Croquetas recipe

croquetas recipe

croquets recipe

If there’s one dish that embodies the magic of Spanish comfort food, it’s Croquetas. These golden, crispy bites are the ultimate indulgence—creamy on the inside, crunchy on the outside, and utterly irresistible. Imagine a velvety béchamel sauce, packed with flavorful fillings like jamón serrano, chicken, or cheese, rolled into little logs, breaded, and fried to perfection. Each bite is a textural masterpiece, a perfect balance of richness and crunch that’s impossible to resist.

Croquetas are a staple of Spanish tapas bars, where they’re served piping hot alongside a cold beer or glass of wine. But they’re also a labor of love, often made at home for special occasions or as a way to use up leftovers. The secret to great croquetas lies in the béchamel—it should be thick enough to hold its shape but creamy enough to melt in your mouth. The filling options are endless, from classic ham to spinach and goat cheese, making them endlessly versatile.

Croquetas Recipe

Ingredients (Makes about 20 croquetas):

For the Filling:

  • 2 tbsp (30g) butter

  • 2 tbsp (20g) all-purpose flour

  • 1 cup (240ml) whole milk, warmed

  • 1 cup (150g) cooked ham, finely chopped (or substitute with chicken, cheese, or spinach)

  • 1 small onion, finely chopped (optional)

  • Salt, pepper, and nutmeg, to taste

For Coating:

  • 1 cup (120g) all-purpose flour

  • 2 eggs, beaten

  • 1 cup (100g) breadcrumbs

  • Oil, for frying

Instructions:

1. Make the Béchamel Filling:

  1. Melt butter in a saucepan over medium heat. Add onion (if using) and cook until soft, about 3-4 minutes.

  2. Stir in flour and cook for 1-2 minutes to form a roux. Gradually whisk in warm milk until smooth.

  3. Cook, stirring constantly, until the mixture thickens into a creamy béchamel.

  4. Add the chopped ham (or other filling) and season with salt, pepper, and a pinch of nutmeg. Mix well.

  5. Spread the mixture onto a tray, cover with plastic wrap, and refrigerate for at least 2 hours (or overnight) until firm.

2. Shape the Croquetas:

  1. Scoop about 1 tbsp of the chilled mixture and roll it into a small log or ball. Repeat with the remaining mixture.

3. Coat the Croquetas:

  1. Roll each croqueta in flour, dip in beaten egg, and coat with breadcrumbs. Place on a tray and refrigerate for 15-20 minutes to set.

4. Fry the Croquetas:

  1. Heat oil in a deep skillet or fryer to 350°F (175°C). Fry the croquetas in batches until golden brown, about 2-3 minutes.

  2. Drain on paper towels and let cool slightly before serving.

Pro Tips:

  • Filling Variations: Try chicken, cod, mushrooms, or cheese for different flavors.

  • Make Ahead: You can freeze uncooked croquetas and fry them straight from the freezer.

  • Oven Option: For a lighter version, bake at 400°F (200°C) for 15-20 minutes, flipping halfway.