This is the
searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.
Just type in the word that you're looking for and press enter or click on search.
There are other types of search; see search help for more information.
The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian
A cookbook, featuring Suzy's favourite recipies, is available. People who are interested should contact Mun Flint. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
Description: A small cylinder of food, prepared and cooked, bound with thick sauce and then cooled, coated in egg and breadcrumbs and deep-fried. These may be served as an accompaniment to any of a variety of dishes and are most likely to be made with potato or vegetables, though they also may be made with cheese, or meat or fish and may even be made with fruit as a dessert. Sweet croquettes can be made with chopped fruit in crème pâtissière.
Most frequent country: Widespread
See places: French food and cuisine
See foods and dishes: crème pâtissière