CELEBRITY MASTER CHEF DR KAVIRAJ KHIALANI
The croquette originated in France and it was in 1898 that Monsieur Escoffier, the founder of the classical French Cuisine, together with the help of Monsieur Phileas Gilbert started to write down the recipe. The word croquette is French, derived from croquer, meaning ‘to crunch’. A croquette is a type of dumpling consisting of a thick binder combined with a filling, which is breaded and deep-fried; it is served as a side dish, a snack, or fast food worldwide. The binder is typically a thick béchamel or brown sauce, mashed potatoes, wheat flour or wheat bread.
The Origin of the Croquette- A croquette is a small cylinder or ball of filling that has been breaded and fried. Auguste Escoffier, a French culinary artist, created the modern form of these bundles of joy in France in 1898. Croquettes are a heavenly invention– especially ham croquettes in Spain. But the Spanish aren’t the only people to make these delicious fried goodies. Croquettes are simply a bread crumbed and fried roll of food leftovers, usually bound with Bechamel sauce or mashed potatoes.
One of the most popular Spanish tapas (food bites one eats while drinking), croquettes are also a staple in Spanish cuisine, often served as a light lunch or dinner with a salad. These little bites may easily be called the ultimate comfort food; they are delicious, crunchy, salty, and crispy. To prevent the croquettes from exploding during cooking, it is important that they are completely submerged and that the oil temperature is as specified. You can fry them in sunflower oil if you prefer and some also believe that Croquettes can be frozen for 1 month if stored well.
Chicken Croquettes are filled with panko, chopped red and green bell peppers, cooked chicken, creamy mayonnaise, seasoned with garlic powder and mixed together into small rounds. These are easy to make! These are perfect for a light dinner, easy appetizer or a quick snack! Place a cube of cheese in the middle and wrap the mashed potato around it. Shape into a cylinder shape. Dip the croquette into the flour, then into the egg and finally into the breadcrumbs, ensuring the croquette is completely covered. Place on the baking tray and repeat with the rest of the mashed potato.
Here are a few easy to make varieties of croquettes to try out and relish:
CHEESY CHICKEN CROQUETTES
Ingredients
Oil- 2 tsp
Butter-1 tsp
Refined flour-2 tsp
Garlic-1 tsp chopped
Onion-1 small chopped
Green chilies-1 tsp chopped optional
Salt to taste
Black pepper powder to taste
Mixed herbs-1/2 tsp
Chili flakes-1/4 tsp optional
Milk-1/2 cup
White sauce-1/2 cup
Boiled chopped chicken-1 cup
Mashed potato-1 cup
Grated cheese-2-3 tbsp.
Bread crumbs- ½ cup for binding + as needed for coating
Cornflour/ maida- 2-3 tsp as needed for binding + as needed for the batter to dip in the croquettes.
Oil- as needed to deep fry the croquettes.
To serve the croquettes
Tomato ketchup / chili sauce/ mayonnaise / dips we desired.
Method
- Prepare all the ingredients as needed for the croquette recipe.
- Heat oil and butter in a pan, add in the flour and cook for 15 seconds using a whisk add in garlic and onions saute them for a few seconds, add in some veg stock/ water and little milk and mix well.
- Now add in the seasonings, herbs, chili flakes, green chilies if desired. Add in the boiled chopped chicken pieces, mix well.
- Add in the grated cheese and turn off the flame. Add in the mashed potatoes and little maida, cornflour powder and combine it all well to form a dough like texture in the pan, the sides need to be coming out clean as we mix it all well.
- Remove the mixture onto a greased plate, allow to cool for a few seconds. Apply little oil on the fingers and start dividing the mixture into equal small portions, shape them into a cylindrical pattern and press and bind well.
- Chill the croquettes in the fridge for around 20 mins, remove and dip in a coating thick batter of maida/ corn flour and water followed by a coating of bread crumbs, pat them well and remove excess crumbs. Allow the croquettes to chill one more time for 10-12 mins.
- Heat up oil to deep fry in the meantime and on a medium high flame we can start frying the prepared croquettes to a nice golden brown color, remove onto a kitchen paper/ tissue and drain off the excess oil.
- Arrange the fried chicken croquettes on a serving plate or platter and offer the dips and sauces to go alongside.
