Ham croquette, seafood croquette, boletus croquette, are just examples of a long list of preparations that begin with a béchamel sauce and end with careful frying in very hot, non-smoky oil, so that the croquette is fried and browned in the shortest possible time and does not fall apart. At the cook’s discretion it is the type of oil to use, although an olive oil will provideIn addition to flavor, its proven health benefits.
PATERNITY IN DISPUTE.
Italians and French fight to be the parents of the creature. In this sense, Italy takes the first point since it is very likely that the recipe for bechamel, to which the French chef François Pierre de la Varenne put the name of Louis de Bechamel, Marquis de Nointel and administrator at the court of the French king Louis XIV, was copied to Italian chefs.
With its current name, the first reference to the preparation of croquettes dates back to 1817.. That year, French chef Antonin Carême set out to surprise (obviously culinary) at a banquet in honor of the Prince Regent of England and the Archduke of Russia with a dish of béchamel covered in a thick, crunchy layer that he named croquettes à la royale (royal crisps). A novelty with which he proposed to pay homage to the royal guests and which has reached our days as a star tapa in bars and restaurants.
Italians and French are fighting to be the parents of the croquette.
Another theory claims that 1898 was the year of the birth of the “invention” and points to the founder of classical cuisine, the French chef Auguste Escoffie, as its creator.r. With these data it seems clear that the origin of the croquettesas we currently know them, is found in France, given the surnames of the cooks who have given it its name, the shape and characteristics with which it has come down to us.
THE CROQUETTES IN OUR DAYS.
The above corresponds to the information we found searching the internet for the word croquette. Search, by the way, which returns us more than six million entries. Digital pages ranging from recipes to make at home, to the funniest and most surprising curiosities and anecdotes about them.
Therefore, if we assume that virtual reality surpasses biological reality (at least in terms of the number of interactions), andWe are obliged to take a gastronomic product very seriously that has traditionally been a way of making use of leftovers from our tables, but which the passage of time has given it the category of culinary delicacy.
A change in its consideration initialed in the International Croquette Day It is celebrated every January 16, a date that is obviously not official and that remains on the calendar of lovers of good food as a nice anecdote.
By the way, congratulations to the Santerra restaurant in Madrid, winner of the VIII Best Joselito Ham Croquette Contest held within the framework of Madrid Fusión 2022. An authentic “Champions of croquettes” that each year rewards the balance between a creamy interior and a crunchy exterior no trace of fat, with the combination of flavors of the main ingredient, which gives the dish its nature, and the milky touch of bechamel.
As a curious detail we can point out that the popularity of the croquette has broken the borders of gastronomy and kitchens have reached football stadiums. A soccer game, invented by Andrés Iniesta, has been baptized as “making the croquette”. With this dribble the Spanish footballer left the opponent nailed with a quick change of the ball from one foot to the other. Something very similar to what a good cook manages to do with his guests by offering them quality croquettes.
CROQUETTES OR “COCRETES”?
For the end we have left the linguistic controversy between the two ways of referring to to the product and who has starred “brainy debates” on social networks.
In 2017, the Royal Academy of the Spanish Language (RAE) came up against a widespread rumor on the Internet according to which academics had approved the inclusion of “cocreta” as a valid way to refer to croquettes. The Academy was forced to deny it and take action on the matter by admitting the term croquette as the only correct option and qualifying the noun “cocreta” as typical of the vulgar language.
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A similar controversy occurred with those balls of meat or fish, which are eaten fried or stewed under the appropriate name of meatball and the common name of meatball.
In this case, the RAE clarified that, although “meatball” has been in its Dictionary since 1726, it is currently presented as an improper form of the educated language. This implies that, far from being accepted, the Academy discourages its use and recommends that of meatball.
