Here is a recipe for deep-fried comfort food as we move from winter into spring
Croquettes are long, cylindrical or tube shapes of cooked meat or fish, with mashed potato, crumbed and deep-fried until crisp and golden.
Sometimes the filling could be bound with a béchamel or white sauce, which is my preference.
In French, “croquant” means crunchy or crisp, which describes the exterior once fried. Originally, croquettes were introduced to Spain from France. French croquettes use a potato base, while Spanish ones are made with a béchamel base. The Dutch also have their version, called kroketten and bitterballen; as the names indicate, these are ball-shaped, roughly walnut-sized, made with the same filling, then breaded and fried.
Croquettes or bitterballen are a popular savoury bar snack food, and great with…