Croquette

A small portion of minced or mashed ingredients shaped, coated in breadcrumbs, and deep-fried until crisp. Fillings commonly include meat, fish, vegetables, or potatoes.

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Béchamel sauce: A thick sauce made by cooking flour and butter together, then whisking in milk. It binds many French-style croquette fillings into a shapeable mixture.
Spanish croqueta: A small Spanish fried food typically made from béchamel mixed with ingredients such as ham, chicken, or cod. It is a classic version whose creamy filling is shaped, breaded, and fried.
French cuisine: The culinary traditions and practices associated with France and its regions. Croquettes are commonly traced to French cooking and its classical sauce techniques.
Fritter: A piece of food coated in batter or mixed with batter and cooked by frying. Fritters share the fried, crisp format but are often bound by batter rather than shaped filling.
Breadcrumb: Small pieces of dried or toasted bread used as a coating or ingredient. Breadcrumbs form the croquette’s crisp outer layer during frying.
Dutch kroket: A Dutch breaded, deep-fried cylinder commonly filled with a thick meat ragout. It adapts the croquette form into a substantial snack often served in a bun.
Antonin Carême: A French chef and culinary writer who helped codify elaborate nineteenth-century cuisine. His era helped establish croquettes as a named form in French professional cooking.
Cutlet: A thin portion of meat or a meat substitute, often breaded and fried. Cutlets use a similar breading-and-frying method but usually retain a flatter, less mixed interior.
Breading: A coating of flour, egg, or crumbs applied to food before cooking. Croquettes use breading to protect the filling and develop a browned crust.
Japanese korokke: A Japanese breaded and fried patty, often made with mashed potato, ground meat, or vegetables. It shows how potato became a defining croquette filling in Japan.