croquetas

Croquetas are small, fried snacks made from a thick béchamel-based filling that is enriched with ingredients such as meat, fish, or vegetables. The mixture is cooled, shaped into cylinders or ovals, breaded in flour, egg, and breadcrumbs, and then fried until golden.

The most common filling in Spain is jamón croquetas, made with chopped cured ham. Other popular varieties include pollo (chicken), bacalao (cod), pescado, setas (mushrooms), and espinacas (spinach). Regional and family recipes vary in seasoning and texture.

Preparation involves cooking a roux or béchamel, folding in the chosen filling, refrigerating the mixture until firm, then forming the shapes, coating with egg and breadcrumbs, and frying in oil (often twice for crispness). Croquetas can also be baked as a lighter option.

Croquetas are a staple of tapas menus and home cooking in Spain and in many Latin American countries, where they have numerous regional variations. They are also found in Portugal and other parts of the Iberian world. The dish emphasizes economical use of leftovers and adaptable fillings.

They are typically served hot with lemon, aioli, or a light dipping sauce, and are valued for their creamy interior and crunchy exterior.