Cook Like a Spaniard, Eat Croquetas and Be Merry

Ana Padilla Fornieles | Oct 24, 2021 4:31 pm | Add a comment | 164 reads

Ah, Spain, land of my literal dreams. I mean, who’s flying home for Christmas? Haha. Sob.

…So how about we eat our feelings? Loved ones aside, food is truly one of the things I miss the most about my home country. Not that food isn’t wonderful in Beijing, both local and international! Sometimes, though, I just crave Spanish stuff. Take my non-existent firstborn for a platter of pescaíto frito (fried fish). Sure, we’ve got some legit Spanish restaurants in the capital, but it’s not only Spanish food I miss. I miss homemade Spanish food. Mom! I miss you!

Ahem. Back on track. What’s… 1. a quintessential Spanish dish? 2. Traditionally made at home? 3. Finger food to boot?

…Croquetas! Balls of creamy, fried, golden-brown perfection. Probably in friendly terms with Dutch bitterballen. Present in every Spanish household. Versatile. This is Casa de Ana’s recipe, cheesy with chicken and mushroom, but almost anything goes. Use ham, cod, salmon, go crazy, go vegan, even. You still got yourself some croquetas de la hostia (aka damn fine croquetas). Because trust me, croquetas make people happy. Just about anything in life is easier with croquetas by your side. Spanish grandmas will sometimes adorably call them cocretas. Grab that apron, Joe. You dropped out of Spanish in high school, but today I’ll make of you el puto amo (the f*cking boss) of croquetas.

You’ll need:

250 grams shredded chicken;
Dab of butter;
50 grams onion;
160 grams raw, clean mushrooms (I used hen of the woods this time, cremini and white button work too);
200 grams flour;
620 grams full fat milk, if you’re eating croquetas you’re not on a diet and good for you;
Salt and pepper to taste;
Herbs or ground nutmeg;
Handful of finely grated cheese, but nutritional yeast can be substituted to make it vegetarian/vegan!
1 egg;
Breadcrumbs;
70 grams extra virgin olive oil or else this is no longer Spanish

1. Prep all your ingredients, it makes everything easier. Chop your onion and mushrooms, shred your chicken, keep everything in separate bowls. You can leave some chunks in with the chicken if that’s your thing.

2. Heat a generous dab of butter in a large pot over low heat, then add in the onion and stir constantly until caramelized. Add the mushroom, then the chicken. Keep the heat low and do not rush! Add salt to taste.

3. Throw in the flour and coat everything with it, then stir it all together for one minute. I’d add the herbs and nutritional yeast in at this point.

4. Turn the burner to medium heat and slowly add your milk and stir to create a roux. Stir it frequently on medium heat until the mix separates from the pot, or everything has otherwise incorporated nicely.

5. Pour the mix into a deep dish, cover with saran wrap directly on the surface of the “dough” and let it sleep in the fridge for a few hours, up to a whole day.

6. Assembly time! Set your station: one bowl with your beaten egg, another with your breadcrumbs, a tray lined with kitchen paper. With wet hands, shape the balls, then elongate them some into their final croqueta shape. They can be irregular! They’re homemade! Dip them into the beaten egg bowl, then coat in breadcrumbs.

They can now be frozen, but if you’re already peckish? Heat your oil until it’s hot but *NOT* smoking, and place your croquetas one by one in the oil, turning them when they start to get golden. Fish them out before they burn and place them on your dish to absorb some of the oil before serving.

7. Enjoy. Oh, boy, enjoy. Serve with a salad, maybe. It’s all about balance they say.