Croquetas, or croquettes, are a popular Spanish tapas dish with a history rooted in French cuisine. Introduced to Spain in the 19th century, croquetas quickly became a beloved snack.
Potato croquettes were a popular snack in the UK during the 1970s but they are now seeing a revival in popularity. The Spanish version typically uses béchamel sauce as a base, which is then combined with various fillings and deep-fried to golden perfection.
Popular fillings for croquetas
The fillings of croquetas vary widely across Spain. The most common croqueta fillings include jamón (ham), chicken, and cheese. However, the creativity in croqueta fillings is endless. Seafood like cod or prawns, mushrooms, and even spinach are also popular. Some regions use more local ingredients, giving croquetas a regional twist.
Regional preferences for croqueta fillings
Different regions in Spain have their own preferences for croqueta fillings:
- Madrid: Jamón croquetas are the most popular in the capital.
- Andalucia: Seafood croquetas, especially with prawns or cod, are a regional favourite.
- Catalonia: Cheese croquetas, particularly made with local cheeses, are common.
- Basque Country: Here, croquetas with a mix of meats or mushrooms are more prevalent.
Easy croqueta recipe to try at home
Ingredients:
- 50g butter
- 50g flour
- 500ml milk or bechamel
- 150g jamón (or your preferred filling) chopped finely
- 2 eggs, beaten
- Bread crumbs
- Salt and pepper
Instructions:
- Melt the butter in a pan, then stir in the flour to form a roux.
- Slowly add the milk or bechamel, stirring constantly, until thick.
- Add the filling of your choice (ham, cheese, etc.) and season with salt and pepper.
- Let the mixture cool, then shape it into small logs or balls.
- Dip each croqueta in the beaten eggs and roll them in bread crumbs.
- Fry in hot oil until golden brown.
Enjoy with a simple salad and a glass of wine of a beer.