DESI ALOO PEPPER TADKA CROQUETTES
Ingredients
Oil- 2 tsp
Butter-1 tsp
Refined flour-2 tsp
Garlic-1 tsp chopped
Onion-1 small chopped
Green chilies-1 tsp chopped optional
Ginger-1 tsp chopped
Cumin seeds-1/2 tsp
Curry leaves- 5-6 no
Salt to taste
Black pepper powder to taste
Mixed herbs-1/2 tsp
Chili flakes-1/4 tsp optional
Milk-1/2 cup
White sauce-1/2 cup
Mashed potato-1 cup
Grated cheese-2-3 tbsp.
Bread crumbs- ½ cup for binding + as needed for coating
Cornflour/ maida- 2-3 tsp as needed for binding + as needed for the batter to dip in the croquettes.
Oil- as needed to deep fry the croquettes.
To serve the croquettes
Tomato ketchup / chili sauce/ mayonnaise / dips we desired.
Method
- Prepare all the ingredients as needed for the croquette recipe.
- Heat oil and butter in a pan, add in the flour and cook for 15 seconds using a whisk add in garlic, ginger, cumin and curry leaves and onions saute them for a few seconds, add in some veg stock/ water and little milk and mix well.
- Now add in the seasonings, herbs, chili flakes, green chilies if desired. Add in the boiled mashed veggies, mix well.
- Add in the grated cheese and turn off the flame. Add in the mashed potatoes and little maida, cornflour powder and combine it all well to form a dough like texture in the pan, the sides need to be coming out clean as we mix it all well.
- Remove the mixture onto a greased plate, allow to cool for a few seconds. Apply little oil on the fingers and start dividing the mixture into equal small portions, shape them into a cylindrical pattern and press and bind well.
- Chill the croquettes in the fridge for around 20 mins, remove and dip in a coating thick batter of maida/ corn flour and water followed by a coating of bread crumbs, pat them well and remove excess crumbs. Allow the croquettes to chill one more time for 10-12 mins.
- Heat up oil to deep fry in the meantime and on a medium high flame we can start frying the prepared croquettes to a nice golden brown color, remove onto a kitchen paper/ tissue and drain off the excess oil.
- Arrange the fried chicken croquettes on a serving plate or platter and offer the dips and sauces to go alongside.
FISH AND DILL CROQUETTES
Ingredients
Oil- 2 tsp
Butter-1 tsp
Boneless fish fillets- 400 gms
Refined flour-2 tsp
Garlic-1 tsp chopped
Onion-1 small chopped
Green chilies-1 tsp chopped optional
Salt to taste
Black pepper powder to taste
Mixed herbs-1/2 tsp
Fresh dill leaves- 2 tsp chopped
Chili flakes-1/4 tsp optional
Fish stock -1/4 cup
Fish veloute sauce-1/2 cup thickened
Mashed potato-1 cup
Grated cheese-2-3 tbsp.
Bread crumbs- ½ cup for binding + as needed for coating
Cornflour/ maida- 2-3 tsp as needed for binding + as needed for the batter to dip in the croquettes.
Oil- as needed to deep fry the croquettes.
To serve the croquettes
Tomato ketchup / chili sauce/ mayonnaise / dips we desired.
Method
- Prepare all the ingredients as needed for the croquette recipe.
- Heat oil and butter in a pan, add in the flour and cook for 15 seconds using a whisk add in garlic and onions saute them for a few seconds, add in some fish stock/ water and little fish veloute and mix well.
- Now add in the seasonings, herbs, chili flakes, green chilies if desired. Add in the poached fish pieces, mix well and using a fork break it down into the mixture.
- Add in the grated cheese and turn off the flame. Add in the mashed potatoes, dill leaves and little maida, cornflour powder and combine it all well to form a dough like texture in the pan, the sides need to be coming out clean as we mix it all well.
- Remove the mixture onto a greased plate, allow to cool for a few seconds. Apply little oil on the fingers and start dividing the mixture into equal small portions, shape them into a cylindrical pattern and press and bind well.
- Chill the croquettes in the fridge for around 20 mins, remove and dip in a coating thick batter of maida/ corn flour and water followed by a coating of bread crumbs, pat them well and remove excess crumbs. Allow the croquettes to chill one more time for 10-12 mins.
- Heat up oil to deep fry in the meantime and on a medium high flame we can start frying the prepared croquettes to a nice golden brown color, remove onto a kitchen paper/ tissue and drain off the excess oil.
