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Croquettes are one of Spain’s most popular tapas and are also deeply rooted in Catalan culinary tradition. Their modern origins are associated with French cuisine and the croquette, but in Spain they evolved into a distinctive dish strongly connected with the tradition of using leftovers creatively.
Traditionally, croquettes were a delicious way to transform leftover meat, fish, chicken or vegetables into an entirely new dish. The combination of a creamy béchamel filling, a flavourful ingredient and a crisp golden coating made them one of the great stars of Spanish tapas.
In Catalonia, you can find many varieties, from classic chicken and ham croquettes to cod, mushrooms, spinach, prawns and squid.
Serving them with allioli adds an unmistakably Mediterranean character: the creamy croquette contrasts beautifully with the intense flavour of garlic and olive oil.
Perfect for using leftover roast or cooked chicken.
One of the most popular varieties, rich, savoury and creamy.
A traditional seafood-inspired option with a delicate flavour.
An aromatic vegetarian alternative with a wonderfully earthy character.
Delicate and elegant, ideal for a more refined tapas selection.
A distinctive seafood version with plenty of Mediterranean character.
A lighter vegetarian option with a fresh flavour.
Rich and creamy inside with an especially crisp exterior.
Choose the main ingredient you would like to use.
For chicken, ham, cod, prawns, mushrooms or any other filling, make sure it is already cooked and finely chopped.
Set aside.
Melt the butter in a saucepan or frying pan.
Add the finely chopped onion and cook slowly for 8–10 minutes, until completely tender.
Do not allow it to brown too much.
Add the flour and stir for approximately 2 minutes to cook it and remove the raw flour taste.
Gradually add the milk while whisking continuously.
Cook over medium-low heat until you obtain a very creamy and thick mixture.
Season with salt, black pepper and a small amount of nutmeg.
Add your chosen filling to the béchamel.
Mix carefully until everything is evenly incorporated.
Continue cooking for a few minutes.
The mixture should gradually begin to pull away from the sides of the pan.
Transfer the mixture to a wide dish.
Cover directly with cling film, making sure it touches the surface to prevent a skin from forming.
Allow it to cool completely.
Ideally, refrigerate it overnight.
This resting period makes shaping the croquettes much easier.
Using a spoon, take small portions of the chilled mixture.
Shape them into traditional oval croquettes or round shapes, depending on your preferred presentation.
Try to keep them approximately the same size so they cook evenly.
Coat each croquette in:
flour → beaten egg → breadcrumbs
Make sure they are completely covered.
For an extra-crispy crust, you can repeat the egg and breadcrumb stage.
Heat plenty of olive oil to approximately 175–180°C.
Fry the croquettes in small batches.
Do not overcrowd the pan, as this will cause the oil temperature to drop.
Fry for approximately 2–3 minutes, until golden and crisp.
Remove and drain on kitchen paper.
Place the garlic and a pinch of salt in a mortar.
Crush until you obtain a smooth paste.
Gradually add the olive oil while stirring continuously until the mixture becomes creamy and emulsified.
A few drops of lemon juice can be added for freshness.
For a quicker preparation, an immersion blender can also be used.
Arrange the freshly fried croquettes on a wooden serving board or ceramic plate.
Serve the allioli in a small bowl in the centre.
Finish with a few leaves of fresh parsley and, if desired, a few drops of extra virgin olive oil.
The croquettes should be served hot and crisp on the outside, yet creamy inside.
The difference between an ordinary croquette and an exceptional one is mainly the texture.
The filling should be:
creamy, flavourful and firm enough to shape.
Chilling the mixture is essential.
During frying, the oil must remain hot enough for the coating to become crisp quickly without allowing the croquettes to absorb excessive oil.
Ham: rich and classic.
Chicken: mild and perfect for using leftovers.
Cod: elegant and seafood-inspired.
Mushrooms: aromatic and vegetarian.
Prawns: delicate and sophisticated.
Squid: intense and distinctly Mediterranean.
Spinach: light and vegetable-based.
Cheese: rich and indulgently creamy.
A selection containing several different types of croquettes is an excellent way to share tapas and experience different flavours at the same time.
Croquettes with allioli pair particularly well with a fresh, crisp 0.0% alcohol-free white wine, especially when prepared with cod, prawns or squid.
For ham, chicken or cheese croquettes, a Mediterranean-style 0.0% alcohol-free aperitif works beautifully.
Another refreshing option is very cold sparkling water with lemon and fresh Mediterranean herbs.
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Catalan olivada is one of those simple preparations that perfectly expresses the character of Mediterranean cuisine. Traditionally made with black olives, this aromatic olive spread captures the flavour of the Catalan landscape in just a few ingredients: olive trees, extra virgin olive oil and Mediterranean …