"Croquettes are prepared in different ways in different countries. In the United States "Boardwalk" fish cakes and crab cakes, eaten on the east coast of the United States, are essentially croquettes. They consist, respectively, of chopped fish or crab meat, mixed in a buttery dough which is then breaded and deep-fried."
"A deviled crab (croqueta de jaiba) is a particular variety of a blue crab croquette from Tampa, Florida. The crab meat is seasoned with a unique Cuban-style enchilada or sofrito sauce (locally known as "chilau"), breaded with stale Cuban bread crumbs, formed into the approximate shape of a prolate spheroid, and fried. It is meant to be eaten with one hand. It originated in the immigrant community of Ybor City during a cigar workers strike in the 1920s and is still very popular in the area."
"Other types of crab and fish croquettes are made throughout the southern U.S., especially in coastal states such as Louisiana where seafood dishes are common staples. These varieties have different seasonings and shapes, with some served inside the scooped-out shell of the crab."
"A traditional New England/Northeastern United States preparation uses ham, usually of the maple-cured variety, along with pre-cooked mashed potato (often mixed with some mild seasonings and a bit of milk or butter for a smoother consistency) for the outer roll. These are dipped in crumbed breading, and sautéed or fried in a small skillet using butter. Typically, these are most common during the Thanksgiving-to-Christmas holiday season as one of several ways to use up leftover holiday ham."
 | "Another croquette dish popular across much of the American South is salmon croquettes. Any canned fish - usually salmon or mackerel, although canned tuna is also used in some recipes (although the dish is often colloquially referred to as "salmon croquettes" or "salmon patties" regardless of the actual fish used) - is mashed by hand to break up any fish bones and give the fish meat a smoother consistency, then combined with a binder and various seasonings. |
"The binder can be any starch such as flour, cornmeal, matzo meal, ground crackers of any type, even white rice or oatmeal - although these latter variations are not as common, and are mostly limited to the northern U.S. Chopped eggs, parsley, and Parmesan cheese may also be added. The mixture is then shaped into rounded patties for pan- or deep-frying; corn or peanut oil are the most commonly used frying oils in the southern U.S., but canola, safflower, or olive oil are also used, and some recipes call specifically for pan-frying in butter or margarine."
| From wikiHOW |
| How To Make Chicken Croquettes |
| 4 tbsps butter 1/2 cup plain flour 1 cup milk 1 roast chicken breast chopped 1 clove garlic,finely chopped | 1 egg,beaten 1 cup fresh white bread crumbs vegetable oil,for deep-frying salt and ground black pepper fresh parsley,to garnish lemon wedges to serve |
For basic thick white sauce: Melt the butter in a small pan over a low heat.Add the flour and cook gently,stirring constantly,for 1 minute. Gradually add the milk whisking constantly to make a smooth,very thick sauce. To avoid white sauce turning lumpy make sure you cook the butter and flour properly before adding the milk. Mix the chicken with the sauce. Season with garlic,salt and pepper to taste. Leave it to cool completely. Shape the mixture to eight even-sized sausages,then dip each in egg and then in the breadcrumbs. Deep-fry in hot oil for 4 minutes until it becomes crisp and golden. Drain on kitchen paper and serve garnished with parsley and lemon wedges.
Text Credits: Wikipedia || wikiHOW
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