Croquetas de Pollo (Spanish Chicken Croquettes)
Crisp golden crumb outside, molten creamy ham bechamel inside: the tapas bar favourite made with chicken, and easy to make at home.
Made with White bechamel sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min plus 4 hr chilling
- LevelMedium
- Costabout £0.81 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make the bechamel (see the base recipe). Melt the butter in a pan and soften the onion for 6 minutes. Add the chicken and ham and cook for 1 minute.
6 min - 2
Add your ready made bechamel and cook over a medium heat for 10 to 12 minutes, stirring constantly, until it is very thick and pulls away from the sides. It must hold a spoon upright. Season with black pepper.
11 min - 3
Spread the mixture in a shallow tray, cover the surface with cling film and chill for at least 4 hours, or overnight, until completely firm.
240 min - 4
Shape into about 24 small logs with floured hands. Roll each in flour, dip in beaten egg, then roll in breadcrumbs. Repeat the egg and crumb for a thicker crust if you like.
- 5
Heat the oil to 180 degrees in a deep, heavy pan. Fry the croquetas in batches for 2 to 3 minutes until deep golden.
2 min 30 s - 6
Drain on kitchen paper and serve hot, as soon as they are cool enough to bite without scalding.
Tips
- The mixture must be very thick before chilling, thicker than a normal sauce. If it is too runny the croquetas will burst in the oil.
- Double crumb them for the best crunch, and chill the shaped croquetas for 30 minutes before frying.
- Use a probe thermometer. Oil that is too cool makes greasy croquetas, and too hot browns them before the middle melts.
Storing and freezing
Uncooked, coated croquetas keep 1 day in the fridge or 2 months frozen; fry from frozen for 4 to 5 minutes. Eat fried croquetas the same day.
Questions
Why do my croquetas burst when frying?
Usually the filling was too loose or not cold enough, or the crumb coat had gaps. Cook the sauce thicker, chill it overnight and double coat.
Can I use other fillings?
Yes. Chicken and mushroom, salt cod, spinach and blue cheese all work. Keep the filling finely chopped and the bechamel just as thick.
Can I bake them?
You can bake them at 220 degrees (200 fan) for 20 minutes, sprayed with oil, but they will not be as crisp or as creamy inside as fried ones.
More made with white bechamel sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.