Croquetas Are Bite-Sized Goodness: 8 Croquette Recipes to Try

Croquettes – or croquetas in Spanish – are eaten throughout the world. But Spain has mastered the art of the croqueta! In fact, croquetas made our list as of one of the 21 Delicious Spanish Foods To Die For.

While popularly enjoyed as a tapa, croquetas are the perfect dish for any occasion. Take a look at these eight recipes that will allow you to enjoy croquetas all day long.

Croquetas De Jamón / Ham Croquettes

Croquetas de Jamon with Spanish Jamon on a plate.
Croquetas de Jamón

Ham croquetas are famous throughout Spain. Follow these steps to make 10 perfect servings.

Ingredients

  • 1 tablespoon of butter
  • ½ cup of onion, chopped
  • 3 medium green onions, chopped
  • ½ teaspoon of garlic powder
  • 1 (16 ounces) package of sliced Spanish ham, finely chopped
  • 1 and ½ cups of shredded cheddar cheese
  • 3 cups of dried bread crumbs, divided
  • Salt and pepper to taste
  • 4 eggs
  • 2 cups of vegetable oil for frying
  • ⅛ cup of water

Equipment

  • Large skillet
  • Mixing spoon
  • Large bowl

Directions

  1. Melt butter in a large skillet over medium heat.
  2. Stir in onion, green onions, and garlic and cook for about 10 minutes until tender. Then transfer into a large bowl.
  3. In the large bowl, stir in ham, cheddar cheese, and 1 and ½ cups of bread crumbs.
  4. Beat 3 eggs and then stir into ham mixture. Sprinkle with salt and pepper.
  5. Using your hands, make golf ball-size balls out of the ham mixture.
  6. Heat vegetable oil in a large skillet over medium heat.
  7. Spread remaining bread crumbs onto a plate.
  8. In a large bowl, beat 1 egg and stir in water.
  9. Dip balls into egg mixture and roll in bread crumbs.
  10. Place balls in hot oil being careful not to crowd. Fry until golden brown. Remove to paper towels to soak up the grease.

Croquetas de Bacalao / Salt Cod Croquettes

Croquetas de Bacalao on white plate
Croquetas de Bacalao

Bacalao croquetas are one of Spain’s most adored tapas. They are crispy on the outside, creamy on the inside and perfect with a glass of Spanish wine.  This recipe makes 25.

Ingredients

  • 1/2 lb salt cod, diced, desalted
  • 4 TBSP butter
  • 4 TBSP olive oil
  • 1 quart whole milk
  • 2 cups flour
  • 1/4 cup cornstarch
  • 1 medium onion, finely diced
  • 1 tsp oregano
  • 4 eggs
  • 3 cups bread crumbs
  • 2 cups flour
  • Zest of 1 lime
  • Oil for frying
  • Lemon wedges to serve
  • Alioli sauce to serve

Equipment

  • Small bowl
  • Cookie sheet with edge
  • Saucepan
  • Medium sized pot
  • Whisk
  • 2 shallow dishes
  • Small bowl
  • Heavy pot for frying

Directions

  1. In a saucepan over medium heat, warm the milk, oregano and zest of lime and set aside until needed.
  2. In a small bowl, mix the cornstarch and 3/4 cup of milk and set aside.
  3. In a medium sized pot add the butter and olive oil and sauté the onions until translucent over medium heat. Add cod and lightly sauté for 2 minutes.
  4. Add the flour to the pot and mix with a whisk to form a roux. Slowly add the milk and continue to whisk. Add the cornstarch mixture. Mix well and cook, while stirring, over low heat for 5 minutes. Remove from the heat. Pour into a large container and let cool in the refrigerator for 2 hours.
  5. Put flour in shallow dish.
  6. Put breadcrumbs in shallow dish.
  7. Beat the eggs and a little water in small bowl.
  8. Form 2-3 inch logs from the cooled mixture and dredge well in flour on all sides. Dredge each croquette in the egg mixture, then the breadcrumbs and place on a cookie sheet.
  9. Fill a heavy pot with 2-3 inches of frying oil. Heat to 350°F and fry until golden brown on each side. Remove from oil and drain on plate lined with paper towels. Serve warm with lemon wedges and alioli sauce.

Croquetas De Queso / Cheddar Croquettes

Croquetas de Queso in wood bowl
Croquetas de Queso

Served as a starter or on top of a salad, these savory cheddar croquetas are delicious and versatile. Create 8 by following this recipe.

