Yusuf|first=Munif|title=Indonesian Influence in Dutch: A Cultural and Linguistic Perspective|date=2018-06-29|url=http://irhs.ui.ac.id/index.php/resep/masakan/indonesia/50|journal=International Review of Humanities Studies|volume=1|issue=1|doi=10.7454/irhs.v1i1.50|doi-broken-date=2024-04-24 |issn=2477-6866|doi-access=free}}</ref> The ''kroket'' is made by putting the chicken filling inside a mashed potato ball, which is then breaded and fried.

===Japan===
[[File:Potato_croquettes_001.jpg|thumb|right|200px|[[Korokke]]]]
A relative of the croquette, known as ''[[korokke]]'',<ref>{{Cite book |last=Hara |first=Reiko |url=https://www.worldcat.org/oclc/778802068 |title=International cuisine : Japan |date=2006 |publisher=Hodder Arnold |isbn=978-1-4441-6547-0 |edition=1st |location=London |language=en |oclc=778802068}}</ref><ref name=":0">{{Cite news |last=Washington |first=Bryan |date=2022-06-08 |title=A Foolproof Recipe for Korokke |language=en-US |work=The New York Times |url=https://www.nytimes.com/2022/06/08/magazine/korokke-recipe.html |access-date=2023-03-09 |issn=0362-4331}}</ref> (コロッケ) is a popular fried food; widely available in supermarkets, convenience stores and butcher shops, as well as from specialty ''korokke'' shops.<ref>{{Cite book|last=Palmer|first=Edwina|url=https://brill.com/view/title/25220|title=Harima Fudoki: A Record of Ancient Japan Reinterpreted, Translated, Annotated, and with Commentary|date=2016-01-01|publisher=BRILL|isbn=978-90-04-26937-8|doi=10.1163/9789004269378_004}}</ref> Generally patty-shaped, it is mainly made of potatoes with other ingredients including vegetables (such as onions and carrots) and usually less than 5% meat (e.g. pork or beef).<ref name=":0" /> It is often served with ''[[tonkatsu]]'' (とんかつ) sauce. Cylindrical ''korokke'' are also served; they 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 ''korokke''" (クリームコロッケ) to distinguish it from the potato-based variety. It is often served with no sauce or tomato sauce. Unlike its French cousin, croquettes made mainly of meat are not called ''korokke'' in [[Japan]]. They are called ''[[menchi katsu]]'' (メンチカツ), short for minced meat cutlets.

The dish likely was imported to Japan in the late 1800s along with other Western dishes.<ref name=":0" />

The town of [[Assabu, Hokkaido]] holds the [[Guinness World Records|Guinness World Record]] for world's largest croquette.<ref>{{Cite web |date=18 August 2022 |title=Japanese town cooks up world's largest croquette - UPI.com |url=https://www.upi.com/Odd_News/2022/08/18/japan-Guinness-World-Records-largest-croquette/5801660838688/ |access-date=2023-03-09 |website=UPI |language=en}}</ref>

===South Korea===
The Korean version of croquettes, ''goroke'' (고로케) or ''keuroket'' (크로켓),<ref>KBS, Busan (2005)''[http://busan.kbs.co.kr/bbs/ezboard.cgi?db=k_busancol5&action=read&dbf=64&page=0&depth=2] {{Webarchive|url=https://archive.today/20120708022959/http://busan.kbs.co.kr/bbs/ezboard.cgi?db=k_busancol5&action=read&dbf=64&page=0&depth=2|date=2012-07-08}}''</ref> are sold in many bakeries in [[South Korea]]. The most common type is deep-fried rolls stuffed with ''[[japchae]]'' (잡채) ingredients or [[chicken curry]] and mashed potato with vegetable salad. G''oroke'' is sometimes filled with ''[[kimchi]]'', pork, and ''[[bulgogi]]'' ingredients. Many Korean stores advertise the ''goroke'' as a French product and they are sold in most European-style bread stores in South Korea.

