Crispy Spanish Croquette Recipes 

By Edu Valor / Author - Spanish Chef

My mother's Spanish croquette recipes were how I was introduced to these wonderful fritters. The crispy outside and creamy interior combine into something that really appeals to me.

She used to make the cod and chicken versions. Occasionally, she would try a cocido (a chickpea stew) version. Different, but oh so good.

Spanish chistorra and eggs croquettes on a plate with dip sauce in the background.Less known, the chistorra and eggs croquette.

Well-made croquettes can be absolutely delicious. The ones with cod are my favorite! They can stand on their own as a dish—that's how good they are.

A basic salad on the side is perhaps all you need.

Some of you may be tempted to pair them with a tangy dip (like a yogurt sauce), but I think the rich taste of some croquettes might be enough on its own.

The Best Croquettes in the World


Today, there's a large variety of croquettes! In recent years, I've often seen them made in the shape of a ball. There's nothing wrong with that, but I prefer to make them elongated—the traditional shape. Just a personal preference!

I can safely say Spanish croquettes are the best you can find, both in taste and variety, and they're always based on béchamel sauce.

I'm not saying this because of my nationality. They hold croquette contests in the larger cities of Spain, and almost everyone I know speaks in superlatives about them.

The filling is usually made with a combination of ingredients (in addition to the béchamel) to give them that rich flavor.


The Most Popular Ones


    There are many types of these fritters in Spain. The list below includes just a few examples, but it will give you an idea of what most restaurants have to offer.

  • Croquetas de Pollo: This is a classic, often ordered at restaurants. Preferably made with tender chicken legs, and with that subtle touch of onion, it's always a winner!
  • Croquetas de Jamón: Here we have both Serrano and Iberico versions—another popular choice. I use the tender parts of the jamón to make these.
  • Croquetas de Bacalao: Any part of the cod works, but never overcook it. Preferably use fresh or desalted cod. With some parsley, this is my absolute favorite!
  • Croquetas de Gambas: In second place—shrimp croquettes! Get the flavor right and you'll want make more. Both small and large shrimp can be used.
  • Croquetas de Puchero: The chameleon of croquettes, since puchero is a general term for Spanish stews. The meats from the stew are used, with or without some broth.
  • Croquetas de Cocido: Similar to puchero croquettes but with the flavor of cocido madrileño (a chickpea stew from Madrid). Delicious!
  • Croquetas de Queso: An easy one to make, and many types of cheese can be used.


Freshly made Spanish croquette covered with breadcrumbs.Freshly made croquette, ready to be fried!

Where do Croquettes Come From?


This delicacy has been around for many decades. Our grandmothers made them with their own twist, but they were always delicious.

When our mother made croquettes for lunch or dinner, it was a mouth-watering moment. We’d wait in anticipation to savor the crisps!

Croquettes have been a huge part of Spanish gastronomy for a long time, and the variety is enormous. However, as proud as I am of my country, croquettes are not a Spanish creation.

We have to look to France, where they were likely created by Louis de Béchamel, a French aristocrat during the reign of King Louis XIV.

It wasn’t until 1817 that Antoine Carême decided to cover them with breadcrumbs—an excellent idea, if you ask me.

The exact time croquettes were introduced to Spain is uncertain. It is believed to have been during the Spanish War of Independence between 1808 and 1814.

During that time, French culture influenced the Spanish in various ways, including their gastronomy. This is what they call "el afrancesamiento".


Edu's Authentic Spanish Croquette Recipes