Croquetas
“Creamy Spanish bechamel fritters flavored with ham or cod, breaded and fried to golden perfection.”
Flour
Butter
Milk
Ham
Onion
EggWhere it comes from
Croquetas are a cherished Spanish tapas dish with origins in the 19th century, reflecting the country's culinary creativity in using leftover ingredients. These creamy fritters are typically filled with ham or cod, showcasing Spain's love for rich, savory flavors. Interestingly, croquetas have become a symbol of comfort food, often enjoyed in casual gatherings.
On the Palate
How it's made
7 steps · Show ↓37 min active · 30 min waiting
How it's made
7 steps · Show ↓- 13 min
In a medium saucepan, melt the butter over medium heat until it starts to foam and sizzle. Add the finely chopped onion and cook until translucent and fragrant, about 3 minutes.
Watch outDon't let the onions brown; they should remain soft and translucent.
- 22 min
Sprinkle in the flour, stirring constantly to form a roux. Cook for 2 minutes until the mixture is pale golden and smells nutty.
Watch outEnsure the roux doesn't darken too much; it should remain a light golden color.
- 35 min
Slowly pour in the milk, whisking continuously to avoid lumps. Cook until the béchamel thickens and coats the back of a spoon, about 5 minutes.
Watch outWhisk constantly to prevent the béchamel from clumping or burning.
- 42 min
Stir in the finely chopped ham, nutmeg, and any other desired fillings like cheese or vegetables. Cook for another 2 minutes until everything is well incorporated.
- 50 min
Spread the mixture onto a baking sheet and let it cool until firm enough to handle, about 30 minutes.
- 610 min
Shape the cooled mixture into small logs or balls. Dip each piece into beaten egg, then roll in breadcrumbs until fully coated.
- 715 min
Heat oil in a deep pan to 350°F (175°C). Deep-fry the croquettes in batches until golden brown and crispy, about 3 minutes per batch. Drain on paper towels.
Watch outEnsure the oil is hot enough; otherwise, the croquettes will absorb too much oil and become greasy.