== Europe ==
===Belgium===
''Kroketten/croquettes'' can be served as a side or main dish. They are usually savoury and filled with [[mashed potato]]es.<ref>{{Cite web |last=Cismaru |first=Joanna |date=2019-05-31 |title=Potato Croquettes |url=https://www.jocooks.com/recipes/potato-croquettes/ |access-date=2022-09-23 |website=Jo Cooks |language=en-US}}</ref> The two most popular Belgian croquettes have a thick bechamel filling mixed with [[Crangon crangon|grey shrimps]] "garnaalkroketten/croquettes de crevettes" or cheese "kaaskroketten/croquettes de fromage".<ref>{{Cite web |last= |first= |date=6 August 2021 |title=Belgium in Brief: Shrimp or Cheese Croquette? |url=https://www.brusselstimes.com/180352/belgium-in-brief-shrimp-or-cheese-croquette |access-date=2023-03-09 |website=[[The Brussels Times]] |language=en}}</ref> The prawn filling seems to have first appeared in 1922, and became popular in the 1950s.<ref>{{Cite web |date=2022-04-10 |title=The prawn croquette, Belgium's hidden gem |url=https://www.laprensalatina.com/the-prawn-croquette-belgiums-hidden-gem/ |access-date=2023-03-09 |website=La Prensa Latina Media |language=en-US}}</ref> As a main dish, they are usually served with a [[salad]], fried [[parsley]] and [[French fries|frites]].

===France===
The [[ragout]]-filled dish was regarded as a French delicacy. It was first described in a recipe from 1691 by the chef of the French king [[Louis XIV]], using ingredients such as [[truffles]], [[sweetbread]]s, and [[cream cheese]].<ref>{{Cite web |url=http://www.rnw.nl/nederlands/article/de-kroket-leeft-als-nooit-tevoren |title='De kroket leeft als nooit tevoren' &#124; Radio Nederland Wereldomroep |access-date=2012-06-18 |archive-url=https://web.archive.org/web/20120210123153/http://www.rnw.nl/nederlands/article/de-kroket-leeft-als-nooit-tevoren |archive-date=2012-02-10 |url-status=dead }}</ref> From the 1800s onward, it became a way to use [[leftover]] stewed meat.

They are traditionally made from a base of thick [[Béchamel sauce|béchamel]], [[Velouté sauce|velouté]] or potatoes [[purée]] in which different ingredients can be included (ham, cheese, meat, vegetables).<ref>{{Cite book |last1=Escoffier |first1=Auguste |url=https://books.google.com/books?id=ZQjhAAAAMAAJ |title=Le guide culinaire: aide-mémoire de cuisine pratique |last2=Gilbert |first2=Philéas |last3=Fetu |first3=Emile |date=1948 |publisher=E. Flammarion |language=fr}}</ref> Croquettes made from a base of rice are also common and several recipes can be found in [[Marie-Antoine Carême|Antonin Carême]] books.<ref>{{Cite book |last=Carême |first=Marie-Antoine |url=https://books.google.com/books?id=R_aqIQ3JKqcC&dq=%22croquettes+de+riz%22+++%22car%C3%AAme%22+++%221815%22&pg=PA88 |title=Le Pâtissier royal parisien ou Traité élémentaire et pratique de la pâtisserie ancienne et moderne,...: suivi d'observations utiles aux progrès de cet art, d'une série de plus de soixante menus et d'une revue critique des grands bals de 1810 et 1811 |date=1815 |publisher=J. G. Dentu |language=fr}}</ref>

===Germany, Austria, and Switzerland===
[[File:Gebackene Kroketten.jpg|thumb|Baked croquettes from Austria]]
The German word is ''Kroketten'' (singular ''Krokette''). In the German speaking countries, this usually refers to plain potato croquettes.<ref>{{cite web|url=http://www.essen-und-trinken.de/kroketten|title=Kroketten|website=ESSEN UND TRINKEN|date=19 July 2021 }}</ref> They are served as a side dish in restaurants but are also available frozen in supermarkets.