Ingredients

  • 1 1/2 cups grated cheddar cheese
  • 3/4 cup ricotta cheese
  • 2 tablespoons chopped fresh thyme
  • 1 1/2 cups fresh white breadcrumbs
  • 1/2 cup all-purpose flour
  • 1/2 cup milk
  • 1 large egg
  • Vegetable oil for frying

Equipment

  • Baking sheet
  • Foil
  • Food processor
  • 3 bowls
  • Large skillet
  • Slotted spoon
  • Paper towels

Directions

  1. Line large baking sheet with foil.
  2. Puree both kinds of cheese and the thyme in your food processor until smooth. Season with salt and pepper.
  3. Place breadcrumbs and flour in separate bowls.
  4. Mix milk and egg in another bowl.
  5. Form the cheese mixture into 18 walnut-size balls. Coat balls with flour. Dip into the egg mixture, then bread crumbs, coating completely.
  6. Place on a prepared baking sheet. (Can be made 4 hours ahead. Cover and refrigerate.)
  7. Pour vegetable oil into heavy large skillet to a depth of 1 inch. Heat oil until thermometer registers 350°F.
  8. Fry croquettes in batches until golden brown, about 1 minute per batch.
  9. Using a slotted spoon, transfer to paper towels. Arrange croquettes on a platter and serve.

Croquetas De Tocino Y Arroz / Bacon and Rice Croquettes

Croquetas de Tocino y Arroz stacked on white plate
Croquetas de Tocino y Arroz

For something a bit different, serve bacon and rice croquetas. This recipe makes 8 servings.

Ingredients

  • 2 cups of white rice
  • 10 slices of bacon
  • ⅓ cup of grated Parmesan cheese
  • 2 large eggs
  • ½ cup of dry bread crumbs
  • ¼ teaspoon of pepper
  • Vegetable oil for frying

Equipment

  • Medium mixing bowl
  • Small shallow bowl
  • Mixing spoon or electric whisk
  • Large skillet

Directions

  1. Boil your white rice, and let it cool to room temperature. Cook your bacon, and crumble.
  2. Lightly beat one of the eggs in your medium mixing bowl. Add the rice, bacon, Parmesan, and pepper to the mixing bowl and stir in
  3. In your small shallow bowl, lightly beat the remaining egg. Add the bread crumbs and mix well.
  4. Add vegetable oil to your large skillet so it fills the pan about 1-inch deep. Set heat to high.
  5. Using about ¼ cup of the rice mixture per croquette,
  6. In your medium mixing bowl, form balls of the rice mixture into patties. Use about ¼ cup of mixture for each croquette.
  7. Lightly coat each patty with the bread crumb mixture in your small shallow ball.
  8. Fry croquettes until golden brown, about 2 minutes per side.

Croquetas De Frijol / Bean Croquettes

Croquetas de Frijol on white plate
Croquetas de Frijol

These bean croquetas only take a few minutes to prepare and make the perfect party dish. This recipe makes 6 servings.

Ingredients

  • 1 can pinto beans, drained and rinsed
  • 1 can chickpeas, drained and rinsed
  • 1/4 cup chopped carrots, steamed
  • 1/2 tbsp. garlic powder
  • 1 tsp. paprika
  • 1 tsp. cumin
  • 1/2 tsp. ground cloves
  • 1/2 cup milk
  • 1 Tbsp. soy sauce
  • Salt and pepper, to taste
  • 1 cup breadcrumbs
  • Vegetable oil

Equipment

  • Mixing bowl
  • Large skillet

Directions

  1. Mash everything except the breadcrumbs into a bowl.
  2. Roll the mixture into ‘logs’ around 2-inches long, and coat with breadcrumbs
  3. Pour vegetable oil into a large skillet, filling to around 1-inch deep, and put over a high heat
  4. Fry each croquette until golden brown, usually a couple of minutes each.

Croquetas De Queso De Cabra Frito Con Miel / Fried Goat Cheese Croquettes with Honey

These sweet-savory croquetas are perfect for either a starter or dessert. Make 8 servings with this recipe.

Ingredients

  • Canola oil, for frying
  • ¼ cup of cornstarch
  • ¾ cup of all-purpose flour
  • 1 cup of club soda
  • 10-ounce of Spanish goat cheese
  • 1 large egg, lightly beaten
  • Salt
  • 3 cups panko (Japanese bread crumbs), lightly crushed
  • Honey, for serving
  • Chopped roasted pistachios, for serving
  • Freshly ground pepper, for serving

Equipment

  • Knife
  • Wax paper-lined baking sheet
  • Mixing bowl
  • Mixing spoon or electric whisk
  • Shallow bowl
  • Large skillet

Directions

  1. Cut the goat cheese log into 16 pieces and roll each piece into a ball. Refrigerate the balls on a wax paper–lined baking sheet until firm, about 10 minutes.
  2. In a bowl, mix the egg and club soda. Gradually add in the flour and cornstarch and season with salt.
  3. Spread the panko in a shallow bowl. Dip the goat cheese balls in the egg batter, then dredge in the panko. Coat the balls again in egg batter and panko.
  4. Return the balls to the baking sheet and freeze just until firm, about 15 minutes.
  5. In a large skillet, heat 2 inches of canola oil to 375°. Working in batches, fry the cheese balls over high heat, turning occasionally, until golden and crisp, about 2 minutes.
  6. Using a slotted spoon, transfer the balls to a paper towel-lined plate and season with salt. Transfer the cheese balls to a platter, drizzle with honey and sprinkle with pistachios and pepper. Serve hot.

