Croquettes (Croquetas)

Spanish style croquettes

Category
Tapas
Cuisine
Spanish
Serves
4-6
Time
15 minutes
From
Katie Button

croquettes

These are Spanish Croquettes (typically served as tapas in Spain), not the French kind. I give a base recipe, to which you add any flavourings that you like.

Ingredients

Base Recipe

  • 4 Tbsp butter
  • 1/2 cup finely chopped onion
  • 1/2 cup all-purpose flour
  • 1 1/2 cups whole milk
  • 1/4 cup heavy cream

Flavourings

  • Chopped cured ham (Serano, prosciutto, Black Forest etc.)
  • Chopped mushrooms (preferably a mix) sauteed with thyme and maybe garlic. Add some Trader Joe's mushroom powder too.
  • Chopped roast chicken, plus salt & pepper
  • Cheese (one that melts e.g. cheddar, gouda, brie, raclette) and chopped cooked bacon (not quite crispy)

Coating

  • 1 cup panko
  • 1 large egg
  • 1/3 cup all purpose flour

Instructions

  1. Melt the butter in a large saucepan over low heat
  2. Add the onion and cook, stirring occasionally, until translucent and soft but not at all browned, about 15 minutes
  3. Add the flour and cook, whisking continuously, just until the raw flour smell dissipates, about 1 minute
  4. Continue whisking while adding the milk a little at a time to prevent the mixture from clumping
  5. Whisk in the cream (if using)
  6. Bring to a boil over medium heat, then boil for 2-3 minutes, whisking the whole time
  7. Add whatever flavourings you are using and stir for 2 minutes
  8. Spread the mixture out on a baking sheet and refrigerate, uncovered, until cold or you are ready to roll
  9. Roll 1 heaping tablespoon of the croquette mixture into a football shape. It should be about 2" long and 1" in diameter in the middle
  10. Repeat with the remaining mixture. If the mixture softens, put back in the fridge until firm, along with any of the rolled croquettes
  11. Put all of the formed croquettes in the fridge while getting the coating ingredients ready
  12. Process the panko in a food processor into fine crumbs, then transfer to a shallow dish
  13. Beat the egg with 1 tablespoon water in another shallow dish
  14. Place the flour in another shallow dish
  15. Working with 4-5 pieces at a time, coat in flour and shake off excess, then coat with egg and let the excess drip off. Finally, dredge in the panko to completely cover
  16. Transfer to a foil-lined baking sheet. At this point, you can cover and refrigerate for up to 3 days, or freeze for up to 1 month
  17. When ready to cook, spray with canola oil and place under the broiler in the oven
  18. Cook until the croquettes start to brown, about 3 minutes. Remove the pan, flip the croquettes and return to the broiler for another 2-3 minutes, until browned and crispy on the outside
  19. Cool for at least 5 minutes before serving

Notes

  • These are traditionally deep fried, but I broil them in the oven to save some calories.
  • You can just use whole milk or half-and-half instead of milk and cream. Do not use skim/fat-free milk