The croquette (from the French croquer, “to crunch”)
The art of cooking can be simple or complex. As a child I always wanted to know how a scotch egg was made, I had eaten them but found the practical side to making them a complete nightmare.
But then I learnt the secret and now they are simple and delicious, if done correctly.
So it goes to show that something that looks simple can be complex.
A croquette is a wonderful little crisp surprise and one of our favourites.
We all know the bland frozen potato croquettes but there are so many more wonderful variations that can be made, and you can make these at home with your favourite ingredients very easily!
Rarely you can find good examples of these gastronomic pearls for sale, so learn to make your own and you will be overjoyed with the results.
- Endless ideas all coated in a crisp golden breadcrumb shell,and for me shallow fried in olive oil.
- Familys can have these as a way of using up leftovers.
- They can be frozen, eaten cold ,used on a buffet, Picnic, with a pint, with a glass of wine, champagne even.