Groquetas With Bread & Butter Recipe

Cook aromatics

In a medium saucepan over medium heat, melt 1 tbs of the butter. Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and soft, about 4–6 minutes. Add the minced garlic and cook 30 seconds more until fragrant.

Make roux

Reduce heat to medium-low. Add the remaining 3 tbs butter to the pan. Once melted, stir in 6 tbs flour and cook, stirring constantly, for 2–3 minutes to form a pale roux without browning.

Add liquids

Gradually whisk in the 1 cup stock until smooth, then slowly add the 3 cups of whole milk in a thin stream, whisking constantly to prevent lumps. Increase heat to medium and continue whisking until the mixture thickens and comes to a gentle simmer, about 6–8 minutes. The béchamel should be thick enough to coat the back of a spoon.

Finish filling

Stir in the chopped ham (or chosen protein), nutmeg, 1 tsp salt, and 1/2 tsp black pepper. Cook, stirring, for 1–2 minutes to combine. Taste and adjust seasoning. Remove from heat.

Chill

Transfer the mixture to a shallow dish, cover with plastic film pressed directly onto the surface to prevent a skin, and refrigerate until firm, at least 2 hours or up to overnight. The mixture should be cold and scoopable.

Shape croquetas

Line a tray with parchment. Using two spoons or your hands lightly floured, scoop about 2 tablespoons of the chilled filling and form into small cylinders or ovals (about 1.5–2 inches long). Place formed croquetas on the prepared tray. Repeat until all filling is used (yields about 18–22 croquetas). Keep them chilled while you set up the breading station.

Set up breading station

Place the 0.75 cup flour in a shallow bowl. Beat the 2 large eggs in a second shallow bowl. Place the 2 cups breadcrumbs in a third shallow bowl. Season the flour lightly with a pinch of salt and pepper to help flavor the crust.

Bread the croquetas

Working in batches, roll each chilled croqueta first in flour, shaking off excess; then dip in beaten egg; then roll in breadcrumbs, pressing gently so crumbs adhere. For an extra-crispy shell, repeat the egg and breadcrumb step for a double coating. Place finished croquetas back on the tray and chill for 15–20 minutes — this helps the coating set and prevents splitting when frying.

Fry

Pour about 1 cup oil into a heavy skillet to reach roughly 1/2 inch depth and heat over medium heat to 350°F (175°C) or until a breadcrumb sizzles immediately when dropped in. Fry croquetas in batches (do not overcrowd) for 2–3 minutes per side, turning gently with tongs, until golden brown and heated through. Adjust heat as needed to avoid burning; oil temperature should stay around 325–350°F. Transfer to a paper towel–lined plate to drain. If making ahead, keep warm in a 200°F (95°C) oven on a rack.

Prepare bread

While croquetas chill or fry, spread each bread slice lightly with the softened butter on one side.

Toast (optional)

For warm buttered bread, toast the slices in a skillet over medium heat butter-side down until golden and crisp, about 2–3 minutes, or place under a broiler for 1–2 minutes, watching carefully to avoid burning.

Finish & garnish

Arrange 3 buttered bread slices per serving on a platter. Place 6–8 warm croquetas alongside each portion. Sprinkle a little minced parsley over the buttered bread and croquetas if desired. Serve immediately with lemon wedges to squeeze lightly over the croquetas, if using.