Croquetas De Postre De Plátano / Banana Dessert Croquettes

Croquetas de Postre de Platano on white napkin
Croquetas de Postre de Platano

Croquetas for dessert? It might sound crazy, but it works. Try this unique recipe for an unusual after-dinner treat. (Find some more of our unusual and delicious desserts here).

Ingredients

  • 2 cups of flour
  • 2 teaspoons of baking powder
  • ½ teaspoon of salt
  • 2 tablespoons of sugar
  • 2 eggs
  • 1 cup of milk
  • 1 ½ cups of bread crumbs, divided
  • 8 medium bananas, ends trimmed, cut in fourths
  • Vegetable oil or peanut oil, for frying
  • Confectioners’ sugar, for sprinkling

Equipment

  • Cooling rack
  • Paper towels
  • 2 mixing bowls
  • Mixing spoon or electric whisk
  • Baking pan
  • Wax paper
  • Skillet
  • Slotted spoon
  • Strainer

Directions

  1. Cover a cooling rack with 3 layers of paper towels.
  2. Sift together flour, baking powder, salt, and sugar into a bowl.
  3. In another mixing bowl, add eggs to milk and beat to combine.
  4. Pour milk mixture over sifted dry ingredients and combine thoroughly to form a batter.
  5. Line a baking pan with wax paper. Sprinkle ¾ cup bread crumbs across the surface.
  6. Dip bananas in batter, place on crumbs, and cover with remaining crumbs. Gently roll bananas until they are completely coated. Let sit 10 minutes.
  7. Heat 2 inches oil to 360 degrees Fahrenheit in a skillet.
  8. Use a slotted spoon to transfer bananas, one at a time, into hot fat. Fry croquettes in batches of 5 or 6, turning once, 1 minute on each side until both sides are golden brown.
  9. Place on prepared rack, cover with additional paper towels, and allow to drain.
  10. Remove top layer of towels. Shake a strainer filled with confectioners’ sugar over croquettes, turning them so both sides are covered.

Croquetas De Chocolate Caliente / Hot Chocolate Croquettes

Croquetas de Chocolate Caliente with gray background
Croquetas de Chocolate Caliente

Combine two classics – hot chocolate and croquetas – for a delicious dessert that your friends are sure to remember. Follow these steps to make 40 croquetas.

Ingredients

  • 1 cup plus 6 tablespoons of unsalted butter
  • 24 ounces of semisweet chocolate
  • 1 cup of sugar
  • 7 large eggs
  • 2 tablespoons of dark rum
  • ¼ cup of all-purpose flour
  • 3 cups of cornflakes, lightly crushed
  • 2 large egg yolks, lightly beaten
  • 5 to 6 cups of vegetable oil (for frying)
  • ½ cup of confectioners’ sugar

Equipment

  • Large metal bowl
  • Pan
  • Mixing spoon or electric whisk
  • Shallow ungreased pan
  • Refrigerator
  • 2 large baking sheets lined with parchment paper
  • Parchment paper
  • Large pastry bag
  • Heavy pot
  • Paper towels

Directions

  1. In a large metal bowl set over pan of barely simmering water, melt butter and chocolate, stirring until smooth.
  2. Remove bowl from pan and whisk in sugar. Whisk in eggs, 1 at a time, then whisk in rum. Add flour and whisk until fully incorporated. Make sure sugar is completely dissolved— the mixture should appear smooth and shiny.
  3. Pour mixture into shallow ungreased pan and refrigerate until firm enough to pipe, at least 8 hours.
  4. Spoon chocolate mixture into large pastry bag fitted with 1/4-inch tip. Pipe chocolate onto parchment paper in 1 ½-inch-long and ½-inch-wide logs. (If logs are too soft to pick up, return to refrigerator and chill until firm.)
  5. Lightly brush each log with beaten egg yolks, roll in corn flakes, and return to baking sheet. Chill until firm enough to pick up, about 30 minutes.
  6. In the heavy pot over high heat, heat 2 inches oil. Fry croquettes in batches until golden brown, about 1 to 2 minutes.
  7. Transfer to paper towels to drain, and immediately dust with confectioners’ sugar.

Croqueta Recipes to Try

Croquetas are much more than béchamel or potato rolled in breadcrumbs. Don’t be afraid to experiment with other Latin recipes, and create unique and delicious dishes. We can help!

Discover other Spanish recipes that you will love on our website. And shop for traditional Spanish foods and drinks and get cooking!

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