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Croquetas, or croquettes, are one of Spain’s most beloved comfort foods, a small, crispy indulgence with a creamy, flavourful filling that captures the heart of Spanish cuisine. Found in tapas bars, family gatherings, and festive celebrations, croquetas are the perfect bite sized treat.
Each croqueta is crafted to be golden and crisp on the outside, with a smooth, melt n your mouth interior that highlights the flavours of classic Spanish ingredients.
What Are Croquetas?
Croquetas are small, deep fried morsels made from a rich, creamy filling encased in a crunchy breadcrumb coating.
While there are many variations, traditional Spanish croquetas are often filled with béchamel sauce mixed with ingredients like ham, chicken, cheese, or even salt cod, a nod to the country’s coastal influence.
These fillings are typically rolled into oval or round shapes, then coated in breadcrumbs and fried to achieve that signature crispiness.
Croquetas are a staple on Spanish tapas menus and are enjoyed across the country as a shared appetizer or a quick snack. Their combination of textures, the delicate crunch of the coating and the soft, creamy interior, makes them an irresistible choice for anyone seeking a taste of Spain’s culinary heritage.
Ingredients and Taste
The key to a perfect croqueta lies in its béchamel sauce, a mixture of butter, flour, and milk cooked into a creamy, thick filling. This sauce acts as the base, providing a silky texture and rich flavour that forms the heart of the croqueta.
Once the béchamel is made, diced Spanish ham (often jamón serrano), shredded chicken, or cheese is folded in to add flavour and texture. Salt cod, a traditional ingredient in coastal regions, is also a popular filling, giving the croquetas a subtle brininess that pairs beautifully with the creamy base.
The filled mixture is then shaped, coated in breadcrumbs, and fried to a golden crisp. This frying process seals in the creamy filling, creating a wonderful contrast between the crunchy exterior and the smooth, savoury interior.
With each bite, you get a symphony of flavours and textures, the rich creaminess of the béchamel, the savoury notes from the filling, and the satisfying crunch of the outer coating. Croquetas are often enjoyed with a squeeze of lemon or a side of aioli, adding brightness to the indulgent flavours.
A Taste of History
Croquetas have a long history that traces back to French cuisine, where the original croquette was created. Over time, Spain made this dish its own, adapting it with local ingredients and flavours to suit Spanish palates.
What started as a way to repurpose leftovers evolved into a celebrated part of Spain’s culinary repertoire. The use of jamón, chicken, or salt cod in croquetas reflects the resourcefulness and tradition in Spanish kitchens, where nothing goes to waste and each ingredient is valued.
Today, croquetas are a beloved staple across Spain, whether enjoyed in a family kitchen or ordered at a bustling tapas bar. They are especially popular during celebrations and holidays, often served alongside other classic tapas like tortilla española or patatas bravas.
Each region in Spain has its own take on croquetas, showcasing the diversity and creativity of Spanish cuisine.
Traditional Spanish Croquetas (Croquettes)
Serves: 4 people
Ingredients:
- 1 cup whole milk
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup finely chopped ham (or substitute with chicken, mushrooms, or cheese)
- Salt and pepper, to taste
- A pinch of nutmeg (optional, for a classic touch)
- 1 cup breadcrumbs
- 1 cup flour (for coating)
- 2 eggs, beaten
- Vegetable oil, for frying
Directions
In a medium saucepan, melt the butter over medium heat. Once melted, gradually add the flour, stirring constantly to create a smooth roux. Cook for 2–3 minutes, or until the flour is slightly golden, to remove the raw taste.
Slowly pour in the milk, whisking continuously to avoid lumps. Continue stirring until the mixture thickens into a smooth béchamel sauce, about 5–6 minutes. Aim for a consistency that is creamy but not too runny.
Add the finely chopped ham (or your chosen filling) to the béchamel sauce, along with salt, pepper, and nutmeg. Stir well to combine. Taste and adjust seasoning as needed, ensuring a balanced, flavourful filling.
Pour the mixture into a shallow dish and allow it to cool to room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 2 hours, or until the mixture is firm enough to shape.
Set up a breading station with three shallow bowls: one with flour, one with the beaten eggs, and one with breadcrumbs. With lightly floured hands, shape the chilled mixture into small cylinders or ovals, about 1–1.5 inches in diameter.
Roll each croquette first in flour, then dip in the beaten egg, and finally coat with breadcrumbs. Press the breadcrumbs gently to ensure they adhere well, which helps in achieving a crisp crust when fried.
In a deep pan or fryer, heat vegetable oil to 350°F (175°C). Carefully place the croquettes in the oil in small batches, frying for 2–3 minutes or until golden brown and crispy. Avoid overcrowding to maintain an even fry.
Remove the croquettes with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve warm, garnished with a sprinkle of fresh parsley if desired, and pair with a mild aioli or spicy dipping sauce to enhance the experience.
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