Introduction:

Croquetas are small, breaded and fried rolls filled with a creamy mixture of béchamel sauce and various ingredients. Originating in Spain, croquetas have become a beloved staple of Spanish cuisine, often served as tapas, appetisers, or part of larger meals. While traditionally made to use leftover meats, they now feature a wide range of fillings, from ham (jamón) to fish (pescado) or cheese (queso), making them a versatile dish enjoyed across Spain.

A Taste of History:

The origins of croquetas can be traced back to 18th-century France, where they were first known as croquettes. The dish was later introduced to Spain, where it gained widespread popularity and evolved to suit local tastes. Originally, croquetas were a practical way to use up leftovers, with the béchamel-based filling providing a rich, creamy texture. Over time, croquetas became a culinary favourite, offered in restaurants and homes alike. They are now a quintessential Spanish tapa, enjoyed at celebrations and family gatherings.

Key Ingredients:

• 100g unsalted butter (mantequilla)

• 100g all-purpose flour (harina de trigo)

• 500ml milk (leche)

• 150g cooked ham (jamón cocido) or other filling (chicken, fish, cheese, etc.)

• 1 egg (huevo)

• 100g breadcrumbs (pan rallado)

• Salt (sal) to taste

• Pepper (pimienta) to taste

• Nutmeg (nuez moscada) (optional)

• Olive oil (aceite de oliva) for frying

Preparation Guide:

1. Prepare the filling: finely chop the cooked ham or your filling of choice. set aside

2. Make the béchamel: in a saucepan, melt the butter over medium heat. add the flour and stir for a couple of minutes to create a roux. gradually whisk in the milk, ensuring no lumps form. cook until the mixture thickens, stirring constantly

3. Add flavour: season the béchamel with salt, pepper, and nutmeg if using. stir in the chopped ham (or chosen filling) and mix well. remove from heat and let it cool

4. Form the croquetas: once the mixture has cooled, take small portions and shape them into oval or cylindrical forms

5. Coat the croquetas: beat the egg in a bowl. dip each croqueta in the egg, then roll it in breadcrumbs to coat evenly

6. Fry the croquetas: heat olive oil in a deep frying pan over medium heat. fry the croquetas in batches until golden brown on all sides. remove and drain on paper towels to absorb excess oil

7. Serve: enjoy the croquetas hot as a tapas dish, appetiser, or part of a main meal

Special Ingredients:

• Filling: traditional fillings include ham (jamón), chicken (pollo), or fish like tuna (atún) or cod (bacalao). modern variations include cheese (queso) and vegetarian options like spinach (espinacas) or mushrooms (champiñones).

• Béchamel sauce: whisk continuously while adding milk to avoid lumps and achieve a smooth, creamy consistency.

Regional Variations:

• Andalusia: croquetas may include fillings like jamón ibérico (Iberian ham) or seafood, with a lighter, crispier texture.

• Castile: heartier croquetas with chicken or a mixture of meats are common.

• Catalonia: fillings may include seafood or seasonal vegetables, reflecting the region's culinary diversity.

• Basque Country: known for unique flavours, Basque croquetas often incorporate local cheeses and seafood like squid or clams.