Chicken Croquettes Recipe: Spanish Croquetas

Croquetas! Who doesn’t love them? In Spain they are, after a tapa de Jamon, the absolute kings of Tapas, and every bar or restaurant has them in the menu.

There are several types, but it comes down to Croquetas de Jamon (Ham Croquettes) or Croquetas de Pollo (Chicken Croquettes). It’s not an easy recipe, but if you have leftover chicken and want to try them, this is the recipe, enjoy!croquettes-yummy

I have to say that this time the result was specially amazing, they tasted so good…  and lasted so little…. :)

This is a super recommended recipe if you have family or friend visiting and you want to surprise them with a Spanish Classic.

Ingredients for 2 dozens


(ignore the random crumble in the pic, I misstook it for bread crumbs hehe)

For the Chicken roast:

  • 300gr to 500gr of Chicken
  • 1 onion
  • 1 Garlic
  • Tomato
  • 2 Bay leaves

For the Béchamel sauce

  • Butter
  • Normal flour
  • Milk
  • Nutmeg
  • Black pepper, salt…

For the Croquettes

  • Flour
  • 4 Eggs
  • Bread crumbs (couldn’t find them in Sainsbury’s so I just ground leftover bread)



If you have leftover chicken, that’s brilliant. As the Paella, this is a dish made of leftovers, and that’s why it’s so popular in Bar menus on Mondays. If you don’t have leftover chicken, you can roast it in the oven or whatever is your preference. As you may know, we are fanatics of the Catalan Cassole cooking so we will do the classic Catalan Roast (Rostit catalá).

For the Roast, we need a clay pot (or just a pan) with a nice layer of olive oil. We’ll roughly chop the garlic and onion (don’t worry too much as they will reduce to nothing)


Cook at medium low for some minutes until the onion is transparentcroquettes-sofrito2


then add 2 tomatoes (one was chopped the other was squeezed) and the bay leaves



And the Chicken, which has been prepared with salt and pepper. Cover it for the first hour of slow cooking, and during the last half hour, leave it open, so it gets the “roast” taste and color:croquettes-chicken-roast


When it’s super well done (I left it for 90 mins) put aside the oil and take the meat from the bones.


Then gently grind it with a fork (you can use a grinder) until it looks something like this:


Time to prepare the Bechamel sauce (or white sauce as you call it). This is the recipe my Mum does, probably not the one you find online:

Use the oil from the roast,


and add 150gr of butter. Melt it, and add 4 spoons of flour until it gets yellow, then add the milk (no rule here, keep adding and stirring until it’s thick) and the nutmeg, black pepper and salt.



Then put aside, and mix part of it with the chicken (be careful! don’t use it all, just as much as you need to have a thick chicken dough, like for making bread). If you add too much white sauce the croquettes won’t have the shape desired.



At this point, I leave it on the fridge overnight. And it really thickens! What makes it easier to prepare the croquetas.

The next day, the mess begins. We take a ball of dough and close the hand over it to roughly give them shape. Once this is done, we put them with flour, so it’s easier to work them.


Then egg, then breadcrumbs, and then to the fryier. Yep, that was messy.


To fry them make sure that the oil is super hot, and it takes few seconds to have the ready



The result, totally exquisite! :) We saved the other dozen for another time, remember to freeze them without breading them, just with flour.





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