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Arrange the croquettes on the prepared baking sheet and refrigerate until chilled, about 10 minutes. 6. Fill a large, deep skillet with 1/2 inch of vegetable oil and heat until shimmering. Working in 2 batches, fry the croquettes over high heat, turning once or twice, until golden all over, about 4 minutes; drain on paper towels.
A 17th-century recipe for croquettes (croquets) by François Massialot binds a filling of meat, truffles, marrow, bread crumbs, and cheese with egg, then breads and fries them in lard. They may be as large as an egg or as small as a walnut, and can be served as an hors-d'œuvre or as a garnish. [10] They are mentioned in a 1706 English dictionary.
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Variations can depend on what type of fish is used; how finely chopped the fish is; the use of milk or water; the use of flour or boiled potatoes; the use of eggs, egg whites, or no eggs; the cooking method (boiling, frying, or baking); and the inclusion of other ingredients (for example, shrimp, bacon, herbs, or spices).
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Grits are eaten with a wide variety of foods, such as eggs and bacon, fried catfish, shrimp, salmon croquettes, or country ham. [17] Shrimp and grits is a traditional dish in the coastal communities in the South Carolina Lowcountry and Georgia's Lower Coastal Plain. [18]
These soulful recipes are worthy of any occasion — big or small. ... Jocelyn Delk Adams shares sweet Southern recipes: Glazed salmon and pound cake. Jocelyn Delk Adams. February 1, 2024 at 3:24 PM.
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