Croquettes (crocchette)

Name: Croquettes (crocchette)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 24
Ingredients: Meat broth 1.67 cups; Type 00 flour 2 cups; Whole milk 1.7 cups; Fine salt to taste; Black pepper to taste; Onions 3.2 oz; Tuna in oil drained 8.8 oz; Extra virgin olive oil 3 spoonfuls; Eggs 1; Type 00 flour to taste; Breadcrumbs to taste; Peanut seed oil to taste; Whole milk 3 spoonfuls

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151

Calories per serving

Energy Kcal 151
Carbohydrates g 11.3
of which sugars g 1.3
Protein g 5.4
Fats g 9.4
of which saturated fat g 2.09
Fiber g 0.4
Cholesterol mg 18
Sodium mg 139

Difficulty: Easy
Prep time: 20 min
Cook time: 20 min
Makes: 34
Cost: Average
Note + the resting time

PRESENTATION

Spanish croquetas are really a must-try snack you’ll find in bars all over southern Spain. Really, they are everywhere. Often paired with a cold beer and a plate of tortilla de patatas. What sets these bites apart is how the croquetas recipe relies on a creamy béchamel base, unlike crocchette which use potatoes.

And listen, Spaniards love experimenting with fillings like tender ham, chicken, spinach, or seafood, depending on what’s available. Traditionally, this dish emerged from the need to use leftovers from cocido—a hearty Spanish stew with chickpeas, veggies, and meats—making it a great way to avoid waste. You’ll notice how the croquettes recipe varies by region, but the core idea remains: mix smooth béchamel with delicious fillings, shape and fry until golden and crispy. So so good.

The combination of a soft, almost moist center and a crunchy shell is why these homemade croquettes are such a hit as tapas. And you know what? Sharing a plate of Spanish croquetas with friends often means everyone gets to sample different fillings. Which is great. Ensures everyone finds their favorite.

The croquetas recipe feels classic yet fresh. Bars constantly innovate—sometimes with blue cheese or wild mushrooms, while traditional ham croquettes also shine. And here's the thing: compared to potato-based bites, these have a silky interior thanks to the béchamel, offering a unique texture and flavor mix that hooks you.

Whether packed with leftover chicken, jamón, or a bit tangy with seafood, there’s a flavor for every palate. A great batch of authentic croquetas can bring everyone together. Seriously good. Whether you’re at a lively tapas bar or making an easy croquetas recipe at home for family and friends. Enjoying these crispy delights is all about savoring the textures and flavors that make this Spanish dish so beloved. Pretty much.

INGREDIENTS

151

Calories per serving

Ingredients for 34 croquettes: Meat broth 1.67 cups (400 ml); Type 00 flour 2 cups (250 g); Whole milk 1.7 cups (400 ml); Fine salt to taste; Black pepper to taste; Onions 3.2 oz (90 g); Tuna in oil 8.8 oz (250 g) - drained; Extra virgin olive oil 3 spoonfuls

Ingredients for breading and frying: Eggs 1; Type 00 flour to taste; Breadcrumbs to taste; Peanut seed oil to taste; Whole milk 3 spoonfuls

Preparation

How to prepare Croquettes (crocchette)

To make the croquetas, start by preparing the mixture: peel and finely chop half an onion, then sauté it over low heat with three tablespoons of oil until it is completely wilted, this may take about 15 minutes 1. If the onion becomes too dry, add a little hot water to prevent it from burning. Add the drained tuna, stir gently, and cook until well browned 2. At this point, add the flour 3,

mix well and start adding the broth 4 and milk 5, one ladle at a time, stirring constantly for 10 minutes: the mixture will be ready when it easily detaches from the surface of the pan. Salt and pepper to taste 6,

then transfer the mixture to a wide, flat tray where you will let it cool 7. Now move on to the breading: in a bowl, beat an egg together with three tablespoons of milk 8, then prepare a generous plate of flour and a plate with breadcrumbs 9.

Once the croquetas mixture is cold, form quenelles about 2 inches long, using two spoons dipped in oil to prevent the mixture from sticking 10. Now roll the croquetas first in the flour, then in the egg, and finally in the breadcrumbs and fry them in plenty of hot oil 11. Once ready, drain the croquetas on a plate with paper towels to absorb the excess oil 12. The tapas croquetas are ready, serve them on a serving plate while still hot.

Storage

The tapa croquetas can be stored in the refrigerator for two days, but it is advisable to eat them immediately. The croquetas can be prepared in advance and frozen before being fried: this way they will be ready when you need them. Fry the croquetas without defrosting them in plenty of hot oil.

Advice

If you prefer, you can replace the tuna in the mixture with diced cooked ham or chicken pieces.

If you want to discover more recipes for these tasty snacks, take a look at our recipes: Galician-style Octopus (pulpo a la gallega), Scallops with Wine, and Garlic and Chili Shrimp

For the translation of some texts, artificial intelligence tools may have been used.