Creamy beef croquettes with béchamel sauce, fried until golden
Croquetas de Carne are beloved Spanish appetizers made with a creamy béchamel sauce enriched with finely ground beef, formed into oval shapes, breaded, and deep-fried until golden brown. Crispy on the outside and velvety inside, they're perfect with alioli.
Serves 4
Melt butter, whisk in flour to make a roux, then gradually add warm milk, stirring constantly until thickened. Cook for 2 minutes.
Add finely ground beef to the béchamel sauce along with salt and pepper. Mix well and spread on a baking sheet to cool completely.
Form cooled mixture into oval croquettes. Dip in beaten egg, then roll in breadcrumbs. Chill for 30 minutes.
Heat oil to 350°F (175°C). Fry croquetas in batches for 2-3 minutes until golden brown. Drain on paper towels.
Cooling the béchamel mixture completely makes it easier to shape
Chill shaped croquetas before frying for better texture
Use a thermometer to maintain consistent oil temperature
Make jamón croquetas using Spanish ham instead of beef
Add manchego cheese to the béchamel for a cheese version
Use chicken for a lighter alternative
Breaded croquetas can be frozen for up to 3 months before frying. Fry directly from frozen, adding 1-2 minutes to cooking time.
Croquetas arrived in Spain from France via the royal court in the 18th century. They became a staple of Spanish tapas culture and are found throughout the country with countless regional and family variations.
Yes, brush with oil and bake at 400°F (200°C) for 15-18 minutes for a lighter version, though they won't be as crispy.
Serve with alioli (garlic mayonnaise), Spanish romesco sauce, or simply with fresh lemon juice.
Per serving · 4 servings total
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