===Hungary===
''Krokett'' is a small cylindrical croquette similar to the Czech variety: potatoes, eggs, flour, and butter, seasoned with [[nutmeg]] and salt and deep-fried in oil. This variety is available in most restaurants as a side dish and can also be bought frozen.{{Citation needed|date=February 2022}} When made with [[cottage cheese]], they are called ''túrókrokett''.<ref>{{Cite web|url=https://www.49erssports.com/2022/11/manchester-united-legend-maguire-is.html|url-status=dead|title=Manchester United legend: Maguire is a nightmare for England at the World Cup 2022|date=November 11, 2022|access-date=November 11, 2022|archive-date=November 11, 2022|archive-url=https://web.archive.org/web/20221111224854/https://www.49erssports.com/2022/11/manchester-united-legend-maguire-is.html}}</ref>

===Italy===
[[File:Panelle e Crocchè.jpg|thumb|right|A plate containing ''crocchette'' and ''[[Panella|panelle]]'']]
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 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]]).

===Ireland ===
Plain potato croquettes are available frozen or refrigerated in most supermarkets. They are also homemade, usually with the addition of chopped onion.

===The Netherlands===
[[File:20220907 kroketten.jpg|thumb|''Rundvleeskroketten'', Dutch croquettes containing a beef ragout, served with Doesburg mustard and bread]]
After [[World War II]], several suppliers started mass-producing croquettes<ref name="coquinaria.nl">{{cite web|url=https://coquinaria.nl/en/dutch-kroket/|title=Real Dutch kroket and bitterbal|date=9 January 2006|website=coquinaria.nl}}</ref> filled with beef. The croquette (''kroket'' in [[Dutch language|Dutch]]) subsequently became even more popular as a fast food; meat ragout was covered in breadcrumbs and subsequently deep-fried. Its success as a fast food garnered its reputation as a cheap dish of dubious quality, to such an extent that [[Netherlands|Dutch]] [[tongue in cheek|tongue-in-cheek]] [[urban myths]] relate its "allegedly mysterious content" to [[offal]] and butchering waste.<ref>H. van Dam: ''Het volkomen krokettenboek'', publisher: Nigh & Van Ditmar, 2011</ref> Research in 2008 showed that 350 million ''kroketten'' are eaten in the Netherlands every year. An estimated 75% of all Dutch people eat them, resulting in 29 ''kroketten'' per person per year on average, being the 2nd most popular Dutch snack after the [[frikandel]]. The major consumers are between 35 and 49 years old.<ref>{{cite web|url=http://www.foodlog.nl/artikel/nederland_neemt_een_betere_kroket/|title=Nederland neemt een betere kroket - Foodlog|website=foodlog.nl}}</ref>

The success of the croquette led to a whole series of food products resembling the croquette, but with other types of fillings, such as noodles, rice and [[Kidney (food)|kidney]], and with names like ''bamibal'', ''nasibal'', and ''nierbroodje''. Variants of the croquette which specify the kind of meat can also be found, like ''rundvleeskroket'' (made with beef) and ''kalfsvleeskroket'' (made with [[veal]]). Also popular in Dutch snack bars are the ''satékroket'' (where the filling consists of a peanut [[satay]] sauce and shredded meat in a ragout) and the ''goulash kroket''. A smaller round version of the standard beef or veal croquette, the ''[[bitterbal]]'',<ref name="coquinaria.nl"/> is often served with [[Mustard (condiment)|mustard]] as a snack in bars and at receptions. Potato croquettes and potato balls (similar to potato croquettes, but small and round) can be bought frozen in most food stores.<ref>{{Cite journal|last1=Pinho|first1=Maria Gabriela M.|last2=Lakerveld|first2=Jeroen|last3=Harbers|first3=Marjolein C.|last4=Sluijs|first4=Ivonne|last5=Vermeulen|first5=Roel|last6=Huss|first6=Anke|last7=Boer|first7=Jolanda M. A.|last8=Verschuren|first8=W. M. Monique|last9=Brug|first9=Johannes|last10=Beulens|first10=Joline W. J.|last11=Mackenbach|first11=Joreintje D.|date=2020-11-24|title=Ultra-processed food consumption patterns among older adults in the Netherlands and the role of the food environment|journal=European Journal of Nutrition|volume=60|issue=5|pages=2567–2580|language=en|doi=10.1007/s00394-020-02436-5|pmid=33236180|pmc=8275501|issn=1436-6215|doi-access=free}}</ref>

