Croquetas (Spanish Croquettes)

Setting up to manufacture

Originally from:

Makes ~ 30 croquettes.

Note: requires overnight cooling. 
Note: this is modified from the original in that it has an extra 30 gm flour, 15 minutes boiling and 100 gm cheese plus 1 tsp mustard; this is because (a) it was far too runny to be "dough" on our first attempt and (b), though the texture was good, it wasn't actually very tasty; think of this version as a sort of Welsh Rarebit croquette.
Note: serve as a component of tapas; can be frozen and re-heated in the oven.


For the croquette filling:

For the croquette breading/frying:


  1. Melt the butter with the oil in a largish saucepan.
  2. Add the onion and saute until it starts to brown.
  3. Add the diced ham or sun-dried tomatoes and saute for 30 seconds.
  4. Add the flour and stir the mixture vigorously, continuing to cook until the flour turns light brown.
  5. Add the milk, little by little, stirring all the time (this will take ~20 minutes).
  6. Add the cheese, lots of grated nutmeg, the mustard and lots of black pepper.
  7. Boil for 15 minutes, stirring to stop the mixture burning.
  8. The mixture is now cooked so taste it to determine if it is tasty enough for you and, if not, remedy to your liking; in particular, if you have used sun-dried tomatoes instead of ham/pancetta then you should add some salt now.
  9. Let the mixture cool and then store it overnight in the fridge.
  10. When ready to start the breading/frying process, set out the following:
  11. If there is only one of you, perform step 11 for all the croquettes and then step 12 for all the croquettes; if there are two of you one person can do step 11 and another person step 12 in a conveyor built (and it's more fun this way).
  12. With floured hands, take a dollop of the mixture, enough to form a diamond-shaped egg no more than 3 cm across in the middle, roll it in the flour, then the egg, then the breadcrumbs.
  13. Heat the oil in a wok (you don't need to get it very hot) and fry each croquette for a few minutes, turning all the time to brown evenly and removing any loose bits from the oil quickly in order to prevent the build-up of burnt bits.
  14. Place the cooked croquettes on a plate that has been covered in kitchen towel to soak up the excess oil.
Notes on the process:

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