Croquettes, or croquetas as they are known in Spanish, are one of the most beloved dishes in Spanish cuisine. These small, crispy balls of goodness are usually filled with creamy béchamel sauce and other delicious ingredients, such as ham, chicken, cod, or mushrooms. Croquettes are a common appetizer or snack in Spain, often served in bars or restaurants, but they can also be found in homes across the country.
The origins of croquettes are uncertain, but they are believed to have originated in France in the 18th century. Croquettes were initially made with leftover meat or fish and were shaped into small cylindrical forms. The dish quickly spread to Spain, where it became a staple of Spanish cuisine.
The perfect croquette has a crispy exterior that gives way to a creamy, smooth filling. To achieve this texture, the béchamel sauce should be made with whole milk, and the mixture should be allowed to cool before forming the croquettes. The croquettes are then coated in bread crumbs and fried until golden brown.
Croquettes can be made with a variety of ingredients, making them a versatile and delicious dish. The most common fillings are ham and chicken, but seafood croquettes, such as those made with cod or shrimp, are also popular. Vegetarian croquettes, made with mushrooms or spinach, are also available.
Croquettes are not only delicious, but they are also easy to make at home. With a little bit of patience and practice, anyone can make perfect croquettes. The key is to make sure the béchamel sauce is smooth and creamy, and to let it cool completely before forming the croquettes.
In Spain, croquettes are often served as tapas, small plates of food meant to be shared with friends and family. They can also be found on the menu in many Spanish restaurants, either as an appetizer or a main course.
In conclusion, croquettes are a delicious and versatile dish that has become a staple of Spanish cuisine. With their crispy exterior and creamy filling, they are sure to please any palate. Whether served as a tapa or a main course, croquettes are a must-try dish for anyone visiting Spain or looking to expand their culinary horizons.
Cooking recipes - How to chicken croquettes?
Ingredients
Béchamel sauce
- 40 g butter
- 40 g flour
- 500 ml whole milk
Filling for the chicken croquettes
- Salt
- Nutmeg
- A pinch of pepper
- 1 whole chicken breast (not filleted)
- 1 small fresh spring onion
- Extra virgin olive oil
Coating for the croquettes
- Beaten egg
- Breadcrumbs
How to make chicken croquettes
- Sauté the chicken breast
- Add a tablespoon of extra virgin olive oil to a frying pan.
- When it starts to get hot, add the chopped spring onion and fry over a medium heat until transparent.
- Cut the chicken breast into small cubes and add to the frying pan, cook for 10 minutes until the breast is done.
- Season with a little salt, pepper and nutmeg.
- Set aside.
- Add 500 ml of milk to a saucepan and bring to the boil.
- Remove from the heat, skim off any cream that may have formed and set aside.
- In the same frying pan as the chicken breast, melt the butter.
- Once melted, add the flour and toast for 3 or 4 minutes, stirring constantly. This step is important so that the croquettes do not taste like raw flour.
- Add the milk all at once, stirring constantly until the béchamel sauce begins to thicken. If you want it thicker, you can leave it for a couple of minutes more.
- Add the seasoned chicken and the spring onion and mix well.
- Pour the dough onto a plate and cover with cling film. It is important that the cling film is well stuck to the dough so that it does not crust.
- Place in the fridge for 4 hours so that the dough cools down and we can work with it better.
- Once the dough has cooled, shape the croquettes with two spoons, coat in breadcrumbs and beaten egg. Then breadcrumbs again.
- Finish shaping with your hands and place the croquettes on a tray.
- Put plenty of oil in a casserole dish and let it get very hot so that the croquettes absorb the minimum amount of oil and are crispy on the outside and creamy on the inside.
- Fry the croquettes four at a time.
- When they take on a nice golden colour, remove from the pan and leave on a plate with absorbent paper, so that some of the oil stays on the paper and they are not greasy, but just the opposite: crispy and creamy.
Ham Croquettes Recipe
Ingredients:
- 1/2 cup of butter
- 1/2 cup of flour
- 2 cups of whole milk
- 1/4 teaspoon of nutmeg
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 cup of cooked ham, finely chopped
- 2 eggs, beaten
- 1 cup of breadcrumbs
- Oil for frying
Instructions:
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Melt the butter in a large saucepan over medium heat. Once melted, add the flour and whisk continuously for 1-2 minutes until it forms a paste.
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Gradually pour in the whole milk, whisking constantly to prevent lumps from forming. Keep whisking until the mixture thickens and starts to come away from the sides of the pan.
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Add the nutmeg, salt, and black pepper and stir until well combined.
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Add the finely chopped ham to the saucepan and stir until well combined.
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Spread the mixture out on a tray and let it cool for at least 2 hours, or overnight in the fridge.
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Once the mixture has cooled and set, take a spoonful and shape it into a small cylinder shape with your hands.
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Dip each croquette first in the beaten egg and then in the breadcrumbs, making sure they are fully coated.
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Heat the oil in a deep fryer or a heavy-bottomed saucepan until it reaches 175°C.
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Carefully add the croquettes to the hot oil, frying in small batches until golden brown on all sides.
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Once cooked, remove the croquettes from the oil with a slotted spoon and place them on a paper towel to drain off any excess oil.
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Serve the ham croquettes hot with a side of aioli or other dipping sauce of your choice.
Enjoy your delicious homemade ham croquettes!
Cod Croquettes Recipe
Ingredients:
- 500 g of cooked and flaked cod
- 1/2 cup of butter
- 1/2 cup of flour
- 2 cups of whole milk
- 1/4 teaspoon of nutmeg
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 eggs, beaten
- 1 cup of breadcrumbs
- Oil for frying
Instructions:
-
Melt the butter in a large saucepan over medium heat. Once melted, add the flour and whisk continuously for 1-2 minutes until it forms a paste.
-
Gradually pour in the whole milk, whisking constantly to prevent lumps from forming. Keep whisking until the mixture thickens and starts to come away from the sides of the pan.
-
Add the nutmeg, salt, and black pepper and stir until well combined.
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Add the cooked and flaked cod to the saucepan and stir until well combined.
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Spread the mixture out on a tray and let it cool for at least 2 hours, or overnight in the fridge.
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Once the mixture has cooled and set, take a spoonful and shape it into a small cylinder shape with your hands.
-
Dip each croquette first in the beaten egg and then in the breadcrumbs, making sure they are fully coated.
-
Heat the oil in a deep fryer or a heavy-bottomed saucepan until it reaches 175°C.
-
Carefully add the croquettes to the hot oil, frying in small batches until golden brown on all sides.
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Once cooked, remove the croquettes from the oil with a slotted spoon and place them on a paper towel to drain off any excess oil.
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Serve the cod croquettes hot with a side of lemon wedges or other dipping sauce of your choice.
Enjoy your delicious homemade cod croquettes!