[[File:Broodje kroket - Febo - 03.JPG|thumb|[[FEBO|Febo]] broodje kroket in the Netherlands]]
''{{lang|nl|Broodje kroket}}'', a croquette on a bread roll, is sold in restaurants, snack shops, and by street vendors. The popularity of the ''kroket'' in the Netherlands is such that even [[McDonald's]] sells their version on a bun as "McKroket".<ref>{{cite web|url=https://money.cnn.com/galleries/2008/fortune/0805/gallery.royale.fortune/3.html|title=Beyond 'Royale with Cheese' - McKroket (3) - FORTUNE|website=money.cnn.com|access-date=2013-11-19|archive-url=https://web.archive.org/web/20121012034813/https://money.cnn.com/galleries/2008/fortune/0805/gallery.royale.fortune/3.html|archive-date=2012-10-12|url-status=dead}}</ref>

===Poland===
[[File:Krokiety.jpg|thumb|Polish croquettes, served with barszcz (borscht soup)]]
Croquettes in [[Poland]] are typically made from a thin, rolled [[crepe|crepe-type]] pancake stuffed with meat, mushrooms, [[cabbage]], [[sauerkraut]], or some combination of those ingredients.<ref>{{Cite journal|last=Derek|first=Marta|date=January 2021|title=Nature on a Plate: Linking Food and Tourism within the Ecosystem Services Framework|journal=Sustainability|language=en|volume=13|issue=4|pages=1687|doi=10.3390/su13041687|doi-access=free}}</ref> The croquette is lightly pan-fried before serving.<ref>{{cite web|url=http://foodcult.com/polishcroquettes.php|title=Recipe - Polish Croquettes|website=foodcult.com}}</ref>
Some recipe variations also require the croquette to be covered in breadcrumbs before frying and served with a clear soup e.g. "barszcz", similar to [[barszcz|borscht]].<ref>{{cite web|url=http://polishfoodrecipes.blogspot.com/2007/07/krokiet-croquette-fried-breaded-meat_16.html|title=Krokiet (Croquette- fried breaded meat-filled crepe pancake)|website=polishfoodrecipes.blogspot.com|date=16 July 2007}}</ref>

===Portugal===
''Croquetes''<ref>{{cite web|url=http://www.gastronomias.com/receitas/rec0746.htm|title=Receitas - Croquetes de Batata - Roteiro Gastronómico de Portugal|first=Jose|last=Alves|website=www.gastronomias.com}}</ref> are cylindrical, covered in breadcrumbs, and deep-fried. They are usually made with white sauce and beef, sometimes mixed with varying amounts of pork, and frequently with some ''[[chouriço]]'', [[black pepper]] or ''[[piri-piri]]'' to add more flavour. Seafood, fish (other than [[codfish]]) and vegetarian (potato) croquetes are also eaten in [[Portugal]], but those have other names (such as ''rissol'', ''pastel'', ''empada''), thus the name croquete refers only to the Dutch-style beef ''croquette''.

===Russia===
The widespread minced [[cutlet]] ({{lang-ru|котлета рубленная|kotleta rublennaya}})<ref>http://www.russianfoods.ru/recipes/item0022f/_rus_/default.asp|archiveurl=https://web.archive.org/web/20090210044101/http://russianfoods.ru/recipes/item0022F/_rus_/default.asp</ref> is made of minced meat (beef or pork or a mixture of both; chicken, [[Turkey meat|turkey]], or fish), bread, eggs, white onions, salt and spices, shaped as a meat patty and pan-fried. Bread is added in amounts up to 25% of meat, adding softness to the final product and also making it cheaper to produce. The [[Pozharsky cutlet]] is a well-known variety of such cutlets in which minced meat is mixed with butter.

