Spanish Croquettes
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Category cooking | Skills: Skill | Author: TOYOS | Language : Language | Difficulty level : Medium | Time : 60min Share Add Activity

NAME OF THE ACTIVITY: Spanish Croquettes



The croquette is a portion of dough made with a mincemeat of various ingredients that is bound with béchamel, is coated in egg and bread crumbs and fried in abundant oil. It usually has a round or oval shape. Creamy and smooth fried Spanish croquettes with chicken ham and eggs. They make for a delicious appetizer.



The activity shall be implemented in 4 stages:

  • Conceptualize your recipe. A recipe is a series of steps that lead to a delicious ending.

  • Gather the ingredients. Take out all the ingredients you will need to prepare your recipe.

  • Gather the implements.

  • Start cooking


You will learn:

  • How to work with concrete units of measure.

  • How to work with fractions.

  • Has performed addition and subtraction operations


  • To analyze errors


  • After completing the activity, you will achieve the following skills:

  • Use of calculations.

  • Use of measures and proportions

  • ICT management

  • Distinguish errors

  • Innovation


After completing the activity, the learners will achieve the following skills:

  • Ability to understand terms.

  • Ability to understand instructions.

  • Ability to recognize different elements

  • Spanish cooking competitions.

  • Capacitade investigation through the error trial system.

  • Search capability online









  • 2 Tbsp olive oil, plus extra oil for deep-frying

  • 4 Tbsp butter

  • 3 Tbsp flour or maida

  • 1 1/2 cups whole milk, heated

  • 80 gm chicken ham, finely chopped

  • 2 eggs, beaten or whisked

  • 2 Tbsp dried breadcrumbs

  • Lightly oil a shallow 8-inch square dish.



  • Cook Time: 01 hour;Total Cook Time: 01 hour

  • Difficulty Level: Medium


1.In a saucepan, heat the 2 tbsp of oil and the butter over medium heat. When the butter has melted, add the flour and, using a wooden spoon or whisk, mix well.


2.Continue to stir or whisk for about 2 minutes, or until the flour is well blended.






3.Add 1/2 cup of the milk and increase the heat to medium-high. Bring the mixture to a boil and add the remaining cup of milk.


4.Cook, stirring constantly with the spoon or whisk, for about 5 minutes, or until the mixture begins to thicken.







5.Decrease the heat to medium and cook, stirring constantly to prevent lumps from forming, for about 10 minutes, or until thickened.


6.Add the chicken ham and stir. Cook for 1 minute longer and then pour the contents of the pan into the prepared dish.


7.Spread the mixture evenly. Let cool down for a bit and then cover and refrigerate for at least 2 hours, but preferably overnight to allow the mixture to set.


8.Spread the breadcrumbs on a dinner plate. With 2 spoons, shape the ham mixture into walnut-sized or golf ball sized croquettes.


9.Roll each croquette in the breadcrumbs, shaking off any excess crumbs, and then dip into the beaten egg.


10.Lift each croquette from the egg and roll it again in the breadcrumbs, coating it evenly.


11.Lay the croquettes in a single layer on a platter. Refrigerate for 30 minutes before frying.


12.Pour the oil to a depth of about 2 inches into a wide, deep, heavy pot and heat over high heat.


13.When the oil is almost smoking, slip 5 or 6 croquettes into the oil, pressing on them gently with a slotted spoon to submerge them, and fry, turning them gently, for about 2 minutes, or until they are golden on all sides.


14.Using the slotted spoon, lift out the croquettes, holding them briefly over the pot to allow the excess oil to drain, and transfer to an oven proof platter lined with paper towels to drain further.


15.Keep the croquettes warm in a low oven.


16.Fry the rest of the croquettes in the same way. Always making sure the oil is very hot before adding more croquettes.


When all the croquettes are fried, arrange on a platter and serve immediately.




To avoid that our croquettes suffer any type of mishap, it is really important not to make the following mistakes, to be able to make the perfect kibble:


  • Croquettes with strange shapes: to avoid this, the dough of our béchamel must be cold. You can help as we have seen in the previous paragraph, with some mold so that your croquettes are uniform.

  • The croquettes are raw inside: if you buy frozen croquettes, it is important to let them thaw before frying. To do this, remove them 30 minutes before freezing.

  • Soft croquettes: this happens when the béchamel sauce is not well done, to correct this, check that the sauce can be removed from the sides of the pan. That will indicate the degree of cooking of it.

  • The croquettes are burned: remember that the temperature of the oil is the key, memorize this 170th number well and do not hit many at once. They need their living space inside the fryer or the pan.

  • You open the croquettes: the cause of this is that the temperature of the oil is not constant. It has to stay between 170º or 180º as much.