When you think of Spanish food, the first thing that generally comes to mind is paella or potato tortilla. However croquetas (especially in Andalucía) are a staple on the tapas menu, and a delicacy I was lucky to learn how to make. My adopted Spanish family invited me into the kitchen to learn how to make the best Spanish croquetas I’ve ever tasted!
Ingredients
- 1 onion, finely chopped
- 300g chicken breast, finely chopped
- 150g chopped ham
- 1/3 – 1/2 cup olive oil***
- 1 ½ chicken stock cube
- 6 – 8 spoons of plain flour***
- 500 – 750ml milk***
- 2 – 3 eggs***
- breadcrumbs***
*** Being an authentic recipe, Antonio has taught me this completely from memory (no written recipe). Therefore, the amounts of these ingredients will vary, and it is a matter of trial and error, adding and mixing to get the right consistency. Always start with less and add more as needed.
Method
Fry onion in oil (allow the onion to be covered), on low heat, and stir slowly until clear.
Sizzle, sizzle, sizzle
Increase heat and add chicken and stir until half cooked through.
Allow the chicken to cook through
Add ham and reduce heat.
Add a pinch of salt and stir. Make sure there is enough oil to soak up the flour when added (so a little excess).
See that oil? It should all be eventually soaked up
Add broken up stock cube and mix well.
Gradually add flour and stir. There should be enough flour to soak up all the excess oil and allow the mixture to thicken.
It will taste better than it looks!
Cook for a few minutes until properly mixed and the result should be a paste-like texture.
The flour should have absorbed all the oil at this stage
Gradually add milk and stir until the mixture is white, thick and sticky (on medium heat). This should take up to 10 minutes.
If the mixture is still runny, or there is still evidence of oil present, add more flour (as the mix needs to have a dry, paste-like consistency).
It should be a thick, almost glue-like, creamy texture.
Empty into a pie dish, and smooth out the mixture (to be 2- 3cm thick), and allow to cool in the fridge (best overnight).
If there is still oil pooling on the surface, you can remove it with a paper towel.
And now to cool…
Once cooled, cut and form the mixture into 5 – 6 cm rolls.
Dip them in egg and cover in breadcrumbs.
Time to get your hands dirty!
Fry in a frypan, with enough oil to cover ¾ on med-high heat. Turn the croquetas in the oil to ensure they are cooked consistently.
The Spanish love their fried food
Enjoy! Best served with a mixed salad, tortilla, salmorejo or ajo blanco.
Crunchy and creamy croquetas
What are some of your favourite recipes you’ve picked up abroad or miss most from home? Comment below!
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YUM. Can’t wait to try some. Thanks for sharing the recipe. This will end up being a family favourite for generations, just like our Spring Rolls. Yum.
And just like the spring rolls, they can be a little messy and time consuming to roll, but they are worth it!
This is so exciting! Jake and I will definitely be making this 🙂
They are a bit of a hands on dish, but worth it in the end! Enjoy!
Love it! When I lived in Norway I used to drink this amazing hot blackcurrant drink all the time. I can’t remember the name but is one of the major things I miss!
Haha it’s funny the small things you miss from travels. We only left Spain 5 days ago and already miss these croquetas!