Béchamel forms the creamy base of many traditional Spanish croquetas.
A croqueta mixture is commonly made by thickening milk with butter and flour, producing béchamel, then adding ingredients such as ham, chicken, cod, mushrooms, or cheese. After the mixture cools and firms, it is shaped, coated in breadcrumbs, and fried.
Spanish croquetas are typically soft and creamy inside with a crisp outer coating. They are different from potato-based croquettes, which use mashed potato as the principal binder. Recipes can vary, and some modern cooks use other thickening methods, but béchamel is the classic foundation of the Spanish style.
Croquetas are a familiar tapas-bar food and also a practical example of culinary reuse. Leftover meat or fish can be incorporated into the filling, turning modest ingredients into a refined snack. Their small size makes them easy to share, while their filling allows almost endless regional and restaurant variations.