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6 to 8
servingsMedium
By James Villas
Published 2007
There’s hardly a Southern antebellum cookbook that does not include at least a few croquettes, made with everything from chicken and turkey to ham and seafood to mashed potatoes and boiled grits or rice. Served at breakfast, as a practical midday meal, or even as a side dish for roasts and stews at more formal affairs, the versatile croquette (like the fritter) has been not only the perfect way to use various leftovers but a means for the cook to experiment with all sorts of ingredients and