Sunday, 23 August 2009

Guest Post-Croquetas

Guest Post from Diana Bauman at A Little bit of Spain in Iowa

Shrimp Croquetas

One of my all time favorite tapitas! Croqueta's are simply a friend
mass of meat or vegetables. Crispy on the outside and soft and chewy
on the inside. Great for kids and definitely a great substitute for
store bought chicken nuggets. They can be made in numerous different
ways, but I thought I would introduce the standard croqueta made with
milk. For this recipe, my mother and I made them with shrimp,
however, for the kids, I love to make them filled with chicken or
potatoes and cod, (bacalao)! Once you get the recipe down, feel free
to experiment with different broths and meats or vegetables!

This recipe makes about 18 croquetas


3 tbls butter
2 tbl Extra Virgin Olive Oil
6 tbls unbleached all purpose flour
salt to taste
2 - 2 1/2 cups whole milk

2 eggs
Extra Virgin Olive Oil to fry (about 1 inch to fill pan)


1. In a saucepan add the 2 tbls EVOO and 3 tbls butter until melted.
2. Once the butter is melted and the ingredients are hot, add 5 tbls
flour and stir a few times.
3. At this point you want to start adding 2 cups milk a little at a
time while constantly stirring.

The point is to create a thick batter so that it all sticks together
in one mass. So you add milk and stir, add a bit more milk, and stir
until it gets thicker and thicker. The bechamel will start to boil,
keep stirring and adding more milk) It's also at this time that you
need to use your best judgment and add a little bit more milk if
necessary or a tbl more flour if necessary.
4. Add the shrimp, or chicken, or vegetable of your choice and
Stir into the sauce which should now be a thick
5. Keep stirring until the paste is one thick mass and no longer
sticks to the pan.
6. Put your mass into a mixing bowl, cover with a damp towel and
place in the refrigerator for 2 hours or up to overnight.
7. Once the mass has been refrigerated, pinch off pieces of the mass
and form them with your hands.
8. Once formed, roll them first in bread crumbs, then in egg, and
then again in the breadcrumbs.
9. Fry them in Extra Virgin Olive Oil until deep brown.

Buen Provecho!


  1. They look so yummy. I've eaten croquetas but never made them before. But that may well be about to change!

  2. Great pictures! This makes me confident to try them, even though mine will be vegetarian. Thankyou!

  3. Ruth, So glad to see you back! Un abrazo fuerte!!!

  4. I love crogetas but almost never make them, they're a special restaurant food for me. However after reading this post, I may have to change that approach.

  5. Your posts keep bringing back happy memories. :) Croquetas! De bacalao! Hehe. Not only tapas food, but a common part of my "family's" 11 pm lazy suppertime!

  6. oh this is neat had these in Spain now I know how they are made lol

  7. Delicious...thanks for the awesome step by step instructions!

  8. Thank you to Diana and Rebecca for their amazing posts!!!!!

  9. On step #4 or 5 it looks like you're adding more milk to the shrimp and sauce. Was the sauce too thick and so you needed to add more milk? It seems like you needed a thick sauce so I'm not sure I understand why adding more milk after the sauce had thickened with the shrimp. I'm new at this so please bear with me. : )

  10. Love the pictures!!! I love Spanish food and croquetas are some of my favorite tapas!

  11. Delicious shrimp croquettes! Can't wait to try them!

  12. These look yummy! Something I'd easily eat too many of!

  13. Hi iowaLily, I added more milk to make a bit of a bigger batch. We also ended up having to add a bit more flour. You really need to try this once just to get the feel for it. If it's too thin, add more flour, too thick a touch more milk. Hope that makes sense :)

  14. Is bacalhau not bacalao...hehe is true no offence intended ....I love the shrimp cakes I have made some in the past so i know they are delicious, yours look amazingly good.well done thx for sharing xxx Rico|Recipes