===Spain===
Traditional ''croquetas''<ref>{{cite web|url=http://dinersjournal.blogs.nytimes.com/2008/10/07/making-spanish-croquettes/?_r=0|title=Making Spanish Croquettes|first=Edward|last=Schneider|website=[[The New York Times]]|date=7 October 2008}}</ref> in Spain are made with thick béchamel. They are one of the most typical ''[[tapas]]'' dishes,<ref>{{Cite journal|date=2020-10-20|title=Nutritional and environmental co-benefits of shifting to "Planetary Health" Spanish tapas|url=https://www.sciencedirect.com/science/article/abs/pii/S0959652620326081|journal=Journal of Cleaner Production|language=en|volume=271|pages=122561|doi=10.1016/j.jclepro.2020.122561|issn=0959-6526|last1=Batlle-Bayer|first1=Laura|last2=Bala|first2=Alba|last3=Roca|first3=Mercè|last4=Lemaire|first4=Elodie|last5=Aldaco|first5=Rubén|last6=Fullana-i-Palmer|first6=Pere|hdl=10902/19007 |s2cid=224979446|hdl-access=free}}</ref> especially filled with ''[[jamón]]'', chicken or [[Dried and salted cod|salt cod]].<ref>{{Cite web |last=Fernández-Armesto |first=Felipe |date=2023-02-24 |title=Seductive croquetas |url=https://thecritic.co.uk/issues/february-2023/seductive-croquetas/ |access-date=2023-03-09 |website=The Critic Magazine |language=en-GB}}</ref><ref>{{Cite web |last=White |first=Keri |date=2023-02-20 |title=Basque-Style Croquettes |url=https://www.jewishexponent.com/2023/02/20/basque-style-croquettes/ |access-date=2023-03-09 |website=Jewish Exponent |language=en-US}}</ref> Also, many bars and restaurants may offer novel, less traditional versions of croquettes with more varied fillings and ingredients such as [[apple]], wild mushrooms, ''morcilla'' ([[blood sausage]]), cheeses, [[tuna]],<ref>{{cite web|url=http://www.recetasgratis.net/Receta-de-croquetas-atun-receta-34591.html|title=Receta de Croquetas de atún fritas|website=recetasgratis.net}}</ref> [[cuttlefish]] (using its ink to give color and flavour), etc. ''Croqueterías'' are restaurants that specialize in ''croquetas''.

===United Kingdom===
Croquettes<ref>{{Cite web |title=Definition of CROQUETTE |url=https://www.merriam-webster.com/dictionary/croquette |access-date=2023-03-09 |website=www.merriam-webster.com |language=en}}</ref> are available frozen<ref>{{cite web|url=http://www.allbusiness.com/wholesale-trade/merchant-wholesalers-nondurable/4506386-1.html|archive-url=https://web.archive.org/web/20080926014037/http://www.allbusiness.com/wholesale-trade/merchant-wholesalers-nondurable/4506386-1.html|url-status=dead|archive-date=September 26, 2008|title=Morrison's own label potato croquettes receive top British Frozen Food Award.|website=allbusiness.com}}</ref> or refrigerated in most supermarkets, typically with potato filling.

==Caribbean==
===Puerto Rico===
Croquettes are typically made from ham, codfish or chicken<ref>{{cite web|url=http://thelatinkitchen.com/r/recipe/ham-croquettes|title=Ham Croquettes|website=thelatinkitchen.com}}</ref> in [[Puerto Rico]], where they are dipped in what is colloquially known as "mayo-ketchup", a variation of [[fry sauce]]. Frozen croquettes are sold in supermarkets in Puerto Rico. There are versions of [[taro]], cornmeal (called ''[[sorullos]]''), [[breadfruit]], [[Yam (vegetable)|yams]], and [[cassave]] in replacement of wheat flour or potato.

===Cuba===
[[Cuba|Cuban]] croquettes are nearly identical to the Puerto Rican croquettes, in that they are also made from ham or chicken.<ref>{{Cite book |author=Peláez, Ana Sofía |title=The Cuban table : a celebration of food, flavors, and history |author2=Silverman, Ellen |date=28 October 2014 |isbn=978-1-250-03608-7 |edition=First |location=New York |oclc=883510935}}</ref> There is also a common cheese and potato variation, and they are sometimes made with fish.

=== Dominican Republic ===
[[Dominican Republic|Dominican]] croquettes are nearly identical to the Cuban and Puerto Rican croquettes, in that they are typically made from ham or chicken, but there is a common cheese and potato variation, a beef variation, and they are also sometimes made with fish.

