Croquetas are a beloved part of Spanish cuisine, offering a crispy exterior that gives way to a creamy, savory interior. These little bites of joy are a common sight in tapas bars across Spain, often made with jamón (ham), chicken, or even seafood. The contrast of textures and the rich flavor of the béchamel make croquetas a favorite among locals and visitors alike. They’re perfect as an appetizer, a snack, or simply a small indulgence to enjoy with a cold drink.
Prep Time: 1 hour (includes chilling time)
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes
Ingredients:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/4 cup flour
- 1 cup milk
- 1/2 cup finely chopped cooked ham or chicken
- Salt and pepper to taste
- 2 beaten eggs
- Bread crumbs for coating
- Olive oil for frying
Instructions:
- Heat oil and butter in a pan, stir in flour to make a roux.
- Gradually add milk, stirring until thickened into a béchamel sauce.
- Mix in ham or chicken, season with salt and pepper.
- Spread mixture on a plate, chill until firm.
- Shape into small cylinders, dip in egg, then bread crumbs.
- Fry in hot oil until golden brown.
- Drain on paper towels and serve hot.
The history of croquetas in Spain can be traced back to the influence of French cuisine. They have become a staple in Spanish households and restaurants, with each region adding its own twist to the recipe.