You’ve no doubt have heard of croquettes, but what are croquetas? Are they related in some way? Are they the same thing, but spelt and pronounced differently? This short guide explains their origins and differences, contains interesting facts, explores different popular varieties, reveals how to make them, and more.
Croquetas are not simply delicious tapas, they are something bigger – a symbol of Spanish culture. Traditionally, they epitomise the Spanish trait of being resourceful by transforming left over ingredients into something special in its own right. Pour a glass of wine and savour the story of Spanish croquetas.
Are croquetas Spanish or French?
Croquetas are very much Spanish and croquettes are unmistakably French. Which came first though? Well, it is believed that in the 16th century, croquettes were first conceived in France, but it was around 200 years later before they became popular when a chef served croquettes to George IV and the Grand Duke of Russia. Spain got a real taste for croquettes in the 19th century, using local ingredients to create the country’s unique varieties. Today, croquetas are one of the country’s favourite dishes.
Croquetas vs croquettes
Spanish croquetas and French croquettes might look extremely similar, but one bite into them immediately reveals their key difference. Yes, both have a crunchy deep-fried outer of breadcrumbs and similar size and shape, however, that’s where the similarity ends. Traditionally, French croquettes have a potato mash-based filling, sometimes mixed with other ingredients, whereas importantly, Spanish croquetas are typically made with a thick and creamy béchamel sauce mixed with other tasty fillings. French croquettes fillings include potato with ham, cheese, meat or vegetables. Spanish croquetas can be filled with anything from salt cod, squid or crab to cheese, porcini mushrooms, chistorra sausage, chicken or Serrano ham.
What are the best Spanish croquetas?
Many Spanish tapas restaurants and pintxo bars create their own croquetas in-house to their own recipes. However, if you want to buy croquetas to cook at home, one artisan producer stands out – Congelados Orma. Based just outside of San Sebastien, which is widely regarded as the “Food Capital of Spain”, Congelados Orma hand rolls all the croquetas stocked by Basco.
We spoke with Hibai San Sebastian, Commercial Director of Congelados Orma to get the inside story on their history and delicious croquetas.
“The founder of Orma, Iñaki, originally ran a bar in the old town of Donostia-San Sebastian, which was renowned for its authentic artisan croquetas and pinchos. A regular customer was so impressed with the croquetas that he bought them for his regional supermarket chain and had the idea of freezing then selling them in his stores. Then in 1970, the Orma commercial kitchen was born” explains Hibai.
“Our croquetas are made in the traditional artisanal way. The main ingredient for the bechamel sauce is fresh milk from our farmhouses which reminds us so much of the smell of grandmothers’ kitchens. Then we mix it with the best quality, minced, raw natural ingredients, such as cod, ham or mushrooms, without adding any additives or preservatives.”
The filling is coated in egg then rolled in breadcrumbs before being immediately frozen to retain their freshness. Our customers then simply fry them in oil and enjoy their homemade texture and natural flavors. Delicious.
Where are Spanish croquetas eaten?
Croquetas can be found gracing the menus of tapas and pintxos bars throughout Spain and the counters of pintxos bars which are unique to the Basque Country. They can be served hot, often room temperature but rarely cold and are usually enjoyed with a Spanish beer or wine. Locals often enjoy them either on their own, with a garlic mayonnaise, smoked paprika alioli, salsa, nacho cheese or a dipping sauce. There are also restaurants that specialise exclusively in croquetas called “croqueterias”. Here in the UK, they are available in tapas bars, frozen from Spanish food specialists or you can make them yourself.
How to make Spanish croquetas yourself?
With the right recipe and ingredients, it is possible for anyone to create authentic Spanish croquetas. Professional Basque Country chef and Basco owner Javier De La Hormaza has a wealth of delicious Spanish recipes in his arsenal. Two are signature Basque croquetas recipes which he is happy to share:
Croquetas de Bacalao – this traditional croquetas recipe’s filling combines a rich and creamy bechamel with salt cod trimmings. You can find Javier’s recipe here.
Croquetas de Pollo – make delicious croquetas with the leftovers of a roast chicken dinner, in particular, the leg and thigh. Recipe here.
Where to buy Spanish croquetas
Outside of Spain, you are reliant on a reputable importer like Basco. We have an excellent relationship with Hibai and Congelados Orma. Their croquetas are a world away from the frozen potato croquettes you find skulking at the bottom of supermarket freezers. Congelados Orma croquetas are 100% authentic and on the menu at some of the best pintxos bars in San Sebastian, which is precisely why we at Basco stock them.
Javier at Basco selected them personally and loves them because they are made entirely by hand, not with potato, have a thick bechamel made from the local regional milk and are utterly delicious. Each individual croqueta is individually hand rolled and coated in breadcrumbs using the best fillings ingredients. Basco makes it so simple too by delivering them direct to your door to easily cook from frozen in minutes.
Seafood Croquetas:
Meat Croquetas:
Vegetable & Cheese Croquetas:
“Extremely delicious, everyone loves croquetas from Basco… as good as my grandma’s croquetas.”
Artisan Porcini Croquetas, Sara Selga-Ferrer
“I have tried making Croquetas and buying them from other sources, Basco foods are by far the best. Easy to cook and absolutely delicious. Did not get better in Spain’s tapas bars. My vegetarian daughter loves them too. Always have to have some in stock when she comes home.”
Artisan Cheese Croquetas, Jeanette Durman
“I have now had all of the croquetas from Basco and each time I try a new one I say “this is the best yet”. The fact is they are all superb.”
Artisan Salt Cod Croquetas, Neil Weir