=== Aruba ===
Aruban croquettes are commonly made with mashed potato, ground beef, shellfish, and fish. They are eaten as an early morning breakfast or as snacks any time of the day. They are considered one of the island's cultural foods.<ref>{{Cite web|date=9 April 2021|title=Bitterbal (Meat Croquettes)|url=https://www.visitaruba.com/aruba-recipes/bitterbal-meat-croquettes/|url-status=live|access-date=9 April 2021|website=Visit Aruba|archive-url=https://web.archive.org/web/20120912075127/http://www.visitaruba.com:80/aruba-recipes/bitterbal-meat-croquettes/ |archive-date=2012-09-12 }}</ref>

==North America==
===Mexico===
Croquettes are usually made of tuna or chicken<ref>{{cite news|url=http://www.matklubben.se/recept/croquetas_de_pollo_mexikanska_kycklingkroketter__34171.html|title=Croquetas de pollo (Mexikanska kycklingkroketter)|website=matklubben.se}}</ref> and potatoes. In southern Mexico, a variety is made with fresh cheese, [[Cooking banana|plantain]], and black beans.

===United States===
A [[deviled crab]] (''croqueta de jaiba'') is a particular variety of a [[Callinectes sapidus|blue crab]] croquette from [[Tampa, Florida]]. The crab meat is seasoned with a unique [[Cuban cuisine|Cuban]]-style [[enchilada]] or ''[[sofrito]]'' sauce (locally known as ''chilau''<ref name=autogenerated1>{{cite web|url=http://www2.tbo.com/lifestyles/flavor/2011/feb/08/deviled-crab-croquettes-a-tasty-tampa-tradition-ar-9962/|title=Deviled crab croquettes a tasty Tampa tradition - TBO.com|website=tbo.com|access-date=2011-07-02|archive-url=https://web.archive.org/web/20121009184919/http://www2.tbo.com/lifestyles/flavor/2011/feb/08/deviled-crab-croquettes-a-tasty-tampa-tradition-ar-9962/|archive-date=2012-10-09|url-status=dead}}</ref>), breaded with stale [[Cuban bread]] crumbs, formed into the approximate shape of a [[prolate spheroid]], and fried. It is meant to be eaten with one hand. It originated in the immigrant community of [[Ybor City]] during a cigar workers' strike in the 1920s<ref>{{Cite web|url=http://www.cigarcitymagazine.com/food/item/bitter-strikes-brought-deviled-crabs|archiveurl=https://archive.today/20120722074331/http://www.cigarcitymagazine.com/food/item/bitter-strikes-brought-deviled-crabs|url-status=dead|title="Bitter Strikes Brought Deviled Crabs" - Cigar City Magazine|archivedate=July 22, 2012}}</ref><ref>{{Cite web|url=http://www.foodmuseum.com/xLiliDeviledCrab.html|archiveurl=https://web.archive.org/web/20080512020352/http://www.foodmuseum.com/xLiliDeviledCrab.html|url-status=dead|title="A venerable Tampa tradition" - foodmuseum.com|archivedate=May 12, 2008}}</ref><ref name="nytimes1">{{cite news|url=https://www.nytimes.com/2011/04/27/dining/27united.html|title=Tampa's Favorite Street Food: Devil Crabs|first=John T.|last=Edge|newspaper=The New York Times|date=26 April 2011}}</ref> and is still popular in the area.