- Arrange the fried chicken croquettes on a serving plate or platter and offer the dips and sauces to go alongside.
LENTIL OLIVE CROQUETTES
Ingredients
Oil- 2 tsp
Butter-1 tsp
Boiled yellow lentils- ½ cup thick mixture
Refined flour-2 tsp
Garlic-1 tsp chopped
Onion-1 small chopped
Green chilies-1 tsp chopped optional
Salt to taste
Black pepper powder to taste
Mixed herbs-1/2 tsp
Black olives- 2-3 tsp chopped
Fresh parsley leaves- 2 tsp chopped
Chili flakes-1/4 tsp optional
veg stock -1/4 cup
Bechamel sauce-1/2 cup thickened
Mashed potato-1 cup
Grated cheese-2-3 tbsp.
Bread crumbs- ½ cup for binding + as needed for coating
Cornflour/ maida- 2-3 tsp as needed for binding + as needed for the batter to dip in the croquettes.
Oil- as needed to deep fry the croquettes.
To serve the croquettes:
Tomato ketchup / chili sauce/ mayonnaise / dips we desired.
Method
- Prepare all the ingredients as needed for the croquette recipe.
- Heat oil and butter in a pan, add in the flour and cook for 15 seconds using a whisk add in garlic and onions saute them for a few seconds, add in some veg stock/ water and little béchamel and mix well.
- Now add in the seasonings, herbs, chili flakes, green chilies if desired. Add in the thick lentil mixture, mix well and add in the sliced black olives as well.
- Add in the grated cheese and turn off the flame. Add in the mashed potatoes, chopped parsley leaves and little maida, cornflour powder and combine it all well to form a dough like texture in the pan, the sides need to be coming out clean as we mix it all well.
- Remove the mixture onto a greased plate, allow to cool for a few seconds. Apply little oil on the fingers and start dividing the mixture into equal small portions, shape them into a cylindrical pattern and press and bind well.
- Chill the croquettes in the fridge for around 20 mins, remove and dip in a coating thick batter of maida/ corn flour and water followed by a coating of bread crumbs, pat them well and remove excess crumbs. Allow the croquettes to chill one more time for 10-12 mins.
- Heat up oil to deep fry in the meantime and on a medium high flame we can start frying the prepared croquettes to a nice golden brown color, remove onto a kitchen paper/ tissue and drain off the excess oil.
- Arrange the fried chicken croquettes on a serving plate or platter and offer the dips and sauces to go alongside.
MAC- N- CHEESE CROQUETTES
Ingredients
Oil- 2 tsp
Butter-1 tsp
Boiled macaroni pasta- 1 and a half cup
Refined flour-2 tsp
Garlic-1 tsp chopped
Onion-1 small chopped
Green chilies-1 tsp chopped optional
Salt to taste
Black pepper powder to taste
Mixed herbs-1/2 tsp
Black olives- 2-3 tsp chopped
Fresh parsley leaves- 2 tsp chopped
Chili flakes-1/4 tsp optional
veg stock -1/4 cup
Bechamel sauce-1/2 cup thickened
Mashed potato-1/4 cup
Boiled chopped eggs-1 -2 no
Grated cheese-2-3 tbsp.
Bread crumbs- ½ cup for binding + as needed for coating
Cornflour/ maida- 2-3 tsp as needed for binding + as needed for the batter to dip in the croquettes.
Oil- as needed to deep fry the croquettes.
To serve the croquettes
Tomato ketchup / chili sauce/ mayonnaise / dips we desired.
Method
- Prepare all the ingredients as needed for the croquette recipe.
- Heat oil and butter in a pan, add in the flour and cook for 15 seconds using a whisk add in garlic and onions saute them for a few seconds, add in some veg stock/ water and little béchamel and mix well.
- Now add in the seasonings, herbs, chili flakes, green chilies if desired. Add in the macaroni pasta mix well and add in the chopped eggs as well.
- Add in the grated cheese and turn off the flame. Add in the mashed potatoes, chopped parsley leaves and little maida, cornflour powder and combine it all well to form a dough like texture in the pan, the sides need to be coming out clean as we mix it all well.
- Remove the mixture onto a greased plate, allow to cool for a few seconds. Apply little oil on the fingers and start dividing the mixture into equal small portions, shape them into a cylindrical pattern and press and bind well.
