Traditional Croquetas Españolas Recipe

2023-07-20

By Foodie

Spanish Cuisine

Appetizer

These vegan croquetas Españolas recipe are a traditional Spanish dish made with a creamy, cheesy filling. 

Pairing Wine with Croquetas Españolas

Also known as Spanish croquettes, are a popular Spanish appetizer that originated from the region of Asturias, in northern Spain. When pairing with wine, you can try accompanying your Croquetas with a red wine from nearby regions such as Bierzo, Ribera del Duero, or Rioja.

Dipping Sauce

Croquetas Españolas are typically made by combining a béchamel sauce with a filling, such as ham, chicken, fish, or vegetables. The mixture is then shaped into small balls or cylinders, coated with breadcrumbs, and fried until crispy. 

A Tradition in Mesones

In Asturias, croquetas are a staple of local cuisine and are often served as a tapa in bars and restaurants. The region is known for its high-quality dairy and cheese, which are often used in the filling for these delicious appetizers.

Wine Pairing

The dry and mineral Verdejo complements the creaminess of the croquetas and their filling, while its citrus and herbal notes bring out the dish's fried flavors.

Beer Pairing

The creamy and malty brown ale also enhances the creaminess of the croquetas while complementing the nuttiness of the filling, and its carbonation cleanses the palate between bites.

Pitfalls on Croquetas Españolas

 Making the béchamel: The base of Croquetas Españolas is béchamel sauce, which requires a delicate balance of butter, flour, and milk. Overcooking or undercooking the béchamel can turn your croquetas lumpy or dry.

 Preparing the filling: The filling should be cooked and cooled before adding it to the béchamel sauce. The filling should also be finely chopped or blended to avoid lumps in the béchamel.

 Shaping the croquetas: Croquetas Españolas can be tricky to shape as it requires the use of your hands and a bit of skill. It's important to shape them thinly and evenly, to ensure even cooking.

 Coating croquetas: The coating should be made with eggs, flour, and breadcrumbs. It's important to dip the croquetas in the coating mix evenly and coat them properly.

 Frying the croquetas: Frying the croquetas requires a correct temperature and oil level. Overcrowding the pan or having a too low or high temperature can result in the croquetas not cooking evenly or becoming too oily. It's important to use a thermometer and maintain a constant temperature while frying.

Ingredients

• 1/4 cup vegan butter, melted

• 1/4 cup all-purpose flour

• 2 cups unsweetened almond milk

• 2 cloves garlic, minced

• 1/4 onion, grated

• 1/4 teaspoon grated nutmeg

• 1/2 cup vegan cheese, shredded

• 1/4 cup mushrooms, chopped

• 1/2 cup breadcrumbs

• 1 cup vegetable oil, for frying

Instructions

1. In a skillet, melt the vegan butter over medium heat.

2. Add the flour and whisk constantly until a thick paste forms, about 2-3 minutes.

3. Gradually add the almond milk, whisking constantly, until the mixture becomes smooth and thickens, about 5-7 minutes.

4. Add the garlic, onion, and nutmeg and stir to combine.

5. Fold in the vegan cheese and chopped mushrooms until well combined.

6. Remove the mixture from the heat and let it cool for 10 minutes.

7. Form the cooled mixture into small balls and roll in the breadcrumbs to coat.

8. Heat the oil in a deep fryer or skillet over medium-high heat. When the oil reaches 350°F (180°C), add the croquetas in batches and cook until golden brown and crispy, about 2-3 minutes per batch.

9. Serve hot with your favorite sauce or dip.

Preparation Time 15 min

Cook Time 30 min

Total time 45 min

Nutrition Facts

• Calories: 112

• Fat: 7 g

• Saturated Fat: 2 g

• Carbohydrates: 10 g

• Fiber: 1 g

• Sugar: 0 g

• Protein: 3 g

Regional Ingredients Variations of Croquetas Españolas

Andalusian Croquetas: Known as "Croquetas de Jamón", this version is made with a mixture of Serrano ham, milk, flour, onion, and butter. The mixture is then shaped into small balls, coated in bread crumbs and deep-fried until crispy and golden.

Galician Croquetas: Called "Croquetas de Queso", this variation is made with a mixture of creamy cheese such as tetilla or San Simon, mixed with milk, flour, onion, and butter. The mixture is then shaped into small balls, coated in bread crumbs and deep-fried until crispy.

Basque Croquetas: This version uses a mixture of salt cod, called "Croquetas de Bacalao", mixed with milk, flour, onion, and butter. The mixture is then shaped into small balls, coated in bread crumbs and deep-fried until crispy and golden.

Catalan Croquetas: Known as "Croquetas de Setas", this variation is made with a mixture of mushrooms, milk, flour, onion, and butter. The mixture is then shaped into small balls, coated in bread crumbs and deep-fried until crispy.

Valencian Croquetas: Called "Croquetas de Bacalao y Pimiento", this version uses salt cod and roasted red peppers, mixed with milk, flour, onion, and butter. The mixture is then shaped into small balls, coated in bread crumbs and deep-fried until crispy and golden.

Asturian Croquetas: Known as "Croquetas de Cabrales", this variation uses blue cheese, milk, flour, onion, and butter mixed with sautéed onions. The mixture is then shaped into small balls, coated in bread crumbs, and deep-fried until crispy.

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