Definition of the word croquette

The word "croquette" originated in French cuisine during the 19th century. Its exact origins are uncertain, but it is believed to be a derived word from the French verb "croquer," which means "to crunch" or "to crunch something between one's teeth." This may reference the texture of the croquette's crispy exterior, which contrasts with its soft interior. The first uses of the word croquette in written French literature can be traced back to the mid-1800s. Initially, the dish was defined as a type of fritter or dumpling, made with various meats, seafood, or vegetables, and often coated in breadcrumbs and fried. The popularity of croquettes grew rapidly in France during the late 19th century, and they became a common item on the menus of restaurants, cafes, and brasseries. Today, croquettes have become a fixture in international cuisine, with variations in both ingredients and preparation found in countries such as Spain, Italy, Portugal, and Germany. Despite their nomeclatural origins in France, the term "croquette" may now refer to a wide range of fried snacks, from the classic French dish, filled with ground meat or shellfish, to the modern gourmet versions, filled with truffles or caviar. Regardless of their filling, the common theme of the word croquette and the dish itself continues to be a crispy, satisfying bite that isn't difficult to crunch!