4 recipes of croquettes that can not miss. And happy Croquet Day!

You may be surprised to discover that the croquette, that delicate morsel of the gods that consists of a wonderful portion of dough made with a mixture of ingredients linked with bechamel and battered in egg and bread crumbs, has an International Day that is practically celebrated all over the world.

Yes, indeed, we talk to you about International Croquet Day(or simply, the Croquet Day), which has been held for some time now January 16, a date that in fact the lovers of this bite have marked to red and with a very large circle in their calendar.

Although Spain stands out for its popular croquettes, especially those served as tapas in bars and cafes, the truth is that to find something similar to it we must go back to the year 1691, when the cook of King Louis XIV (known as "Rey Sol") prepared a kind of truffle with bird gizzard and cream cheese, and decided to leave a record of the recipe among his writings.

Indeed, we are faced with a dish of French origin, where in fact it is very common. In this country it is known by the name of croquette, and after the cook of the Sun King there is a new reference dated around 1817, when at the banquet of the Prince Regent of England and the Grand Duke of Russia, the French cook Marie-Antoine Càreme served some'Croquettes à la royale'.

However, to our country croquettes did not officially arrive until the mid-nineteenth century, soon becoming a popular recipe that served to take advantage of the leftovers of foods that were not consumed. And luckily, because since then it has become a tremendously characteristic dish that many of us are lucky enough to enjoy.

To encourage you to celebrate today as you deserve, we propose 4 wonderful recipes of classic or traditional croquettes: one of fish, another of chicken, of Iberian ham and spinach. You dare?.

4 recipes of croquettes

Fish cakes


  • 250 gr of hake
  • 1 small onion
  • 2 tablespoons of flour
  • 200 ml of milk
  • 100 ml of fish broth
  • Flour (to coat)
  • 2 eggs
  • Bread crumbs
  • Extra virgin olive oil
  • Salt

Preparation of fish cakes:

  1. First, cook the hake fillets in a little water and add a pinch of salt so that it acquires flavor. Cook on the fire until the hake is cooked. Strain the water and reserve the broth. Crumble the hake.
  2. Peel the onion and puncture it very finely. Add olive oil in a non-stick pan, put on the fire and sauté the onion.
  3. When the onion is fried add the hake and fry again a little more.
  4. Add the 2 tablespoons of flour and mix a little.
  5. Now add the broth resulting from the cooking of the hake and stir constantly.
  6. Add the milk little by little and then rectify the salt if necessary.
  7. Continue cooking on the fire until you get a dough capable of peeling off the bottom of the pan.
  8. Put the dough in a bowl and let it cool.
  9. Then, once the dough is cold, take with your hands portions of dough that you must pass through the flour, giving it the shape that you like the most.
  10. Pass the dough through beaten egg and then through bread crumbs, and finish frying the croquettes in plenty of hot oil.
  11. Of course, to finish, put the fried croquettes on kitchen paper, to get the excess oil to drain.

Chicken croquette


  • 1 chicken breast
  • 40 grams of butter
  • 3 tablespoons of flour
  • 1/4 l. milk
  • 1 egg
  • Bread crumbs
  • Extra virgin olive oil
  • Salt

Preparation of chicken croquettes:

  1. The chicken breast can be cooked in two ways. Either cook it with a little water in a saucepan, or cook it on the grill. In any case, when you have cooked it crumbles the chicken breast and finely chop it.
  2. Now let's prepare the bechamel sauce. To do this in a small saucepan put butter and flour and sauté a little. Then add the cold milk little by little and cook over a low heat for 10 minutes.
  3. Add salt and chicken hash, cook again a few more minutes and spread in a dish until it cools.
  4. Once cold take portions of the dough with your hands and give it the shape you want.
  5. Go through beaten egg and finally bread crumbs.
  6. To finish, fry the croquettes in plenty of oil.

Iberian ham croquettes


  • 250 gr of Iberian ham (can be Serrano ham)
  • 100 grams of butter
  • 100 gr of flour
  • 1 liter of milk
  • 2 eggs
  • Bread crumbs
  • Salt
  • Extra virgin olive oil

Preparation of Iberian ham croquettes:

  1. Put the butter in a saucepan and melt it over a low heat.
  2. While the butter melts, fine Iberian ham or serrano ham. Then, when the butter has melted, add the chopped ham to the saucepan and fix it a little.
  3. Add the flour and stir well, so that the flour mixes well with the butter. Continue cooking for about 10 minutes. It is important that you stir without stopping so that the flour mixes well.
  4. Now add the milk little by little, mixing well again.
  5. Lower the heat, over low heat, and let it cook for 20 minutes or until the dough takes a body.
  6. Then go to a container and let it cool well.
  7. When the dough is completely cold put the bread crumbs in a deep dish and in the other the eggs to beat them.
  8. Prepare the dough with your hands, giving it the shape you prefer. Then pass the ball of dough for the beaten egg and finally for the bread crumbs.
  9. To finish, fry the croquettes in plenty of hot oil.
  10. Lists !.

Spinach croquettes


  • 1 kg of spinach
  • 1 onion
  • 1/2 liter of milk
  • 1 tablespoon of butter
  • 2 tablespoons of flour
  • 2 eggs
  • Bread crumbs
  • Extra virgin olive oil
  • Salt

  Preparation of spinach croquettes:

  1. Peel the onion and rub it well. Wash the spinach and drain them. Now put extra virgin olive oil in a pan and fry the onion for a few minutes. Then add the spinach, stir a little and let them cook with the onion for a few minutes. Add a pinch of salt, remove from heat and reserve.
  2. In a saucepan add the butter and let it melt. Then add the flour and let it cook while stirring a little. Remove with the help of some rods and add the milk little by little. Continue stirring until no lumps are formed and the cream acquires the texture of béchamel sauce. Add the spinach and chopped onion and stir again.
  3. Let the mixture cool in a fresh separate.
  4. Put the bread crumbs in a deep bowl and the beaten eggs in another.
  5. To finish, prepare the dough with your hands, giving it the shape you prefer. Then pass the ball of dough for the beaten egg and finally for the bread crumbs.
  6. Put olive oil in the pan and fry the croquettes.
  7. Lists !.

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