Croquetas are a great and extremely common Spanish tapas that are fun to make and delicious to eat. There are many different types of fillings that are used to make Spanish croquetas, from ham to cod, but this Prawn Croquetas recipe is an impressive, and relatively cheap, dish to make.
Croquetas, which in English we know as Croquettes, actually have their origins in French cuisine. However, like many good dishes, the croquette spread across the globe. Naturally, they became extremely popular in Spain and you can find them in nearly every Spanish bar when you visit Spain. Some of the more exotic places to find croquettes include Japan, where they are known as Korokke and are normally made much flatter than the Spanish version. Croquettes are also popular in Belgium, the Netherlands and Germany, where they are often made with mash potato inside.
The key to a tasty croquette is mainly based on the creamy filling, which is in fact Béchamel sauce, which seems to go with everything, making the humble Spanish croqueta an extremely versatile dish. Although the most common are things like ham and cod, prawn croquettes are increasingly popular. Of course, you can make them with whatever you want!
The versatility of the croqueta can also be seen in the way it can be served. Shapes of croquetas can be round, cylindrical or flat, although the typical Spanish ones tend to be rounded cylinders. Also, anyone who has been to a Spanish restaurant while living or studying in Spain will have noticed, croquetas can be served as a side dish, a starter, a tapa or a main meal, particularly when served with salad. So no matter what kind of meal you are cooking, you can always rely on some tasty Spanish prawn croquetas.
Making Spanish croquettes is a tricky business so we recommend that you try the recipe out a couple of times so you can perfect your technique. One of the hardest parts is the breading process as if the mixture or the breadcrumbs are too wet, it will not work properly. Making the perfect croqueta takes time, so leaving the mixture overnight in the fridge to cool and set a bit, and leaving the breadcrumbs to dry out thoroughly is a good idea. And it doesn't really matter what shape they come out as, because they will still taste delicious.