French · Main · Hard
Croquetas
Creamy bechamel croquettes with ham or chicken, fried to a golden crunch. Spain's most beloved tapa, worth every step.
The whole recipe in 60 seconds
Croquetas, in 5 ideas
- The bechamel must be very thick or the croquettes will burst when fried
- Chilling overnight gives the best shape and texture
- Jamon croquettes are the classic, but chicken, cod, and mushroom all work
- Fry in small batches so the oil temperature does not drop
- The contrast of creamy inside and crunchy outside is the whole magic
What you need
Ingredients
- 4 tbsp butter
- 1/2 cup flour
- 2 cups milk, warmed
- 1 cup diced jamon or cooked chicken
- Pinch of nutmeg
- 2 eggs, beaten
- 1.5 cups breadcrumbs
- Oil, for frying
How to make it
Directions
- Make a bechamel: melt butter, whisk in flour, then gradually add warm milk until thick.
- Stir in the ham and nutmeg. Season well.
- Spread in a dish and chill at least 4 hours until firm.
- Shape into small logs, dredge in flour, egg, then breadcrumbs.
- Fry in 350 F oil until deep golden, about 3 minutes.
- Drain and serve hot.
Money saver. Use the ham bone or ends from your jamon for the filling; the trimmings are cheap and packed with flavor.