Savory Croquettes & Fritters

The joy of a crumb-coated croquette is the contrast of crisp crust and a melting center. A rich brown or white sauce is used to bind the filling. The mixture is rolled into long finger shapes or round patties and breaded before being fried. The creamier the mixture, the more delectable the finished croquette but the harder it is to shape, so the cook must work carefully, chilling the mixture and handling it as lightly as possible. Meat or fish croquettes are usually served as a first course, while vegetable croquettes such as potato, chestnut or lentil are good accompaniments to beef and game. In France, a type of croquette called a subric, which is shallow-fried or sautéed rather than deep-fried, is popular as an appetizer.