Simply Stunning Spanish Croquetas Recipe – Spanish Special
- Prep Time25 min
- Cook Time20 min
- Perform Time1 hr
- Total Time1 hr 45 min
For the Filling:
- 2 tablespoons olive oil or butter
- 1 small onion, finely chopped
- ¾ cup finely chopped jamón, cooked chicken, or cheese
- ½ cup all-purpose flour
- 2 cups whole milk, warm
- Salt and nutmeg, to taste
- Black pepper, to taste
For Breading & Frying:
- 2 eggs, beaten
- 1 cup breadcrumbs
- ½ cup all-purpose flour (for dusting)
- Oil, for deep frying
Make the Filling:
In a saucepan, heat olive oil or butter over medium heat.
Sauté onion until soft and translucent.
Stir in flour and cook for 1–2 minutes, forming a roux.
Gradually whisk in warm milk, stirring constantly to avoid lumps.
Cook until thick and creamy.
Stir in ham, chicken, or cheese. Season with salt, pepper, and a pinch of nutmeg.
Spread mixture on a tray and let it cool, then refrigerate for at least 1 hour.
Shape the Croquetas:
Once chilled, scoop small portions and roll into cylinders or ovals.
Dust each with flour, dip in beaten egg, and coat in breadcrumbs.
Fry:
Heat oil in a deep pan (about 175°C / 350°F).
Fry croquettes in batches until golden brown—about 2–3 minutes.
Drain on paper towels.
Serve:
Serve hot with aioli, spicy tomato sauce, or as part of a tapas spread with olives, manchego, and wine.
Recipe Notes :
Fillings : Try variations like mushroom, blue cheese, or tuna for a twist.
Texture Tip : The filling should be thick enough to hold shape after chilling.
Make Ahead : Croquetas freeze well—bread them first, then freeze. Fry straight from frozen.
Serving Style : Pair with Spanish wine or sangria for the ultimate tapas experience.
Crispy Tip : Double-coat in breadcrumbs for extra crunch.