- Chill the croquettes in the fridge for around 20 mins, remove and dip in a coating thick batter of maida/ corn flour and water followed by a coating of bread crumbs, pat them well and remove excess crumbs. Allow the croquettes to chill one more time for 10-12 mins.
- Heat up oil to deep fry in the meantime and on a medium high flame we can start frying the prepared croquettes to a nice golden brown color, remove onto a kitchen paper/ tissue and drain off the excess oil.
- Arrange the fried chicken croquettes on a serving plate or platter and offer the dips and sauces to go alongside.
MIX VEGGIE HERBED CROQUETTES
Ingredients
Oil- 2 tsp
Butter-1 tsp
Boiled carrots/ beans/ peas/ cauliflower- 1 and a half cup mix
Refined flour-2 tsp
Garlic-1 tsp chopped
Onion-1 small chopped
Green chilies-1 tsp chopped optional
Salt to taste
Black pepper powder to taste
Mixed herbs-1/2 tsp
green olives- 2-3 tsp chopped
Fresh parsley leaves- 2 tsp chopped
Jalapenos- 2-3 tsp chopped
Chili flakes-1/4 tsp optional
veg stock -1/4 cup
Bechamel sauce-1/2 cup thickened
Mashed potato-1/4 cup
Boiled chopped eggs-1 -2 no
Grated cheese-2-3 tbsp.
Bread crumbs- ½ cup for binding + as needed for coating
Cornflour/ maida- 2-3 tsp as needed for binding + as needed for the batter to dip in the croquettes.
Oil- as needed to deep fry the croquettes.
To serve the croquettes
Tomato ketchup / chili sauce/ mayonnaise / dips we desired.
Method
- Prepare all the ingredients as needed for the croquette recipe.
- Heat oil and butter in a pan, add in the flour and cook for 15 seconds using a whisk add in garlic and onions saute them for a few seconds, add in some veg stock/ water and little béchamel and mix well.
- Now add in the seasonings, herbs, chili flakes, green chilies if desired. Add in the boiled lightly mashed veggies mix well and add in the jalapenos and olives as well.
- Add in the grated cheese and turn off the flame. Add in the mashed potatoes, chopped parsley leaves and little maida, cornflour powder and combine it all well to form a dough like texture in the pan, the sides need to be coming out clean as we mix it all well.
- Remove the mixture onto a greased plate, allow to cool for a few seconds. Apply little oil on the fingers and start dividing the mixture into equal small portions, shape them into a cylindrical pattern and press and bind well.
- Chill the croquettes in the fridge for around 20 mins, remove and dip in a coating thick batter of maida/ corn flour and water followed by a coating of bread crumbs, pat them well and remove excess crumbs. Allow the croquettes to chill one more time for 10-12 mins.
- Heat up oil to deep fry in the meantime and on a medium high flame we can start frying the prepared croquettes to a nice golden brown color, remove onto a kitchen paper/ tissue and drain off the excess oil.
- Arrange the fried chicken croquettes on a serving plate or platter and offer the dips and sauces to go alongside.
On a concluding note
The concept of croquettes is no doubt a part of continental cuisine and style but it can be a good option to try when it comes to innovative and or creative aspects being attached to it. A few of my works turned out amazing with this concept for instance some leftover chicken tikka, finely chopped in combination with some schezuan chutney, some mashed potato, fresh coriander all bound up together into a croquette fashion and served with a pesto mayo chutney is just so tempting to the palate! Let us all keep our vision beyond the horizon and experiment with food as much possible to entice the taste buds of not only our loved ones but also our valued guests and food connoisseurs!
Celebrity Master Chef Dr Kaviraj Khialani is a Mumbai-based hotel-restaurant and food consultant. He is specialised in over 33 international cuisines and has quality experience with hotels and airlines as a part of his long journey of over two decades in his chosen field. Chef Kaviraj is a renowned author, academician, food designer, writer and has also been awarded several national awards and global recognitions for his talent & outstanding achievements. Besides having been featured on several food shows on ColorsTV and Star Plus he is a mentor, coach and guide to aspiring to be future chefs and hoteliers of tomorrow.
He can be contacted at twitter: @kaviraj_chef, Mobile: 91 9820939336. Mail: chefkaviraj249@gmail.com
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