Sta su kroketi? (What are croquettes?)

Kroketi su male, oblikovane porcije hrane (najčešće valjkastog ili ovalnog oblika) koje se prave od: 

• pire krompira ili krompira,
• mesa, ribe ili povrća (za punjenje ili mešavina*)

* Videti dole “Vrste kroketa”.

Zatim se uvaljaju u prezle i prže ili peku dok ne postanu hrskavi spolja. Unutra su mekani, a spolja hrskavi.

 Odakle potiču kroketi? 

Reč kroket dolazi iz francuskog jezika. Francuski: “croquette”, od glagola croquer što znači „hrskati” ili „grickati”. Bukvalno značenje je nešto kao „hrskava grickalica”.

Kroketi su nastali u Francuskoj, a kasnije su se proširili po Evropi, posebno u: 

• Holandiji
• Španiji
• Belgiji
• Italiji
• Japanu (gde postoje njihove verzije)

 Kroketi mogu biti: 

1. Krompir kroketi: pire krompir, jaje, začini. Cesto punjeni sirom ili šunkom.

2. Mesni kroketi: mleveno meso (piletina, govedina, svinjetina). Cesto u obliku valjka.

3. Riblji kroketi: tuna, bakalar ili losos. Popularni u mediteranskoj kuhinji.

4. Povrtni kroketi: spanac - kroketi od spanaca, brokoli, grašak, šargarepa. Cesto fit varijanta.

5. Sirni kroketi: punjeni ili bazirani na kačkavalju, mocareli itd. Najhrskaviji i najtečniji iznutra.

6. Ljuti kroketi sa zacinima: krompir, sir ili meso, cili, paprika, halapenjo ili ljuti sosevi. Hrskavi spolja, pikantni i puni začina iznutra.

7. Regionalne verzije:

• Holandija: kroketten (često sa goveđim raguu punjenjem).
• Spanija: croquetas (kremaste, sa bešamel sosom i šunkom).
• Japan: korokke (krompir i meso, često vrlo mekani unutra)

 Vrste kroketa 

1. Punjeni kroketi (fil u sredini)

To znači da imaš spoljnu masu i unutra dodatak - punjenje.

Primer: 

spolja pire krompir, a unutra sir, šunka, meso ili povrće.

2. Mešani kroketi (sve je pomešano u jednoj masi)

Ovde nema posebnog punjenja, nego je sve pomešano: krompir, sir, začini zajedno ili meso, krompir zajedno u jednoj smesi. Pa se onda oblikuju i prže ili peku.

Kroketi mogu da se koriste na mnogo načina, od priloga do glavnog jela ili grickalice.

 Najčešće upotrebe kroketa: 

1. Kao prilog uz meso

Odlično idu uz pohovanu piletinu, šnicle, burgere, ćevape ili ribu.

2. Kao koktel zalogaji ili grickalica

Služe se uz soseve poput kečapa, majoneza, aiolija, roštilj sosa (BBQ) ili ljutih soseva za umakanje.

3. U brzoj hrani i ulicnim obrocima

Često su deo kombinovanog jelovnika uz pljeskavice, virsle i sendviče.

4. Kao vegetarijanski obrok

Kroketi od krompira, sira, povrća ili pečuraka mogu biti glavno jelo uz salatu.

5. Za doručak ili “spoj doručka i ručka” (en. brunch)

Mogu da se služe uz jaja, kobasice, sir i namaze.

6. Kao zamena za pomfrit

Hrskava alternativa klasičnom pomfritu, posebno iz rerne ili friteze na vruc vazduh (en. air fryer).

7. Za zurke i ketering varijante

Mini kroketi su popularni za rođendane, proslave i posluženja.

Croquettes are small, shaped portions of food (most often cylindrical or oval in shape) made from:

• mashed potatoes or potatoes,
• meat, fish or vegetables (for filling or mixture*)

* See below “Types of croquettes”.

They are then rolled in breadcrumbs and fried or baked until they are crispy on the outside. They are soft on the inside and crispy on the outside.

 Where do croquettes come from? 

The word croquet comes from the French language. French: "croquette", from the verb croquer meaning "to crunch" or "to nibble". The literal meaning is something like "crunchy snack".

Croquettes originated in France and later spread throughout Europe, especially in:

• Holland
• Spain
• Belgium
• Italy
• Japan (where there are versions of them)

 Croquettes can be: 

1. Potato croquettes: mashed potatoes, egg, spices. Often filled with cheese or ham.

2. Meat croquettes: minced meat (chicken, beef, pork). Often in the form of a roller.

3. Fish croquettes: tuna, cod or salmon. Popular in Mediterranean cuisine.

4. Vegetable croquettes: spinach - croquettes with spinach, broccoli, peas, carrots. Often fit variants.

5. Cheese croquettes: filled or based on cheese, mozzarella, etc. The crispiest and most runny inside.

6. Spicy croquettes: potatoes, cheese or meat, chilies, peppers, jalapeños or hot sauces. Crispy on the outside, spicy and full of spices on the inside.

7. Regional versions:

• Holland: kroketten (often with a beef ragout filling).
• Spain: croquetas (creamy, with bechamel sauce and ham).
• Japan: korokke (potatoes and meat, often very soft inside)

 Types of croquettes 

1. Stuffed croquettes (filling in the middle)

This means that you have an external mass and an internal addition - filling.

Example:

mashed potatoes on the outside, and cheese, ham, meat or vegetables on the inside.

2. Mixed croquettes (everything is mixed in one mass)

There is no special filling here, but everything is mixed: potatoes, cheese, spices together or meat, potatoes together in one mixture. Then they are shaped and fried or baked.

Croquettes can be used in many ways, from a side dish to a main course or a snack.

 The most common uses of croquettes: 

1. As a side dish with meat

They go well with fried chicken, steaks, burgers, kebabs or fish.

2. As cocktail bites or snacks

They are served with sauces such as ketchup, mayonnaise, aioli, barbecue sauce (BBQ) or spicy dipping sauces. 

3. In fast food and street meals

They are often part of a combined menu alongside burgers, hot dogs and sandwiches.

4. As a vegetarian meal

Potato, cheese, vegetable or mushroom croquettes can be a main dish with a salad.

5. For breakfast or brunch (combination of breakfast and lunch)

They can be served with eggs, sausages, cheese and spreads.

6. As a substitute for French fries

A crispy alternative to classic French fries, especially from the oven or air fryer.

7. For parties and catering options 

Mini croquettes are popular for birthdays, celebrations and parties.