Croquetas (6) Recipe

Prepare equipment: measure ingredients, have a rubber spatula, saucepan, small skillet, baking sheet lined with parchment, and three shallow bowls ready for dredging.

Sweat onion and garlic

In a small skillet over medium-low heat add 1 teaspoon olive oil (from Filling section) and the finely minced onion. Cook, stirring, until translucent and soft, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Remove from heat and set aside to cool slightly.

Make roux

In a medium heavy-bottomed saucepan melt 3 tablespoons unsalted butter over medium heat. Add 3 tablespoons all-purpose flour and whisk continuously for about 1.5–2 minutes; the mixture should bubble but not brown (cook slightly to remove raw flour taste).

Add liquids

Gradually whisk in 2 cups whole milk, adding a few tablespoons at a time to keep the roux smooth. Also whisk in 1/4 cup stock (optional) if using for extra flavor. Continue whisking until the mixture thickens and comes to a gentle simmer, about 5–7 minutes.

Season and finish bechamel

Reduce heat to low and stir in the cooked onion and garlic, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/8 teaspoon freshly grated nutmeg. Simmer gently 1–2 minutes, stirring, then remove from heat. Taste and adjust seasoning if needed.

Prepare chosen filling

If using Serrano ham: finely chop 3 oz and fold into the warm bechamel. If using cooked chicken: finely shred 3 oz cooked poultry and fold into the bechamel. If using mushrooms: heat 1 teaspoon olive oil in a small skillet over medium-high heat; add 4 oz finely chopped cremini mushrooms and a pinch of salt. Cook until their moisture has evaporated and they begin to brown, about 6–8 minutes. Cool slightly and fold into the bechamel.

Adjust texture

Stir the combined filling until fully incorporated and smooth. The mixture should be thick enough to shape—soft but not runny. If too thin, simmer gently 1–2 minutes to reduce; if too stiff, whisk in up to 1 tablespoon milk at a time.

Chill

Transfer the filling to a shallow dish, smooth the top, cover tightly with plastic wrap pressed directly onto the surface to prevent a skin, and refrigerate at least 2 hours (or up to overnight) until firm. For quicker chilling, spread on a rimmed baking sheet and freeze 30–45 minutes to firm.

Set up dredging station

Place 3/4 cup flour in one shallow bowl. Beat 2 large eggs in a second bowl. Place 1 cup breadcrumbs in a third bowl.

Shape croquetas

Use two spoons or lightly floured hands to scoop about 2 tablespoons of chilled filling per croqueta (this recipe yields 6 croquetas). Roll into a cylinder about 2 to 2.5 inches long or form small ovals. Place on the parchment-lined tray. Keep hands slightly floured to prevent sticking.

Dredge

Lightly dust each croqueta in flour, tapping off excess, then dip in beaten egg, allowing excess to drip, and finally coat evenly with breadcrumbs. For a sturdier crust, repeat the egg and breadcrumb step for a double coating. Place finished croquetas on the tray and refrigerate 15–20 minutes to set the coating (or freeze 10 minutes).

Heat oil

Pour neutral oil into a medium skillet or saucepan to a depth of about 1 to 1.5 inches (approx. 2 cups). Heat over medium-high to reach 350°F (175°C). If you don’t have a thermometer, test with a breadcrumb: it should sizzle and brown in about 30–45 seconds.

Fry

Fry croquetas in batches (do not overcrowd) about 2–3 minutes per side, turning gently with a slotted spoon or tongs, until golden brown and crisp. Total cook time per batch ~4–6 minutes depending on size. Maintain oil temperature between 330–360°F (165–180°C).

Drain and garnish

Transfer fried croquetas to a paper towel–lined tray to drain for a minute. Sprinkle with a pinch of kosher salt and optional chopped fresh parsley.

Serve hot as tapas with lemon wedges, alioli, or a light tomato jam. Croquetas are best eaten the same day; to reheat, bake at 350°F (175°C) for 8–10 minutes or re-fry briefly until warmed through and crisp.