How to Make Spanish Croquetas Like a Pro Chef!

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based option, while canned tuna is more affordable.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko offers a lighter texture, while crushed crackers are budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is a cost-effective substitute.

Clean the mushrooms and chop them finely.

Melt butter in a saucepan over medium heat until foamy.

Add finely chopped onion and sauté until translucent, about 3-4 minutes.

Stir in flour and cook, stirring constantly, for about 2-3 minutes until light golden.

Gradually add milk, whisking to prevent lumps, and cook until thickened, about 5-7 minutes.

Season with salt and chopped parsley; mix well.

Remove from heat and fold in cooked, chopped mushrooms until evenly combined.

Transfer mixture to a shallow dish, cover, and refrigerate for at least 2 hours until firm.

Once chilled, scoop mixture and shape into small cylinders or balls.

Dredge each croqueta in flour, dip in beaten eggs, then coat with bread crumbs.

Heat olive oil in a deep skillet over medium-high heat until shimmering.

Fry croquetas in batches until golden brown, about 3-4 minutes per side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens