Pastitsio Croquettes
Crispy fried croquettes filled with béchamel and meat sauce
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Pastitsio itself is a relatively modern dish, influenced by Italian pasta bakes and French béchamel. The croquette adaptation is even more recent, blending traditional Greek flavors with a popular format found across Europe. It's a fusion of culinary influences.
While not a traditional Greek dish in its croquette form, it represents a modern adaptation of a beloved classic. It can be found in some tavernas or is often homemade.
Modern Twist on a Classic
The croquettes are a contemporary take on Pastitsio, reflecting a trend towards deconstructed or re-imagined versions of traditional dishes.
Appetizer or Snack
Unlike the main course that is Pastitsio, these croquettes usually function as an appetizer or a snack in informal settings.
The Pastitsio Croquettes offer a rich and savory flavor profile, combining creamy béchamel with a hearty meat sauce, all encased in a crispy fried shell.
The dominant flavor is savory, stemming from the meat sauce (typically lamb or beef) seasoned with cinnamon, allspice, and tomato. The béchamel provides a creamy, rich counterpoint, often subtly flavored with nutmeg. The crispy fried exterior adds a textural contrast and a slightly nutty flavor from the breadcrumbs.
Chill the Pastitsio Mixture
Ensure the Pastitsio mixture is thoroughly chilled before forming the croquettes. This helps them hold their shape during frying.
Use Fresh Breadcrumbs
Fresh breadcrumbs often provide a lighter and crispier coating than store-bought ones. Consider making your own from day-old bread.
Control the Frying Temperature
Maintain a consistent oil temperature (around 350°F or 175°C) to ensure the croquettes cook evenly and don't become greasy.
Drain Well
After frying, place the croquettes on a wire rack to drain excess oil, helping them stay crispy.
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