==South America==
===Brazil===
Croquetes,<ref>[https://www.lobbymarket.es/croquetas-de-atun Croquetas de atún tradicionales de España] Lobbymarket.es</ref> primarily made from beef, are a common snack in many parts of [[Brazil]].<ref>{{Cite journal|last1=Araujo|first1=Marina Campos|last2=Cunha|first2=Diana Barbosa|last3=Bezerra|first3=Ilana Nogueira|last4=de Castro|first4=Maria Beatriz Trindade|last5=Sichieri|first5=Rosely|date=2017|title=Quality of food choices of Brazilian adolescents according to individual earnings|journal=Public Health Nutrition|language=en|volume=20|issue=17|pages=3145–3150|doi=10.1017/S1368980017002099|pmid=28851473|pmc=10261516 |issn=1368-9800|doi-access=free}}</ref> The ''[[coxinha]]'' is a popular chicken-based croquette.<ref>{{Cite journal|date=2020-06-01|title=Impact of dietary patterns according to NOVA food groups: 2 y after Roux-en-Y gastric bypass surgery|url=https://www.sciencedirect.com/science/article/abs/pii/S0899900720300290|journal=Nutrition|language=en|volume=74|pages=110746|doi=10.1016/j.nut.2020.110746|issn=0899-9007|last1=Farias|first1=Gisele|last2=Silva|first2=Robertah Maryanna Oliveira|last3=Da Silva|first3=Priscilla Peixoto Policarpo|last4=Vilela|first4=Regina Maria|last5=Bettini|first5=Solange Cravo|last6=Dâmaso|first6=Ana Raimunda|last7=Netto|first7=Bárbara Dal Molin|pmid=32200267|s2cid=213937487}}</ref>

===Ecuador===
From [[Riobamba]], [[Llapingacho|llapingachos]] are potato cakes with a cheese filling, fried in oil with [[Bixa orellana|achiote]], and served with a [[peanut]] sauce.

=== Uruguay ===
Called "croquetas" in Spanish, the most popular stuffing are mashed potatoes (croquetas de papa), ham and mozzarella cheese (croquetas de jamón y queso), and rice (croquetas de arroz). Sometimes, the rice ones have herbs and little ham cubes. Generally, their shape is cylindrical and medium sized; but larger spherical ones also can be seen (especially with rice stuffing). They are deep-fried in oil.

Croquetas are very common: they are available in almost every bakery, supermarket or food shop, and many people cook them at home as a side dish or even a main dish. In modern restaurants, more sophisticated croquettes (e.g. with [[Jamón|serrano ham]] and a mixture of cheese or [[Salmon as food|salmon]]) usually come with a more elaborate sauce as a dip (e.g. [[sweet chili sauce]]) and are ordered as starters.

=== Colombia ===

In Colombia croquettes are commonly referred to as "[[papa rellena]]", which translates as stuffed potato. They consist of a mix of roughly mashed potato, seasoned shredded or ground beef and an egg. This mix is then lightly battered and deep fried. They are served in bars, casual restaurants, and at home for a celebration or party. They usually come with a side of homemade or bottled [[Hot sauce|chili sauce]].

==Gallery==
<gallery widths="200" heights="200">
Croquettes with red lettuce.jpg|Circular croquettes
Kartoffel-Kroketten-tiefgefroren.jpg|Cylindrical potato croquettes
Croquetas con patatas fritas.JPG|''Croquetas fritas''
DSC 0082 broodje kroket chiang mai 2009 0629.jpg|Two [[Netherlands|Dutch]] ''kroketten'', one cut open to show the beef-ragout filling; [[Chiang Mai]], Thailand
</gallery>

==See also==
{{Portal|Food}}
* {{annotated link|List of deep fried foods}}
* {{annotated link|List of potato dishes}}
* [[Krokettenmotie]]
* {{annotated link|Cuchifritos}}
* {{annotated link|Bitterballen}}
* {{annotated link|Fritter}}
* {{annotated link|Rissole}}
* {{annotated link|Chicken cordon bleu}}
* [[Arancini]] and [[supplì]] – Italian snack foods

==References==
{{Reflist|30em}}

==External links==
*[http://www.palermoweb.com/panormus/gastronomia/panelle.htm A feature about a Palermitan friggitoria] {{in lang|it}}

{{potato dishes}}
[[Category:Appetizers]]
[[Category:Deep fried foods]]
[[Category:Fast food]]
[[Category:French inventions]]
[[Category:Meat and potatoes dishes]]
[[Category:Potato dishes]]
[[Category:Snack foods]]
[[Category:Tapas]]
[[Category:Types of food]]
[[Category:World cuisine]]

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Category:Croquettes: Sitelink
croquette: Sitelink, Statement: P910, Title, Statement: P935, Description: en

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Bitterballen (edit)
Chicken cordon bleu (edit)
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