Let me take you into the world of croquettes.
These little bites are packed with flavour, and there are all sorts to try. In Spain, croquettes are a big part of traditional food, and many see them as a classic dish.
But despite how popular they are in Spanish cooking, croquettes didn’t actually start there. Like many, I once thought they were Spanish through and through. It turns out, they came from France. Still, the Spanish have made them truly special.
Where did croquettes originate?
There are lots of ideas about where croquettes came from, but most people agree that they were first made in France. A man named Louis de Béchamel, who worked for King Louis XIV, came up with the creamy béchamel sauce we now use inside croquettes. This sauce is the base of what we know as the filling.
The first time croquettes appeared as we recognise them today was in 1817. Chef Antonie Câmére served them at a banquet for the Archduke of Russia. He took the soft béchamel mixture, coated it in a crunchy outside layer, and fried it. That crispy bite is what gave croquettes their name, coming from the French word croquer, which means “to crunch.”
In Spain, it’s believed that croquettes arrived during the Peninsular War, between 1808 and 1814. French influence was strong at the time, and food traditions from France started to show up in Spanish kitchens. The first known recipe for croquettes in Spain came in 1830, but those were made with rice and weren’t quite like the ham croquettes many people enjoy now.
If you’re curious to try making them yourself, here’s my go-to recipe for six servings:
Ingredients for croquettes
For the filling:
- 200 grams jamón Serrano (Serrano ham)
- A pinch of salt
- Olive oil
For the béchamel:
- 1 litre milk
- 110 grammes flour
- 110 grammes butter
- Nutmeg (to taste)
- Salt
For breading:
- 3 eggs
- Flour
- Breadcrumbs
Start by chopping the ham into small pieces. Put a saucepan on low heat and melt some butter. Add the ham and cook it for a couple of minutes, then stir in the flour. Mix it well, then slowly pour in the milk. Turn the heat to medium and stir all the time with a whisk until the mixture starts to thicken. Once it does, swap to a wooden spoon and lower the heat. Add a bit of salt and a pinch of nutmeg, and keep stirring for about 30 minutes until the mix is smooth and thick.
Once it’s ready, pour the mixture into a dish and cover it with cling film. Make sure the film touches the surface so a skin doesn’t form. Let it cool at room temperature for six hours, then pop it in the fridge overnight.
The next day, take off the film. Use a knife to cut the chilled mix into strips, then into smaller bits. Dust your hands and the dough with a little flour so it’s easier to shape. Roll each bit into a croquette shape.
To coat them, dip each one into beaten egg, then into breadcrumbs. For extra crunch, you can repeat the process a second time.
Now it’s time to fry them. Heat a good amount of oil in a pan. When it’s hot, add the croquettes and cook them until golden brown. Lift them out and place them on kitchen paper to drain any extra oil.
And that’s it, crispy on the outside, soft and rich on the inside.
