Potato Croquettes Recipe - Spanish Sabores (2024)

FAQs

What is the difference between French and Spanish croquettes? ›

French croquettes are held together by potatoes. Croquetas de pollo are fried savory patties enjoyed in Spain and Latin America. This recipe is a Spanish version, featuring lightly seasoned chicken in a creamy bechamel sauce, formed into patties, coated in panko breadcrumbs and fried until crispy.

Why do my potato croquettes fall apart? Croquettes may fall apart during frying if the mixture is too wet. As the croquettes get hot, moisture turns to steam, causing them to get soggy and lose their shape. Adding more of a binding agent (beaten egg and/or flour) should help the mixture stay together.

Croquettes came to Spain from France, the latter of which use creamy potatoes as a base. While the French use potatoes for their croquettes, Spaniards use bechamel. This is a rich, creamy sauce that is the result of butter, flour, and milk, like a roux.

Croquettes are a Spanish speciality - extremely popular in Spain and enjoyed by locals and visitors alike. They can be made with a variety of ingredients. The most popular are those with stew, ham, chicken, cheese or mushrooms. Croquettes are a traditional dish often served at family meals.

A croquette is a deep-fried roll with a creamy inner layer & a crispy breaded outer layer. The inner layer contains ingredients that range from vegetables, meats & leftover foods. These ingredients are mixed with a binder made from mashed potatoes or bechamel sauce (flour, milk & butter).

Called "croquetas" in Spanish, the most popular stuffing are mashed potatoes (croquetas de papa), ham and mozzarella cheese (croquetas de jamón y queso), and rice (croquetas de arroz). Sometimes, the rice ones have herbs and little ham cubes.

To prevent this, only fry the croquettes for three to four minutes — just enough time for the outside to crisp and the filling to heat through. Heat your oil to exactly 350°F. Any hotter can cause them to expand too rapidly and burst open.

Add a Thickening Agent

Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency. Be conservative, as too much thickener can lead to gluey mashed potatoes.

Add the flour, mix to combine with the butter and cook for 3-5 minutes. Turn up the heat slightly and start to gradually add the milk a little at a time whisking to prevent any lumps. Once it starts to thicken up add more milk and continue whisking, repeat this till you've used up all the milk.

Roscón de Reyes

This ring-shaped cake is perhaps more similar to a brioche or a sweet bread, topped with slices of candied fruit, to represent the jewels on a king's crown.

What do Italians call croquettes? ›

Cazzilli (also known as Crocche) are traditional Italian potato croquettes that are made with mashed potato, salt and pepper, and fresh parsley. They are deep-fried in hot oil until they are golden brown and crunchy.

In Spain, it is called tortilla de patata (potato omelet) because it is made with potatoes and eggs, along with onion for flavor. More like a crustless quiche than an omelet, tortilla Espanola is cut into wedges and served as tapas, mid-morning snacks, or sliced and used as a filling for a sandwich.

From Padron peppers to patatas bravas, and turrón to tapas, Spain knows how to pull out the stops when it comes to delicious food. Spanish food is simple and uses fresh, local ingredients, so it's no wonder dishes like paella and tapas have rightfully put the country on the world foodie map.

Korokke was introduced in Japan around the late 1800s as a potato filling instead of the traditional French creamy croquettes due to the lack of dairy in Japan.

The croquette is not a Dutch, but a French invention. In 1691 the cook of Louis XIV wrote a recipe for 'croquets'. 2. Croquette is derived from the French word 'croquer', which means nibbling.

Historically, potato croquettes (or croquettes de pommes de terre in French) rely on pommes duch*esse―seasoned potatoes mounted with butter and egg yolks―much like traditional recipes for pommes dauphine.

noun. a small cake or ball of minced meat, poultry, or fish, or of rice, potato, or other food, often coated with beaten egg and breadcrumbs, and fried in deep fat.