OK. You bought the air fryer when they told Miles the fih daily, ;\please?re in the Galley was going to lead either to shutting the place down or finding something that avoided using large Lodge skillets filled with an inch of fiery oil that otherwise well-intended people could cascade into minor localized flames. Accordingly, we are no longer to be utilized in the 4th Floor Galley. The key to this solution was the purchase of an air-fryer, but there was the short problem of figuring out how to work it.

The start of this week was getting cleared up and stocked for the beginning of the 4th quarter coming on Wednesday. one was a Sunday after the Big Week. The Boomers who went to vote on Friday were back and a little frazzled right through Happy Hour on Saturday. I was able to mobilize two food groups- Rocket and Splash- to do the major assembly on a couple batches of croquettes in their protein groups that can slide into the new freezer of Who doesn’t love croquettes? These little fried wonders are crispy on the outside and creamy on the inside, classic small breadcrumb-coated bites often made from mashed potato or béchamel and rooted in Spanish and French cuisine are wrapped with agile fingers into small breadcrumb-coated bites usually made with a base of mashed potatoes or béchamel that highlight their heritage in both Spanish and French cuisine. \

We remember that one Sunday when we got a bit carried away with leftovers and put them to good use., ready for a th Croquettes were the star of our kitchen show, and making them in the air fryer isrit-five minute serving with only a couple turns in the Galley.

Having one Fixin’ Mixin’ session a month for something that can fold a couple frozen ready no-work center course that just need a chopped green wedge with the salad garnish left from yesterday to slide all together and have everyone smiling as the end of the Fiscal Year drops down on us on Wednesday. though aor augmented meals is special!

a total lifesaver. That cleared out useful leftovers from the grill and settled out some of the items in the weekly pull up from the freezers in the garage.

“We skip the greasy mess!” is what I shout when we start making the mess. But keeping it simple, with the Croquettes already rolled, frozen and ready for the air fryer makes it easy to AAEMBLE couple sides and pour a nice glass of wine.

These Croquettes are perfect for snacking, side dishes, or just impressing the Inters who are looking for a few authentic credits issues directly from us and certified through an authentic trade educational institute that recognizes several of the advanced degrees on our trial faculty. Which as unlikely as it might seem, includes Harvard and three other Ivys or green-tinged Big Ten franchises.

This mass rolling session on a pleasant Sunday gave me an afternoon feeding and two quick snacks that can be ready as soon as the first round of drinks is done being passed around if you have a couple dozen mixed up by protein. It is even a relaxed way to talk about who actually wants dinner and from what direction it might be summoned.

The key is getting talented and motivated people at the table to get a bunch of work done and added to the freezers to keep the coming fiscal quarter plump and cooking!

ze it for thevent gets up prepped for several flash meals to feed people who just show up. Grab your ingredients, and let’s whip up some fun for those people in what is called our Socotra Ready Room.

Chairman Willie invites people in to see how the Creative Section works in times of Crisis and some of us were actually around to look busy, even if it was folding tasty things int nice rolls the ! If you’ve never made chicken or beef croquettes before, you’ll find that it’s a great way to reinvent a small amount of proteins in chicken, beef, or veggies with bacon into an entirely new meal.

If you catch Rocket as he is folding in some ground beef or the diced beef from the roasts last week, you will see a parallel assembly line of darker colors being folded into something rich and inviting!

Homemade croquettes are a classic dish that features a delightful combination of tender chicken, flavorful seasonings and a crispy exterior. Our chicken and beef preparation recipes include either chicken or beef with onions, green pepper and parsley. None of the protein groups are required, and the recipe can be done as a virgin. By making them at home, you can customize the ingredients to your liking and by who is hungry in the time it takes to move the morsels from Freezer to air-fryer.

Problem solving with a new technology? Some fried foods start to stale almost as soon as they come out of the oil but thankfully, croquettes are a welcome exception. A roux—a cooked mixture of flour, butter and milk—binds the ingredients together and keeps the croquettes moist. There’s nothing quite like the satisfaction of biting into the creamy interior of a warm, freshly fried croquette, and making them is an easy way to stretch a small amount of cooked chicken or friendly beef into a completely new meal.

NGREDIENTS

IFOR AIR FRYER CROQUETTES

Here’s the scoop on what you’ll need to whip up these little nuggets of joy:

Mashed potatoes: The base for your croquettes-leftover is great, but fresh works too!

Cheese: Because life is better with cheese-go for sharp cheddar or mozzarella for gooey goodness.
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Eggs: To help everything stick together and add a yummy richness.

Breadcrumbs: For that crunchy outer layer-panko works wonders if you want a super crunch.

Salt and pepper: A pinch of each to improve those flavors!

Optional fillings: Get creative! Chopped herbs, veggies, or meats can add a personal touch.

TIPS FOR AIR-FRYER CROQUETTE PERFECTION:

few handy tips to make sure your croquettes are the star of the show:

Chill it out: After mixing your potato mixture, let it chill in the fridge for about 30 minutes-this helps them hold their shape during cooking.

Shape it right: Roll them into small cylinders or balls; the size is up to you, but remember, the bigger they are, the longer they’ll take to cook! -aim for 1-1.5-inch pieces for a 10-12 minute cook time in a 400°F (200°C) air fryer.

SERVING SUGGESTIONS

Once your croquettes are crispy and golden, here’s how to serve them up:

Dipping delight: Serve with a side of ketchup, aioli, or your favorite dipping sauce for an extra flavor punch! Try a garlicky aioli for a creamy, tangy contrast.

Appetizer platter: Pair them with some delicious dips and veggies for a perfect party snack that’ll have everyone coming back for more! Try tangy aioli, smoky romesco, or crisp crudités for contrasting flavors and textures.

Fancy pants: Top with a sprinkle of fresh herbs or a drizzle of spicy sauce to whip out of the Galley with a flourish to impress your guests-pro chef status activated!

Have your people roll some out. It is the start of a new Quarter and we already voted!

Copyright 2026 Vic Socotra

www.vicsocotra..com

jayare303@aol.com
James R Reddig
28 September 2026

Rocket and Splash Air Fry the Croquettes

Rocket and Splash Air Fry the Croquettes