Dish of the month: Croquettes (any shape!)

[Windigo]

I can't cap that.

For your information:

Kroket | Traditional Snack From Netherlands | TasteAtlas

 

[Morning Glory]

Even if tater tots are not breaded? To me it just seems like tater tots are a version of chips.

Oh - my ignorance. The photo Yorky posted looked as if they were breaded. We don't have Tater Tots in the UK.

 

[Milkduds]

I'm pretty sure I have never had a croquette. And considering they are deep fried that trend will probably continue. I do look forward to seeing all the entries, though!

 

[Morning Glory]

For your information:

Kroket | Traditional Snack From Netherlands | TasteAtlas

When they are served as a snack, do they also have a dip to go with them?

 

[Morning Glory]

I'm pretty sure I have never had a croquette. And considering they are deep fried that trend will probably continue. I do look forward to seeing all the entries, though!

Do you never eat deep fried food? They can be shallow fried, though I'm not sure that would reduce the fat.

 

[Morning Glory]

I'm thinking if using salt cod (because I have some). There is a Portuguese croquette using salt cod called bolinhos so I may do something along those lines.

 

[TastyReuben]

Oh - my ignorance. The photo Yorky posted looked as if they were breaded. We don't have Tater Tots in the UK.

The commercial tater tots we have here aren't exactly breaded, but they are mixed with flour (and other stuff), so maybe it's a grey area.

 

[TastyReuben]

I'm thinking if using salt cod (because I have some). There is a Portuguese croquette using salt cod called bolinhos so I may do something along those lines.

I saw those, but fish, so...no. However, I mentioned watching an episode of "French Food At Home," and that's exactly what Ms. Calder used...salt cod mixed with some potato, rolled in panko, pan-fried, and topped with a roasted pepper-onion-tomato mix.

 

[JAS_OH1]

The commercial tater tots we have here aren't exactly breaded, but they are mixed with flour (and other stuff), so maybe it's a grey area.

Yeah, Ore Ida, the inventor of the tator tot, uses some yellow corn flour as a binder.

 

[MypinchofItaly]

I'm pretty sure I have never had a croquette. And considering they are deep fried that trend will probably continue. I do look forward to seeing all the entries, though!

Good fried croquettes mostly depend on how they are fried. A deep-frying should gives a good final result because the oil is well used and it doesn’t enter in the croquette. If you use a little oil, they could tend to fried in a non good way, also risking to burn them.
And not frying them all together because this would low the oil temp, ruining the frying.

 

[MypinchofItaly]

I'm thinking if using salt cod (because I have some). There is a Portuguese croquette using salt cod called bolinhos so I may do something along those lines.

Ah, bolinhos de bacalhau! They are fantastic!

 

[MypinchofItaly]

These are broad beans croquettes I’ve made some time ago

 

[MypinchofItaly]

A sweet version of croquettes, they are very used in regions like Veneto, Liguria and Emilia Romagna. Fried milk-cream croquettes

 

[Mountain Cat]

I had to look up the definition of croquette, too. Probably not a type of food I would often desire to eat, but I'll try something or another.

 

[JAS_OH1]

Dep fried in peanut oil:

Sauerkraut balls