I’ve spent enough hours at the hob stirring béchamel to know that making Spanish croquettes isn’t just about technique, it’s all about patience. You stir, you wait, you taste, and somewhere between the bubbling milk and the smell of melting cheese, you realise you’ve got the makings of something magic.
This collection brings together my ten best croquette recipes, each with its own character, texture, and little story from my kitchen. They’re all about comfort, thrift, and that unmistakable satisfaction of biting into something crisp and creamy at once. If these croquettes are a part of a tapas dinner, also have a look at my tapas meatball recipes round-up.
Creamy croquetas de jamón with manchego and béchamel
When I want to remind myself why I fell in love with croquettes in the first place, I make creamy croquetas de jamón with manchego and béchamel. They’re silky inside, flecked with salty jamón, and enriched with the nutty warmth of manchego. The trick lies in the béchamel: slow, patient stirring until it’s thick enough to coat a spoon. Once cooled, it sets just right for shaping and frying. These are the croquettes I reach for when I want the classics done properly, Spanish comfort food at its most soothing, perfect for tapas nights or a quiet supper with wine and olives.
Essential kitchen equipment for making croquettes
Making croquettes isn’t complicated, but the right tools make it smoother. I use a heavy-based saucepan for the béchamel, one that distributes heat evenly and won’t scorch milk. A sturdy silcone whisk and silicone spatula are essential for getting that perfect glossy texture. You’ll also want a deep frying pan or air fryer, depending on your chosen method, and a digital thermometer to keep your oil at the ideal temperature (usually around 180°C). For shaping, I use a small scoop or two spoons, and cooling racks are invaluable for keeping croquettes crisp once fried.
Crispy chicken croquettes with creamy filling
If I’ve roasted a chicken, I’m already planning crispy chicken croquettes with creamy filling for the next day. These are pure thrift turned into luxury, finely shredded chicken folded into béchamel, seasoned with nutmeg and paprika, then coated in breadcrumbs and fried until golden. They’re a nod to Sunday dinners turned Monday indulgence, and they freeze beautifully too. I love serving them alongside a simple aioli or as part of a tapas cheese board together with jamón and olives.
Traditional cod croquettes with garlic and parsley
There’s something deeply satisfying about the clean flavour of traditional cod croquettes with garlic and parsley. They’re delicate, creamy, and just garlicky enough to make the kitchen smell wonderful. Whether made with salted or fresh cod, the texture is what makes them special, soft, flaked fish encased in a crisp golden shell. I often serve them with lemon wedges and a dollop of homemade aioli. They remind me that simple ingredients, treated with patience, can taste truly elegant.
Vegetarian mushroom and cheese croquettes
I didn’t expect mushrooms to rival ham until I made vegetarian mushroom and cheese croquettes. They’re earthy, savoury, and rich enough to satisfy anyone, even those who swear by meat. The mushrooms are cooked slowly to draw out their flavour before being folded into a creamy béchamel with manchego. The result is pure velvet. Serve them with roasted peppers or a crisp salad, and you’ll have a vegetarian dish that feels every bit as indulgent as its meaty cousins.
Air fryer croquettes with serrano ham and béchamel
I’m often asked if air frying can replace deep frying, and the answer is yes, especially when it comes to air fryer croquettes with serrano ham and béchamel. These turn out just as crisp, but without the oil or the cleanup. The filling is silky and packed with savoury ham, and the air fryer gives them that golden exterior that’s hard to believe isn’t fried. They’re brilliant for quick lunches or parties where you want to keep things lighter but still feel indulgent.
Gluten free croquettes with cheese and potato mash
For anyone avoiding gluten, gluten free croquettes with cheese and potato mash are a revelation. They’re made with mashed potatoes instead of béchamel, mixed with cheese and a touch of nutmeg for warmth. The texture is soft and creamy, and they crisp up perfectly when baked or air fried. They’re proof that you can enjoy the comfort of croquettes without compromise, gluten free, easy, and endlessly adaptable with herbs or leftover vegetables.
Croquettes with leftover roast chicken and cheddar
Waste not, want not, that’s the spirit behind croquettes with leftover roast chicken and cheddar. Finely shredded roast chicken meets creamy béchamel and sharp cheddar to make golden, crunchy bites that taste like a proper meal. They’re ideal for turning yesterday’s roast into something entirely new. I like to pair them with a simple salad or some roasted peppers, and they’re especially good for lunchboxes or picnics.
Croquettes with spinach, cheese and nutmeg
If croquettes had a green cousin, it would be croquettes with spinach, cheese and nutmeg. These have a fresh, almost delicate flavour that balances the richness of the béchamel. The spinach adds colour and a subtle sweetness, while nutmeg brings warmth. They’re brilliant served with tomato salad or next to vegetarian mushroom and cheese croquettes for a vibrant vegetarian plate.
Easy croquettes with ham and béchamel sauce
Every kitchen needs a foolproof recipe, and easy croquettes with ham and béchamel sauce is mine. The béchamel is thick and glossy, the ham is savoury, and they come together quickly with ingredients you probably already have. This is the recipe I give to anyone learning to make croquettes for the first time. They’re simple, quick, and deeply satisfying, a weeknight staple that still feels special.
Bechamel croquettes with jamón ibérico and cheese
When I really want to show off, I make béchamel croquettes with jamón ibérico and cheese. The filling is made with Spain’s most prized ham and a mix of manchego and parmesan for extra depth. They’re rich, elegant, and the sort of food that makes people pause mid-conversation for another bite. If I’m pouring wine and putting candles on the table, these croquettes are guaranteed to appear.
Drink suggestions to pair with Spanish croquettes
The right drink can turn a plate of croquettes into a full experience. I tend to pour a crisp Albariño or Verdejo for the lighter varieties like the spinach or cod croquettes, they cut through the creaminess beautifully. For something heartier like the jamón ibérico or chicken versions, a white Rioja or fino sherry adds depth.
If beer’s your thing, a Spanish lager like Estrella Galicia keeps things clean and refreshing, while a Belgian blonde ale adds a sweet, yeasty note that flatters the béchamel. For alcohol-free pairings, try sparkling water with lemon, non-alcoholic wheat beer, or a cold glass of apple kombucha, each one brightens the palate and balances the rich, savoury fillings.
Bringing it all together
Croquettes are proof that a bit of care and a few humble ingredients can create something memorable. Whether you’re cooking with leftover roast chicken, going vegetarian, experimenting with air frying, or splurging on jamón ibérico, each version tells its own little story.
I keep returning to them because they remind me what good food should be, unfussy, comforting, and always made with love (and probably a wooden spoon in one hand). Once you’ve cooked your way through this collection, you’ll know how to make croquettes for every mood and moment. And I promise, you’ll never look at a bowl of béchamel the same way again.